Crispy skin, full flavored, roast chicken!

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Name: Crispy Skin Roasted Chicken with Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 each Chicken; 1/4 cup Butter softened; 1 tablespoon Kosher Salt; 1 teaspoon Garlic powder; 1 teaspoon Onion powder; 1 teaspoon Black pepper; 3 stalks Celery chopped; 1 cups Carrot cut up; 1 bulb fennel tops cut off and rough chopped; 2 each Shallots halved; 1 head Garlic halved; 1 head Garlic halved; 1 bunch Thyme; 1 each Fresh lemon halved; 1 cup Chicken broth; 1/4 cup All purpose flour; 1/2 cup Milk

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INGREDIENTS

1 each Chicken
1/4 cup Butter ; softened
1 tablespoon Kosher Salt
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Black pepper
3 stalks Celery chopped
1 cups Carrot ; cut up
1 bulb fennel ; tops cut off and rough chopped
2 each Shallots ; halved
1 head Garlic ; halved
1 head Garlic ; halved
1 bunch Thyme
1 each Fresh lemon ; halved
1 cup Chicken broth
1/4 cup All purpose flour
1/2 cup Milk

Servings

INSTRUCTIONS

Take chicken out and make sure cavity is clean. Rub softened butter all over chicken. Mix salt, garlic and onion powder and pepper. Rub into buttered chicken and inside as well. Place in refergerator uncovered for at least 1 hour, up to 6 hours.

To Roast-

Take out of refergerator to bring to room temp, about 1/2 hour and preheat oven to 325 degrees. Take all chopped up vegetables- celery, carrot, fennel, shallot and one of the heads of garlic and put in the bottom of the roasting pan, creating a bed for the chicken to sit on. Place chicken, breast side up on vegetables and inside the cavity put the remaining garlic, thyme, and lemon. Tie up the legs together to make them tight with the body. Take the once cup of chicken stock and pour around, not on, the chicken. Place in oven and roast for 1- 1 1/2 hours, till juices run clear and legs move easily in the socket.

Take out of oven and place chicken on cutting board and loosely cover with foil and let it sit for about 15 minutes before cutting to allow juices to redistribute. While resting, take the remaining juices from roasting pan, strain off veggies into a bowl or measuring cup. If you let the broth sit, it will slightly seperate. Spoon off about 3 tablespoons of the fat on top and put in the roasting pan or other pan over medium high heat and add flour, whisking to just bring a slight light browning of the flour add remaining broth and milk, whisking constantly till well blended, bring to simmer and when thick enough to coat a wooden spoon, reduce heat to low and check seasonings. Cut chicken and serve with the gravy.

NOTES

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Crispy Skin Roasted Chicken with Gravy

1 each Chicken
1/4 cup Butter softened
1 tablespoon Kosher Salt
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Black pepper
3 stalks Celery chopped
1 cups Carrot cut up
1 bulb fennel tops cut off and rough chopped
2 each Shallots halved
1 head Garlic halved
1 head Garlic halved
1 bunch Thyme
1 each Fresh lemon halved
1 cup Chicken broth
1/4 cup All purpose flour
1/2 cup Milk

Take chicken out and make sure cavity is clean.  Rub softened butter all over chicken.  Mix salt, garlic and onion powder and pepper.  Rub into buttered chicken and inside as well.  Place in refergerator uncovered for at least 1 hour, up to 6 hours.

To Roast-
Take out of refergerator to bring to room temp, about 1/2 hour and preheat oven to 325 degrees.  Take all chopped up vegetables- celery, carrot, fennel, shallot and one of the heads of garlic and put in the bottom of the roasting pan, creating a bed for the chicken to sit on.  Place chicken, breast side up on vegetables and inside the cavity put the remaining garlic, thyme, and lemon.  Tie up the legs together to make them tight with the body.  Take the once cup of chicken stock and pour around, not on, the chicken.  Place in oven and roast for 1- 1 1/2 hours, till juices run clear and legs move easily in the socket.

Take out of oven and place chicken on cutting board and loosely cover with foil and let it sit for about 15 minutes before cutting to allow juices to redistribute.  While resting, take the remaining juices from roasting pan, strain off veggies into a bowl or measuring cup.  If you let the broth sit, it will slightly seperate. Spoon off about 3 tablespoons of the fat on top and put in the roasting pan or other pan over medium high heat and add flour, whisking to just bring a slight light browning of the flour add remaining broth and milk, whisking constantly till well blended, bring to simmer and when thick enough to coat a wooden spoon, reduce heat to low and check seasonings.  Cut chicken and serve with the gravy.

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Nutrition

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Serving Size: 1 Serving (516g)
Recipe Makes: 8 Servings

Calories: 684
Calories from Fat: 367 (54%)

Amt Per Serving		% DV

	Total Fat 40.8g	54 %
	Saturated Fat 13.7g	68 %
	Monounsaturated Fat 15.6g
	Polyunsanturated Fat 7.7g
Cholesterol 184.8mg		57 %
Sodium 1325.5mg		46 %
Potassium 815.9mg		21 %
Total Carbohydrate 31.1g		9 %
	Dietary Fiber 3.6g	15 %
	Sugars, other 27.5g
Protein 47.4g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 684

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