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Roasted Chicken & Gravy



Ingredients:
1   broiler-fryer chicken (4-5 lb/1.8-2.3 g)
1   medium onion, cut into wedges
1   medium carrot, peeled and cut into 1/2-in. (1-cm) slices
1   stalk celery, cut into 1-in. (2.5-cm) pieces
1   garlic clove, pressed
1   tbsp (15 mL) olive oil
1/2   tsp (2 mL) dried rosemary leaves
1/2   tsp (2 mL) dried thyme leaves
   Salt and ground black pepper
1   can (14 oz/284 mL) chicken broth, divided
2   tbsp (30 mL) all-purpose flour
Directions:
  1. Preheat oven to 400°F (200°C). Rinse chicken with cold water; pat dry with paper towels. Place in Deep Dish Baker, breast side up. Arrange vegetables around chicken. Combine garlic, oil, rosemary, thyme, salt and black pepper in small bowl; brush over chicken. Pour half of the broth over the vegetables.
  2. Bake 1 hour, 15 minutes to 1 hour, 30 minutes or until Pocket Thermometer registers 180°F (82°C) in meaty part of thigh and juices run clear, stirring vegetables once during cooking. Remove baker from oven. Transfer chicken and vegetables to serving platter; tent with foil.
  3. Using Oven Mitts, carefully pour drippings from baker into strainer of Gravy Separator. Allow fat to rise to the surface. Pour off juices using spout with divider into large measuring cup. Stop pouring before fat pours off with juices. Add chicken broth to juices to measure 1 1/2 cups (375 mL) liquid.
  4. Pour off 2 tbsp (30 mL) fat from drippings into small saucepan (discard remaining fat from drippings). Whisk flour into fat until smooth; cook over medium heat 1-2 minutes or until fragrant and light golden brown. Gradually add juices, whisking until smooth. Cook, stirring constantly, until gravy comes to a boil and thickens, about 4 minutes. Season to taste with salt and black pepper. Serve chicken with gravy.

Yield: 4-6 servings

Nutrients per serving: Calories 580, Total Fat 33 g, Saturated Fat 9 g, Cholesterol 190 mg, Carbohydrate 8 g, Protein 60 g, Sodium 560 mg, Fiber 1 g