Serves 4

Roast chicken is one of the most satisfying dishes to eat, especially during the cooler winter months. It's also easy to make. I like to use the Spanek Vertical Roaster, which makes the best and juiciest chickens.

1 whole fryer, at least 3 pounds

Salt and pepper, to taste

1 whole orange or lemon, pricked with a fork

1/4 onion

Small handful fresh parsley, optional

1. Remove giblets and liver from chicken cavity. Rub cavity and skin with salt and pepper as desired. Place orange, onion and parsley (if used) in cavity

2. Roast breast-side-down in a preheated 375 degree oven for 50 to 60 minutes, or until juices run clear when leg joint is pricked with a fork. If a crisp skin is desired, turn chicken breast up half way through cooking.

NOTE: For a quick chutney to serve with the chicken, remove orange, parsley and onion and process in food processor with some of the pan juices for flavor. Or make a simple gravy with the pan juices.

PAN GRAVY

1. Pour juices into a large measuring cup or bowl. Skim off fat.

2. Return liquid to roasting pan and place over medium high heat. Scrape up bits of brown on bottom and cook until reduced by one-half.


MUSHROOM GRAVY

2 tablespoons degreased pan drippings

1/2 pound mushrooms, thinly sliced

1 to 1-1/2 cups water, chicken stock, wine or a mixture

Salt and pepper, to taste

Use the chicken pan for the sauce. Pour off grease; leave about 2 tablespoons of drippings. Add water to loosen the bits off bottom. Add mushrooms and cook for 8 to 10 minutes, medium heat. Correct seasoning with salt and pepper.