{"id":823,"date":"2014-10-16T16:21:18","date_gmt":"2014-10-16T23:21:18","guid":{"rendered":"http:\/\/bargetto.com\/?p=823"},"modified":"2014-10-16T16:21:18","modified_gmt":"2014-10-16T23:21:18","slug":"roasted-chicken-with-chardonnay","status":"publish","type":"post","link":"https:\/\/bargetto.com\/chaucers\/roasted-chicken-with-chardonnay\/","title":{"rendered":"Roasted Chicken with Chardonnay"},"content":{"rendered":"<p><strong>By: Shawn Stanchfield<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n1 whole chicken (2 1\/2 Ib.)<br \/>\n1 T. Rosemary, fresh<br \/>\n2 T. thyme, fresh<br \/>\n4 cloves garlic, sliced<br \/>\n1 cup Mirepoix*, small dice (*4 ounces onion, 2 ounces carrot, 2 ounces celery)<br \/>\nsalt &amp;pepper, to taste<br \/>\n3 T. olive oil<\/p>\n<p><strong>Procedure:<\/strong><br \/>\n1.   Wash chicken and remove excess fat in cavity. Pat dry.<br \/>\n2.   Sweat mirepoix and herbs in 2 Tbsp. of oil until tender.<br \/>\n3.   Cool.<br \/>\n4.   Stuff cavity with mirepoix and truss.<br \/>\n5.   Coat chicken with remaining oil and season. Do not cover or refrigerate.<br \/>\n6.   Brown chicken in oil on all sides.<br \/>\n7.   Place on rack and roast in preheated oven (450\u00b0 for 20 minutes). Baste. ]<br \/>\n8.   Turn temperature to 325\u00b0<br \/>\n9.   Baste every 15 min. until juices run clear or the chicken reaches an internal temperature of 170\u00b0<br \/>\n10. Let rest 15 minutes.<br \/>\n11. Portion chicken, removing carcass.<\/p>\n<p><strong>Aujus Ingredients:<\/strong><br \/>\n1 cup Chicken stock, low sodium<br \/>\n1 cup Chardonnay<\/p>\n<p><strong>Procedure:<\/strong><br \/>\n1.  Brown carcass and mirepoix.<br \/>\n2.  Deglaze with chicken stock and chardonnay.<br \/>\n3.  Reduce by half.<br \/>\n4.  Strain, pressing firmly through the strainer.<\/p>\n<p>Yield: 2 portions<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By: Shawn Stanchfield Ingredients: 1 whole chicken (2 1\/2 Ib.) 1 T. Rosemary, fresh 2 T. thyme, fresh 4 cloves garlic, sliced 1 cup Mirepoix*, small dice (*4 ounces onion, 2 ounces carrot, 2 ounces celery) salt &amp;pepper, to taste 3 T. olive oil Procedure: 1. Wash chicken and remove excess fat in cavity. Pat [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[24],"tags":[],"class_list":{"0":"post-823","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipes-with-wine","7":"entry"},"_links":{"self":[{"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts\/823","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/comments?post=823"}],"version-history":[{"count":0,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts\/823\/revisions"}],"wp:attachment":[{"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/media?parent=823"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/categories?post=823"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/tags?post=823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}