Roast Chicken and Gravy Recipe
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Ingredients: |
Ingredients: 2 carrots, chopped coarsely 2 onion,s chopped coarsely 5 lb chicken, whole about 1/4 lb butter, softened. salt pepper
1 can chicken broth 1/2 cup flour
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Directions: |
Directions:Preheat oven to 425°.
Place carrots and onions in the bottom of a 9x13 baking dish with 1 cup water. Smear chicken inside and out with butter, sprinkle with salt and pepper. Place breast down on roasting rack in the baking dish.
Bake at 425° for 15 minutes, then reduce heat to 350°.
Turn the chicken over and roast approximately 1 hour 15 minutes longer. Turn the chicken about every 20 minutes.
Remove, let chicken stand for 10 minutes. Slice into serving size portions.
Place all the pan juice, carrots and onions in a blender. Add the chicken broth and the flour and start the blender on the LOWEST speed until mixed. Increase blender speed until the gravy is smooth. |
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Personal
Notes: |
Personal
Notes: I got most of this recipe from Julia Child's "Joy of Cooking." However, the gravy is entirely my invention and it's awesome when served with mashed potatoes.
Big hint: start the blender on low, and hold onto the lid! I've had the heat of the contents and a high speed literally propel the lid off the blender, into the air and spray hot gravy everywhere. NOT a good way to impress people with your cooking skills, trust me.
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