Classic Roast Chicken with Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Be sure the butter is softened so it combines thoroughly with the herbs. Ingredients:
1 (3 3/4-pound) whole roasting chicken |
1 tablespoon butter, softened |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/2 teaspoon dried rubbed sage |
1/8 teaspoon freshly ground black pepper |
2 carrots, peeled and halved |
4 stalks celery, halved |
1 onion, quartered |
1/2 cup dry white wine |
1 1/2 cups fat-free, less-sodium chicken broth |
2 tablespoons all-purpose flour |
3 tablespoons water |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 375°.
2. To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.
4. Bake at 375° for 40 minutes.
5. Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.
6. To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.
7. Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.
8. Remove skin from chicken; discard. Carve chicken, and serve with gravy.
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