Roast Chicken and Chicken Gravy
Ingredients
The chicken
-
1
whole
chicken (6 lb)
-
to taste
salt
-
to taste
black pepper
-
4
cloves
garlic
-
½
medium
yellow onion
-
to taste
fresh herbs (thyme, rosemary, sage, parsley)
-
2
Tbsp
butter
-
as needed
vegetable oil
The gravy
-
pan drippings
from roasted chicken
-
3
cups
low-sodium chicken broth
-
3½
Tbsp
cornstarch
-
2-4
Tbsp
heavy cream (optional)
Instructions
- Preheat the oven to 425°F.
- Trim excess fat and remove any pin feathers from the chicken.
- Remove giblets from the chicken and dry it with paper towels.
- Rub a cast iron skillet with vegetable oil and place the chicken breast side up.
- Season the cavity with salt and pepper, then stuff with garlic, onion, and herbs.
- Rub butter over the chicken and season it with salt and pepper.
- Tie the legs together and tuck the wing tips under the chicken.
- Roast the chicken until the thigh reaches 165°F and the breast reaches 160°F, about 1½ hours.
- Let the chicken rest for 10-15 minutes before carving.
- For the gravy, discard large pieces of skin from the skillet.
- Whisk together ¼ cup of broth with cornstarch and set aside.
- Heat the skillet over medium-high heat, scraping up browned bits, and add 2¾ cups of broth.
- Bring to a simmer, then whisk in the cornstarch mixture.
- Cook until thickened, about 1-2 minutes, then stir in heavy cream and serve.
Nutrition Facts (estimated)
Servings
7
Calories
454
Total fat
33g
Total carbohydrates
6g
Total protein
32g
Sodium
192mg
Cholesterol
154mg
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