Guess what Oscar? When I make my roast chicken the gravy does come when you cook the meat. Then all you have to do is thicken and check for seasoning. You can see it all come together in the video below.
Chicken is brushed with butter, fresh rosemary, salt and pepper. This is placed in a roasting pan of vegetables and stock that is the basis for the gravy.
- 1, 5 lb roasting chicken
- 4 tablespoons unsalted butter softened
- 1 tablespoon fresh rosemary finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 carrots peeled and cut in half
- 1 parsnip peeled and cut in half
- 2 celery stalks cut in half
- 1 whole onion peeled and quartered
- 2 whole garlic cloves peeled
- 2 cups chicken stock
- 1 tablespoon corn starch
- Preheat oven to 425 degrees.
Make sure the skin of the chicken is dry with a paper towel.
To the butter add the rosemary, salt and pepper, mix well. Brush the butter all over the skin.
Tie the legs together and tuck the wings under the breast.
To the bottom of a roasting pan place all the vegetables evenly and pour in the chicken stock. Set the chicken on top of the vegetables.
Roast the chicken on a low oven shelf for 40 minutes, reduce heat to 375 degrees and roast for 40 minutes more. If the skin is browning to quickly, turn the temperature down sooner.
- To check for doneness, a thermometer inserted into the meatiest part, just above the leg should read 160 degrees.
Remove the chicken from the roasting pan, place on a cutting board and allow to rest for 20 minutes.
Meanwhile, strain the broth into a fat separator, then add to saucepan. Taste for seasoning, add more salt if needed (this depends on how salty your stock is).
Mix 1 tablespoon of cornstarch with 1 tablespoon of cold broth until dissolved.
Whisk into the gravy over medium heat and simmer until thickened stirring often to prevent sticking to the bottom of the pan.
Slice the chicken and serve with the gravy and your favorite sides.