Monday, January 10, 2011

Roast Chicken with Gravy

My roast chicken came out so pretty tonight! The gravy was terrific too. -Amanda

Roast Chicken

1 whole chicken, pastured-hormone free
1/2 stick of butter, room temperature
1 tsp of basil
1 tsp oregano
1 tsp thyme
2 cloves of garlic, smashed into a paste
salt and pepper
2 strips of bacon, cut in half
1 orange

Wash and dry your chicken. Preheat oven to 425. With a fork, smash the herbs,salt, pepper & pasted garlic into the butter, mixing well. Zest the orange into the butter and mix it in too. Using your fingers, rub the entire chicken with butter, on top of and under the skin. Cover the breast meat with the bacon strips. Quarter the orange and stuff it in the cavity. Place the chicken in a baking dish just it's size. (I used the pampered chef stoneware, but don't cover it.) Bake at 425 for 25 minutes. Remove bacon. Continue baking for 35 minutes more or until a thermometer reads 165 in the thigh meat. Remove orange and squeeze orange over chicken. Let chicken rest 10-15 minutes before cutting.


Remove chicken from pan to let rest before carving. Place baking dish on stovetop and bring drippings to a low boil. Add 1/4 cup of flour (I use whole wheat.) Whisk vigorously until all the flour is wet and has a chance to cook. Add 1/2 tsp of sea salt. Add enough water until you get the consistency you want. Let boil for a minute or two before serving. This was insanely good gravy.

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