Simplest Roast Chicken with Gravy (Double Duty Recipe) Ingredients: *Note: If you want to make enough gravy to serve with both of the chickens, increase the flour and fat to 6 T. each and the liquid to 3 c. and proceed with the recipe. 2 whole chickens (my chickens were just under 5 lb. each) 3 T. unsalted butter, melted and cooled garlic powder (to taste) salt 3 T. flour water instructions: 1. Adjust oven rack to the lower-middle position and preheat to 350 degrees f. Pat each chicken dry with paper towels, trim away any large chunks of fat from around the cavities of the chickens (this is a personal preference). Tuck the wings behind the backs and tie the legs together with butchers twine. Place the chickens breast-side down on a large baking sheet. Brush with melted butter and season with salt and garlic powder (or any combination of seasonings you prefer). Flip the chickens over, breast-side up and repeat. 2. Roast the chickens until an instant-read thermometer reads 165 degrees, when tested in several places on the chicken. (My chickens were done in 1 hour and 20 minutes, but cook time will vary depending on the size of the chickens you buy.) Remove the chickens from the oven and transfer to a serving platter. Cover lightly with foil to keep warm while making the gravy. 3. Pour the drippings from the baking sheet into a fat separator, making sure that you scrape the pan well to dislodge any of the browned bits left on the bottom of the baking sheet. Let it sit for a few minutes so the fat rises to the top of the liquid. (If you dont have a fat separator, just pour the drippings in a shallow dish and spoon off the fat, it will be mostly fat that comes out of the pan and just about a 1/4 cup of liquid.). Pour the liquid (not the fat) into a measuring cup and add enough water to measure 1 1/2 c. liquid. 4. Add 3 T. of the chicken fat to a small skillet set over medium heat, whisk in the flour until smooth. Cook and stir for about a minute to get rid of the raw flavor of the flour. Slowly add in the liquid, a little bit at a time, whisking thoroughly after each addition to prevent lumps. Increase heat to medium-high and bring to a boil, stirring constantly. Cook and stir for another minute or two, until the gravy has thickened. Season to taste. Carve the chicken and serve with the gravy.
Posted on: Sat, 22 Nov 2014 05:00:00 +0000
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