Classic Roast Chicken and Gravy |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A Canadian Living recipe, tested until perfect. Ingredients:
1 (5 lb) chicken |
1/2 onion |
4 cloves garlic |
1/2 lemon |
1 tablespoon extra virgin olive oil or 1 tablespoon butter |
3/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon crumbled dried rosemary |
1/4 teaspoon rubbed dried sage or 1/4 teaspoon dried savory (optional) |
1/4 teaspoon pepper |
2 tablespoons all-purpose flour |
3/4 cup chicken stock |
Directions:
1. Remove giblets and neck, if present, from chicken; rinse chicken inside and out; pat dry with paper towels.
2. Place onion and garlic in cavity; squeeze juice from lemon and set aside; add lemon to cavity.
3. Tie legs together with kitchen string; tuck wings under back; brush all over with oil; sprinkle with thyme, rosemary, salt and pepper; place, breast side up, on rack in roasting pan; roast, uncovered; in 325F (160C) oven for 1 1/2 hours.
4. Roast, basting occasionally with pan juices, until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185F (85C), about 1 1/2 hours; transfer chicken to platter and tent with foil; let stand for 10 minutes before carving.
5. Skim fat from pan juices; sprinkle flour over juices; cook over medium-high heat, whisking, for 1 minute; gradually pour in chicken stock and reserved lemon juice, whisking until smooth and thickened, about 3 minutes; pour into warmed gravy boat.
6. Cut string holding legs together; discard onion, lemon and garlic; using kitchen scissors, cut chicken into 2 breast and 2 leg portions; cut each breast in half diagonally; cut through each leg at joint to separate into drumsticks and thighs; serve with gravy.
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