*ROASTED CHICKEN WITH BROWN GRAVY

Taste of Home Country Chicken Cookbook

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Ingredients

Directions:
1 teaspoon dried thyme or rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 broiler/fryer chicken (3-1/2 to 4 pounds)
3 bacon strips
1 cup beef broth
1/4 cup cold water
1 tablespoon all-purpose flour
● Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity.
● Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken.
● Bake, uncovered, at 450 degrees for 15 minutes.
● Add broth to pan; baste chicken with broth. Reduce heat to 350 degrees. Bake, basting several times, for 1-1/4 hours or until juices run clear.
● Remove chicken and keep warm. Skim off excess fat from pan juices.
● Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir for 1 minute or until thickened.
● If desired, crumble bacon into gravy. Serve with chicken.
● Editor's Note: Using beef broth adds a deep rich flavor to the gravy.