Main
Recipes
Main Ingredients
Meat and Poultry
chicken
Roast Chicken with Gravy (Food Network Kitchens) Recipe

Roast Chicken with Gravy (Food Network Kitchens) Recipe

Posted by

Rate It!

Roast Chicken with Gravy (Food Network Kitchens)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 3 1/2- to 4-lb chicken, giblets removed and reserved
kosher salt and freshly ground black pepper
1 carrot, chopped
1 small onion, chopped
1/2 celery stalk, chopped
1 tbsp unsalted butter, melted
1 1/2 cups chicken broth, homemade or canned low-sodium canned
2 tbsp all-purpose flour
copyright 2001 television food network, g.p. all rights reserved

Directions:

Preheat the oven to 375 degrees F.
Season the cavity of the chicken with salt and pepper. Tie the legs together with kitchen twine and fold the wing tips under the back. Place the onion, celery, neck, and heart in the center of a roasting pan just large enough to accommodate the chicken. (Discard the liver or reserve for other recipes.) Brush the entire chicken with the butter; season with salt and pepper. Set the bird breast-side up on top of the vegetables.
Roast the chicken for 45 minutes. Then increase the temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the gravy.
Pour the fat and juices in the pan to a degreasing cup or small bowl. Reserve 1 1/2 tablespoons of the fat, discard the rest, and add the roasting juices to the broth. Place the pan directly on the burner over medium-high heat and add the reserved fat. Scrape up any browned bits on the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the sauce into a gravy boat and season with salt and pepper to taste. Discard the vegetables and giblets.
Carve the chicken and serve with gravy.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2632.67 Kcal (11022 kJ)
Calories from fat	953.63 Kcal
		% Daily Value*
Total Fat	105.96g	163%
Cholesterol	5327.41mg	1776%
Sodium	1577.14mg	66%
Potassium	4809.98mg	102%
Total Carbs	46.99g	16%
Sugars	6.49g	26%
Dietary Fiber	4.34g	17%
Protein	337.06g	674%
Vitamin C	336mg	560%
Vitamin A	73.3mg	2444%
Iron	109mg	606%
Calcium	250.6mg	25%

Amount Per 100 g
Calories	111.23 Kcal (466 kJ)
Calories from fat	40.29 Kcal
		% Daily Value*
Total Fat	4.48g	163%
Cholesterol	225.09mg	1776%
Sodium	66.64mg	66%
Potassium	203.22mg	102%
Total Carbs	1.99g	16%
Sugars	0.27g	26%
Dietary Fiber	0.18g	17%
Protein	14.24g	674%
Vitamin C	14.2mg	560%
Vitamin A	3.1mg	2444%
Iron	4.6mg	606%
Calcium	10.6mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Turkey Potpies

Potatoes, peeled and cut into 1 inch pieces and 16 more..
Hedda's Chicken(Or Turkey) and Rice Soup

Carrots, peeled and sliced, Onion, diced and 9 more..
Old Fashioned Chicken Pot Pie

All-purpose flour, All-purpose flour and 23 more..
Chicken Wild Rice Chowder

Sliced fresh carrots, Chopped onion, Chopped celery and 7 more..
Mushroom Soup - Puréed

Carrot, peeled, Onion, Stalks celery, Butter and 12 more..
Lentil Soup

Carrot, Onion, Stalk celery, Butter, Lentils and 6 more..
Chestnut Bisque

Carrot, diced, Onion, chopped, Stalk celery, chopped and 11 more..
Chicken Wild Rice Chowder

Sliced fresh carrots, Chopped onion, Chopped celery and 7 more..
Oven Chicken and Dumpling Casserole

Onion, chopped, Celery, chopped, Butter, cubed and 13 more..