Chicken With Onion

This was an easy dinner for a cold night last week.  Of course, roast chicken is always a big hit.  I just simplified this one an itty bitty bit.

CHICKEN WITH ONION

1 Oven Stuffer Roaster
2 onions
1/4 cup margarine, softened
salt

Remove the innards from the chicken, rinse the cavity, salt it liberally, quarter one onion and put it inside.

Peel the second onion and quarter it.  Mince it into itty bitty pieces, or do what I did and put it in the food processor with the chopping blade, and run it until it turns into a watery mess.  Add the margarine, and process until well combined (note that you can use butter, but it greatly increases your cholesterol, and we're all watching out for those evil cholesterols added to our food, right?).  Gently loosen the skin across the top and sides of the chicken, and into the drumsticks to whatever degree possible, then spread the onion paste under the skin as evenly as possible.  Roast at 350F for the usual time (I always go with big chickens, so mine take longer than yours will); note that if you have a convection oven, roasting time can be cut by 25 percent!

Drain the pan drippings into a sauce pan, and let the chicken rest for 15 minutes before cutting.  Meanwhile, add copious amounts of ice to the drippings.  In addition to the normal chicken fat, there will be the melted margarine or butter fat to be removed, so be aware of that.  When all of the fat has congealed, scoop it out with the ice.  Heat the pan drippings, whisk 1/2 cup cold water with 2 to 3 tbsp cornstarch, whisk this mixture into the drippings, and stir until thickened for perfect gravy.

Everyone liked this chicken, and it was about the easiest seasoning combination I can think of, and my dearly beloved went and found the leftovers for midnight snacking.  Enough said!