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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From â??Easy Everyday Cooking.â? Includes pan gravy. celery 3 Â1/2 lb roasting chicken dried thyme salt butter, onion flour water cvt Ingredients:
1 stalk celery |
953 g (3 1/2 lb) roasting chicken |
1/2 tsp dried thyme |
1/2 tsp salt |
1 tbsp butter, softened, divided |
1 onion, quartered |
Directions:
1. Preheat oven to 475 F. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 tsp butter, sliced celery and onion. Rub outside of chicken with remaining butter.
2. Tuck wing tips under back of chicken. Place chicken breast-side down on rack in a roasting pan.
3. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375 F. Roast for 20 minutes longer.
4. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.
5. For gravy, stir in 1 tablespoon flour for each cup of pan juices and a small amount of water into the roasting pan. Cook the gravy over medium-high heat, stirring continually until thickened.
6. **Note: estimate uses cooked breast without bones. What proportion of a chicken is dark meat? Weights will be much less once cooked. I estimated 60% yield from water loss alone, not excluding the bones.
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