Roasted Chicken and Grave

21
Roasted Chicken and Grave

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    broiler-fryer chicken

  • 1

    medium onion, cut into wedges

  • 1

    medium carrot, peeled and cut into ½ in. slices

  • 1

    stalk celery, cut into 1 -in. pieces

  • 1

    garlic clove, pressed

  • 1

    TBS olive oil

  • ½

    tsp. dried rosemary leaves

  • ½

    tsp dried thyme leaves

  • salt and pepper

  • 1

    can chicken broth, divided

  • 2

    TBS. all-purpose flour

Directions

1. Preheat oven to 400°. Rinse chicken with cold water; pat dry with paper towels. Place in deep dish baker, breast side up. Arrange veggies around chicken. Combine garlic, oil, rosemary, thyme, salt and black pepper in small bowl; brush over chicken. Pour half of the broth over the veggies. 2. Bake 1 hour, 15 mins. to 1 hour, 30 mins. or until thermometer reads 180°. in meaty part of thigh and juices run clear, stirring veggies once during cooking. Remove baker from oven. Transfer chicken and veggies to serving platter, tent with foil. 3. Carefully pour drippings from baker into gravy strainer. Allow fat to rise to the surface. Pour off juices using spout with divider into large measuring cup. Stop pouring before fat plus off with juices. Add chicken broth to juices to measure 1 1/2 cups liquid. 4. Pour off 2 TBSP. fat from drippings into s mall saucepan (discard remaining fat from drippings) Whisk flour into fat until smooth; cook over medium heat 1-2 minutes or until fragrant and light golden brown. Gradually add juices, whisking until smooth. Cook, stirring constantly, until gravy coms to a boil and thickens, about 4 minutes. Season to taste with salt and pepper. Serve chicken with gravy.


Nutrition

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