Recipe by Ness
This chicken is my quickly becoming a regular in my DH's and my Sunday dinner rotation. We take turns each week making Roast dinners of some kind, and while this gravy couldn't ever replace Bisto, is sure is close! *Note: A roasting rack that fits your pan it VERY important for this recipe
Top Review by GREG IN SAN DIEGO
This is a wonderful "Sunday night dinner recipe" which just barely didn't quite make a five star rating from me, although it was excellent. The whole chicken table presentation was good and the gravy was tasty. I served it with mashed potatoes along with buttered green peas. I've prepared this chicken twice: This rating is based upon having followed the recipe precisely the first time. What I learned after the first time is that with all of the butter and oil on its skin, especially after basting per the recipe directions, and being roasted at 400 degrees, the chicken became too brown, too soon. Also, on my first attempt, I found that the amount of cornstarch suggested for the gravy, even with the "add on" provision was insufficient. The gravy, even with the additional cornstarch, was difficult to prepare because it was almost impossible to eliminate the cornstarch particles. Having said this, my first attempt at this recipe produced a very good dinner and I became interested in trying to improve it. So, the second time I used this recipe, I did a few things differently and I had a rewarding result: First, after the initial 25 minute "stay" in the 400 degree oven before basting the first time, I reduced the oven heat to 375 degrees for the duration of the cook time. Second, I used Wondra Sauce and Gravy Flour, rather than cornstarch. to thicken and prepare the gravy. In my experience Wondra Sauce Flour is the best, and it certainly was in my second attempt at improving this roasted chicken recipe. So, my recommendation for a perfectly prepared "Roasted Chicken and Gravy" recipe, with respect to the author, is this: After following instructions and basting after 25 minutes, reduce your oven temperature to 375. Then, continue with the recipe and prepare the gravy "mix." At the point, however, when Ness suggests adding more cornstarch, use Wondra, as described above, to thicken and improve the gravy. Thanks, Ness, for a great recipe!
For the Chicken
- 1 chicken, 5 to 6 pound
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon salt
- 1 teaspoon paprika
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄4 cup butter
- 2 tablespoons extra virgin olive oil
- 1 medium head of garlic
For the Gravy
- 1 (14 ounce) can chicken broth
- 1 tablespoon cornstarch
- 3⁄4 cup water
- 1⁄2 tablespoon lemon juice
- salt and pepper
Directions See How It's Made
- For the Chicken---.
- Preheat oven to 400°F.
- Mix the spices in a small bowl.
- In a separate bowl, melt butter and blend with the olive oil.
- Clean out the chicken and rinse completely. Put the wings up and back so that the tips of the wings are behind the neck cavity, as if the chicken is scratching it's back. Pat the chicken dry and place on a roasting pan, elevated on a roasting rack in the pan.
- Cut the top off the head of garlic and remove the excess skin. Place inside the chicken.
- Pour the oil and butter mixture over the chicken, coating well. Pour the rest in the roasting pan under the chicken on the rack.
- Rub the Spice mixture all over the chicken, inside and out. It's okay if there is a little spice left over, you don't have to over do it. These spices will blend with the drippings and flavor your gravy too!
- Place in oven.
- Baste the chicken completely every 25 minutes until chicken is done. I like to use the pop up timers but if you prefer, the internal temperature should reach 170°F at the thickest point in the thigh, not touching the bone.
- After the chicken is done, drain it out into the pan, let as much of the juices flow out as possible.
- Place the roasting pan on a burner on your stovetop and bring the juice to a simmer, scraping all the little brown bits off the bottom with a spatula.
- Pour in the 3/4 cup of water and bring back to a simmer, continue to stir and scrape the bits up.
- Meanwhile, blend your cornstarch, lemon juice and broth, making sure there aren't any lumps.
- Whisk the Cornstarch mixture into the drippings and water, continuing to simmer. Gravy will start to thicken if kept over medium to low heat, be sure you whisk constantly to prevent clumps and to keep the gravy blended. Feel free to add more or less cornstarch until the desired consistency is reached.
- When the thickness of the gravy meets your satisfaction, pour it into a bowl and season with salt and pepper to taste. You can strain the gravy if you'd like, but I prefer it with the little pieces of chicken.