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Roast Chicken and Chicken Gravy

Roast Chicken and Chicken Gravy
  • Category

    Main Course

  • Cusine

    American

Ingredients

1 whole chicken

Salt and freshly ground black pepper

4 garlic cloves

1/2 medium yellow onion

Fresh poultry herbs

2 Tbsp butter

Vegetable oil for skillet

Pan drippings remaining after roasting chicken

3 cups low-sodium chicken broth, divided

3 1/2 Tbsp cornstarch

2 - 4 Tbsp heavy cream

Directions

Preheat oven to 425 degrees. Trim of excess fat from chicken and remove any pin feathers that may be left behind. Remove giblets from center of chicken . Dab chicken well dry with paper towels . Rub a cast iron skillet with a little vegetable oil then transfer chicken to skillet, breast side facing upward. Season inside cavity with salt and pepper then stuff the cavity with garlic cloves, onion wedges and herbs. Rub butter all over chicken and season all over with salt and pepper. Tie chicken legs together with kitchen twine and fold the wing tips back and tuck under chicken. Roast chicken in preheated oven until thigh registers 165 and breast register 160, about 1 1/2 hours. Transfer chicken to a carving board or platter . Tent chicken with foil and let rest 10 - 15 minutes before carving. Meanwhile for the gravy remove any large pieces of skin that may have stuck to skillet and discard. In a mixing bowl or liquid measuring cup whisk together 1/4 cup of the broth with cornstarch, set aside. Heat skillet over medium-high heat and scrape up browned bits from bottom of pan, pour in 2 3/4 cups chicken broth. Bring mixture to a simmer then whisk cornstarch mixture once more and pour into skillet. Season with salt if needed and pepper. Cook mixture, whisking constantly, until thickened, about 1 - 2 minutes. Stir in heavy cream. Serve warm over mashed potatoes and chicken.