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Roast Chicken and Gravy Recipe

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This recipe for Roast Chicken and Gravy, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Thompson, Lowell MI
Added: Saturday, August 22, 2009


4 lb Whole Chicken
1/2 Lemon, quartered
6 Sprigs Fresh Rosemary, Sage, and Thyme
2 Large Sweet Onions, sliced
Butter or Chicken Stock
Garlic Powder
Nature's Seasoning

1 Tbsp Cornstarch or Flour
1/2 Cup Chicken Stock (if bottom of pan is dry)

Finely chop 1 sprig of each herb, mix with softened butter and lightly season to taste. Cover chicken with mixture including under skin. Season inside of chicken. Stuff with lemon and remaining herbs. Place Sliced Onion in middle of Iron Skillet. Place Chicken on Onion pile. Cook uncovered in oven at 400 for 50 minutes or until juices run clear. Pour beer or chicken stock in pan at the beginning of cooking and periodically if the pan starts to become dry

Gravy: Remove onions from pan. Mix cornstarch or flour with juices or add'l chicken stock. Pour mixture back in the pan. Cook on stove top over medium heat, stirring constantly and scraping brown bits from bottom of pan
(Should not need add'l seasoning, but taste test to be sure).




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