Roast Chicken with Cheese Mashed Potatoes and Garlic Gravy

By RoketJSquerl

Ingredients

• 1 whole chicken (about 3.5 lbs.), giblets removed & saved
• 4-5 bushy sprigs of thyme
• 2 Tbsp. softened or melted butter
• 2 heads of garlic
• 1 carrot, coarsely chopped
• 1 onion, cut in half
• 2 bay leaves
• 1.5 cups water
• 1/2 cup vermouth or dry white wine
• your favorite mashed potato recipe (that serves 4-5) OR 5 large potatoes, 4 Tbsp. butter and half a cup of milk (Nigel’s recipe)
• 3 oz. mature cheese such as Wensleydale, Lancashire, or cheddar, grated
• salt and pepper

Details

Adapted from ellysaysopa.com

Preparation

Step 1

Preheat the oven to 400.* Remove the giblets from the chicken and rub the bird all over with the butter, salt, pepper, and some minced thyme. Stuff the cavity with a few more sprigs of thyme. Place the bird upside down in a roasting pan (feel free to use a rack, I did). Cut the heads of garlic in half horizontally and nestle them next to the chicken. Place the chicken in the oven. Once the chicken has been roasting for 45 minutes, flip it and roast for another 45 minutes or until cooked through (check the temperature at the thickest part of the thigh). Meanwhile, start the gravy and your mashed potatoes. In a saucepan, combine the giblets (and neck if you want), carrot, onion, bay leaves and water. Bring to a boil and then reduce to a simmer. Simmer for 20 minutes (or longer). Make the mashed potatoes by peeling and cutting the potatoes and placing them in cold water. Bring the water to a boil and then cook until potatoes are just fork tender. Add warm milk and butter to your liking or to Nigel’s specifications. Stir in the cheese. Let the chicken rest for 10 minutes before slicing. As it’s resting, finish your gravy. Place the roasting pan on your stove over moderate heat. Add the vermouth or wine, and 2/3 cup of the giblet stock. Bring to a boil, pressing the garlic cloves with a wooden spoon to squash them. Season to taste. Serve the gravy over the chicken and potatoes.