Kids' Favorite Roasted Chicken With Gravy
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 tbsps
Unsalted Butter3 tbsps
Thyme (chopped)2 tbsps
Canola Oil4 tbsps
All-Purpose Flour2 cups
Chicken StockDirections:
1
Preheat oven to 400°F
2
Mix the butter, garlic, and thyme in a bowl with a spoon until soft
3
Carefully, using your fingers, peel the skin away from the chicken breast and rub the butter mixture under the skin
4
Rub the outside of the skin with the canola oil and season with the salt and pepper
5
Place the chicken in a roasting pan and roast in the oven for 1 hour
6
Remove, take the chicken out of the roasting pan, and let it rest on a plate while you make the gravy
7
Put the roasting pan on a burner over low heat, sprinkle in the flour, and stir to incorporate any liquid in the pan
8
Gradually add the chicken stock, stirring constantly
9
Transfer the gravy into a small pot, and simmer over low heat until it has the preferred consistency
10
Add additional salt and pepper to taste and strain the gravy through a fine mesh sieve before pouring it onto the chicken (which will have released some juice onto the plate by now)
11
Preheat oven to 400°F
12
Mix the butter, garlic, and thyme in a bowl with a spoon until soft
13
Carefully, using your fingers, peel the skin away from the chicken breast and rub the butter mixture under the skin
14
Rub the outside of the skin with the canola oil and season with the salt and pepper
15
Place the chicken in a roasting pan and roast in the oven for 1 hour
16
Remove, take the chicken out of the roasting pan, and let it rest on a plate while you make the gravy
17
Put the roasting pan on a burner over low heat, sprinkle in the flour, and stir to incorporate any liquid in the pan
18
Gradually add the chicken stock, stirring constantly
19
Transfer the gravy into a small pot, and simmer over low heat until it has the preferred consistency
20
Add additional salt and pepper to taste and strain the gravy through a fine mesh sieve before pouring it onto the chicken (which will have released some juice onto the plate by now)