Garlic, Rosemary, and Lemon Roast Chicken
3 cloves garlic, minced 3 tbsp chopped rosemary 2 tbsp olive oil, OR cold pressed canola oil 1 tbsp Salt 1 tsp Black Pepper 1 lemon 1, 5 Pound Whole Chicken, innards removed 2 cup Crampton Made Apple Cider 1-2 cups chicken stock OR water Preheat the oven to 350 degrees F. Rinse whole chicken under cold running water. Pat chicken dry with paper towels. Place chicken breast-side up in a roasting pan with roasting rack. Mash together garlic, rosemary, oil, salt, and pepper. Use your hands to spread the mixture all over the chicken and under the skin of the chicken. Wash your hands. Cut the lemon in half, and squeeze the juice all over the chicken, and stuff the halves inside of the chicken. Tuck the wings under the neck of the chicken. Pour the apple cider and stock into the base of the roaster. Roast chicken for 1 hour and 40 minutes, until internal temperature of chicken reads 165 degrees F. Let chicken rest for about ten minutes before carving and serving. *If you want gravy, use this recipe we developed for our turkey: 2 cups Crampton's Apple Cider, divided 3 cups chicken stock, divided (save 1 cup for gravy) 1/4 cup flour, ish For the gravy, skim off any unwanted fat or pour into a fat separator (OR donâ€™t skim off any at all.... no judgment here!). Pour juices back into the pan, and add the remaining apple cider or chicken stock. (Depending on how much gravy you want, you can always add more water or chicken stock then what is listed) With a whisk, mash up garlic cloves, and remove onion pieces. Bring to a boil, scrapping up the bits from the bottom. In a glass jar, shake together 1 cup of stock and Â¼ cup of flour, and pour into the simmering gravy. Allow the gravy to simmer, and repeat if the gravy is to thin, until the desired consistency is met. Serve immediately!