HERB ROASTED CHICKEN WITH VEGETABLE GRAVY
by Sepi Z
Sepi Z
Ingredients
Chicken, whole, about 3 lb. 4 ea.
Canola oil 8 oz.
Salt 8 tsp.
Black pepper, ground 8 tsp.
Thyme sprig, chopped 4 ea.
Rosemary sprig, chopped 4 ea.
Onions, large dice 2 cups
Carrots, large dice 2 cups
Celery, large dice 2 cups
Chicken stock, unsalted, hot 12 cups
Directions
Rub the skin of the chicken with oil, salt, pepper, thyme and rosemary.
Place chicken, breast side up, on a rack in a roasting pan in a 450°F (232°C) oven. Once the chicken has developed a golden brown appearance, approximately 15 to 20 minutes, turn down the temperature to 350°F (177°C).
Roast for approximately 45 minutes, basting from time to time with the rendered fat at the bottom of the roasting pan.
Scatter the onions, carrots, and celery around the chicken and continue to roast until the thigh meat registers an internal temperature of 165°F (74°C).
Remove the chicken from the roasting pan and allow to rest. Hold warm.
Place the roasting pan on the stovetop and cook until the vegetables are browned and the fat is clear, approximately 4 to 5 minutes. Pour off all the fat.
Whisk in the stock and bring to a simmer.
Simmer the gravy at about 180°F (82°C) until all the vegetables are very tender, 10 to 15 minutes. Degrease and adjust seasoning with salt and pepper.
Purée the gravy using a small immersion or conventional blender. The vegetables which are puréed into the gravy will provide the thickening power and excellent additional flavor.
Portion the chicken accordingly and serve them immediately with the vegetable gravy.
Variation
Placing citrus peel, spices, additional herbs and seasonings in the cavity of the chicken is optional. Some cooks enjoy the subtle aromas and flavors that this technique can add to the finished preparation.
Recipe Note
Roasted chicken can be used in many recipes including soup, chilled salads, quick stews. Freeze leftover carcasses until enough have built up in the freezer to make a strong stock that can be used in many other dishes.