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Friday, April 15, 2016

The Ultimate Roast Chicken with Gravy

Crispy herb-flecked skin? Check. Tender juicy meat? Check. Rich full-bodied gravy? It's got that, too. Our foolproof take on the classic Sunday supper is so good — and so easy — you might be tempted to make it on weeknights.

By Irene Fong and The Canadian Living Test Kitchen
Source: Canadian Living Magazine: March 2015
Prep time 30 minutes
Total time 1 hour and 45 minutes
Portion size 4 servings


Garlic Butter:
4 tsp (18 mL) butter, softened
2 cloves garlic, pressed or finely grated
2 tsp (10 mL) chopped fresh thyme
1 tsp (5 mL) chopped fresh rosemary
1/4 tsp (1 mL) each salt and pepper

Roast Chicken:
1 whole chicken, 1.5 kg
1/4 tsp (1 mL) each salt and pepper
1 small onion, quartered
4 sprigs fresh thyme
1 sprig fresh rosemary

4 tsp (18 mL) butter, softened
2 tbsp (20 g) all-purpose flour
1/4 cup (60 mL) dry white wine
1 cup (250 mL) sodium-reduced chicken broth
pinch pepper


Garlic Butter: In small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.

Roast Chicken: Sprinkle cavity of chicken with salt and pepper; fill with onion, thyme and rosemary. Rub chicken all over with Garlic Butter. Place, breast side up, on greased rack in roasting pan.

Roast in 375°F (190°C) oven for 45 minutes; baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to pour juices into pan. Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving.

Gravy: Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisking and scraping up browned bits, until reduced by half, about 1 minute.

Whisk in broth; bring to boil. Gradually whisk in butter mixture, 2 tsp at a time, until smooth. Cook, whisking constantly, until thickened, about 2 minutes. Strain through fine-mesh sieve; stir in pepper. If necessary, stir in enough boiling water to loosen and yield 1 cup gravy. Serve with chicken.

Nutritional Information per serving: about
cal 435 pro 37g total fat 29g sat. fat 11g 
carb 4g chol 152mg sodium 601mg potassium 431mg 
calcium 2 iron 11 vit A 13 vit C 2 
folate 6

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