Roast Chicken with Gravy
Tender roast chicken with pan gravy made in the same pan -easy and delicious
Ingredients
- 1 3.5-4 lb whole chicken neck and giblets removed
- salt and pepper
- 2 garlic cloves peeled
- 1 carrot cleaned and rough chopped
- 2 celery ribs cleaned and rough chopped
- 1 onion chopped
- 2 cups chicken broth
- 2 tbsp flour
- 2 tbsp oil
Instructions
- Heat the oven to 375. Rough chop the carrot, celery and onion. Pour the 2 tbsp of oil in the bottom of an oven safe roasting pan and toss with the veggies. Loosen the skin a little over the breasts of the chicken and place a little salt and a garlic clove under each side.
- Rub chicken with salt and pepper and place breast side down in the pan. Roast for 1.5 hours or so until the chicken is at least 165 at the thickest part and the skin is golden. You may need to roast a little longer if your chicken is on the larger side or was very cold before going in.
- Remove from the oven and transfer the chicken to a large bowl or plate and tent with foil while you make the gravy.
- Stain the pan juices/veggies through a strainer and into a measuring cup or fat strainer. Skim some fat off the top (at least 2 tbsp) and put back into the roasting pan on the stove. Turn on heat to medium. Whisk the flour into the fat and then slowly whisk in the rest of the drippings and the broth. You may or may not need to add extra salt. Simmer until the gravy thickens up.
- Shred the meat and toss in the gravy and serve with your side dish.
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