Classic Roast Chicken with Gravy

Name: Classic Roast Chicken with Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp butter, softened; 2 carrots, peeled and halved; 4 stalks celery, halved; 1 teaspoons dried rubbed sage; 1 teaspoons dried thyme; 118 milliliters dry white wine; 355 milliliters fat-free, less-sodium chicken broth; 2 Tbsps all-purpose flour; 1 onion, quartered; 1 teaspoons dried oregano; 2 kilograms whole roasting chicken; 0 teaspoons salt; 1 teaspoons salt; 3 Tbsps water

Classic Roast Chicken with Gravy might be just the main course you are searching for. One portion of this dish contains roughly 55g of protein, 51g of fat, and a total of 759 calories. This recipe serves 4. A mixture of wine, thyme, celery, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Ingredients you will need

Chicken Drumsticks

Meat

Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken.

Ingredients you will need

Chicken Drumsticks

Dry Seasoning Rub

Whole Chicken

Butter

Pepper

Equipment you will use

Kitchen Twine

Bowl

Place carrots, celery, and onion in a single layer in a roasting pan.

Ingredients you will need

Carrot

Celery

Onion

Equipment you will use

Roasting Pan

Place chicken, breast side up, on top of vegetables.

Ingredients you will need

Vegetable

Whole Chicken

Bake at 375 for 40 minutes.

Equipment you will use

Oven

Increase oven temperature to 450, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 17

Equipment you will use

Kitchen Thermometer

Oven

Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices.

Ingredients you will need

Whole Chicken

Equipment you will use

Tongs

Frying Pan

Let stand 15 minutes.

Remove vegetables from pan with a slotted spoon; reserve.

Ingredients you will need

Vegetable

Equipment you will use

Slotted Spoon

Frying Pan

To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure.

Ingredients you will need

Gravy

Equipment you will use

Ziploc Bags

Pour wine into bag; add drippings from pan.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag.

Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.

Equipment you will use

Measuring Cup

Return vegetables to pan.

Ingredients you will need

Vegetable

Equipment you will use

Frying Pan

Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits.

Ingredients you will need

Broth

Wine

Equipment you will use

Frying Pan

Remove vegetables from pan using a slotted spoon; discard.

Ingredients you will need

Vegetable

Equipment you will use

Slotted Spoon

Frying Pan

Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.

Ingredients you will need

All Purpose Flour