Roasted Chicken W Brown Gravy

By Jake57

Folks say this is one of the most delicious roasted chickens they've ever had. There's only one problem—there are never any leftovers!

Using beef broth adds a deep rich flavor to the gravy.

Ingredients

• 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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Directions
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° for 15 minutes. Add broth to pan, baste
chicken with broth. Reduce heat to 350°. 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.