Roasted Chicken and Gravy


Roasted Chicken and Gravy

Teacher Check: Served dinner

Cookery Principle: Turkey dinner


Ingredients Measurement
Chicken (5 lbs./ 2.2 kg) 1
Garlic 4 cloves
Olive oil or butter 15 ml
Dried thyme 4 ml
Crumbled dried rosemary 1 ml
Salt 1 ml
Pepper 1 ml
Flour 25 ml
Chicken stock 175 ml


  1. Preheat oven to 325F (160C). Remove giblets and neck, if present, from chicken. Rinse chcken inside and out; pat dry.
  2. Place onion and garlic in chicken cavity.
  3. Tuck wings under back of chicken; tie legs together with kitchen string. Brush all over with oil; sprinkle with thyme, rosemary, salt and pepper. Place, breast side up, on a rack in roasting pan. Roast, uncovered, in oven for 1 hours.
  4. Baste chicken with pan juices. Roast, basting occasionally, for about 1 hour longer or until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185F (85C).
  5. Transfer chicken to platter and tent with foil; let stand 10 minutes before carving.
  6. Skim fat from juices in pan. Sprinkle flour over juices; cook over medium-high heart, whisking, for 1 minute. Drizzle in chicken stock, cook, whisking, for about 3 minutes or until thickened. Pour into warmed gravy boat.
  7. Cut string holding legs together; discard onion and garlic. Using poultry or kitchen shears, 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 thigh. Serve with gravy.

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