This recipe is Kosher and Gluten-free
Preheat oven to 275 degrees
- 1-2 whole chickens (preferably heritage, perferably from Grow and Behold)
- 1-2 Onions or Lemons
- ground ginger
- 1 quart of chicken broth (see chicken broth recipe)
- 2 generous Tablespoons of corn starch (potato starch if passover)
- optional: a potato or two cut into small chunks
Clean and wash the chicken(s) removing the neck and any giblets. Place the chicken(s) into a roasting pan. Insert either a onion sliced in half or a lemon sliced in half into the chicken cavity. If the cavity is large insert two 1/2 onions or lemons. Insert an oven thermometer into the chicken breast.
Sprinkle ground ginger on the top of the chicken, fill the roasting pan with chicken broth, and place the optional potatoes into the broth.
Put it in the oven until the thermometer hits 165 degrees (use an alarm), this will take 2 1/2 to 3 1/2 hours. When the alarm rings, repoke the chicken to make sure that the measurement was accurate.
When the chicken is finished, let it sit for 15 minutes to reabsorb juice. Remove the chicken from the roast pan and carve it, place the pan dripping and chicken broth in a sauce pan, bring to a boil and in a small glass bowl add cornstarch and water, mix well and add slowly to the sauce pan to achieve thick gravy, if it’s too thin add more cornstarch.