Ingredients
-
1
-
1/2
-
4
-
1/2
-
1
-
3/4
-
1/2
-
1/4
-
1/4
-
1/4
-
2
-
3/4
-
-
-
Directions
Classic Roast Chicken and Gravy, A Canadian Living recipe, tested until perfect , My boyfriend loved this! I brined the chicken first so it came out extra moist I found that at 325 degrees it took over 2hrs to cook my 5 lb chicken I think that next time i’ll cook it at 350 The flavor was exactly what you think of when you want roast chicken , use the gravy part of this recipe often for making a lovely gravy to go with roasts I usually omit the lemon juice and tried it with the lemon tonight, but we prefer it without (or perhaps I’ll try less next time) I’m so glad I have an easy go-to recipe for rich and flavorful gravy like my mother and grandmother make Thank you!
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Steps
|
1
Done
|
Remove Giblets and Neck, If Present, from Chicken; Rinse Chicken Inside and Out; Pat Dry With Paper Towels. |
|
2
Done
|
Place Onion and Garlic in Cavity; Squeeze Juice from Lemon and Set Aside; Add Lemon to Cavity. |
|
3
Done
|
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 Hours. |
|
4
Done
|
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 Hours; Transfer Chicken to Platter and Tent With Foil; Let Stand For 10 Minutes Before Carving. |
|
5
Done
|
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
Done
|
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. |
