Classic Roast Chicken with Gravy

  • carolfitz Posted: 01/11/09
    Worthy of a Special Occasion

    Using past-their-prime vegetables as a rack to support and moisten the chicken is a great idea. Had a much larger bird, so doubled the herb butter and adjusted the cooking time. Instead of gravy, followed the roasted garlic/jus proportions from CL's provencal turkey. Excellent. Served with CL's butternut squash gratin & steamed brussels sprouts.

  • lizdahl Posted: 12/26/08
    Worthy of a Special Occasion

    I made it for my family for Xmas. It was good. Nice and juicy - I followed the cooking times for the chicken and didn't have a problem with it being done or overdone. I did make the gravy, but didn't add all the chicken broth - I used about 1/3 of a cup in addition to the wine and pan juice. It came out with just the right consistency.

  • nicolecorsi Posted: 10/30/11
    Worthy of a Special Occasion

    Solid Chicken recipe, i used a standard pinot grigio we had on hand and it turned out just fantastic.

  • liafinney Posted: 12/16/11
    Worthy of a Special Occasion

    Use this recipe as my "go-to" for roast chicken as most of the ones I buy from Costco are in the 3-4# range. I use whatever fresh or dried herbs is most appealing at the moment, as well as the vegetables...last night I used quartered red potatoes, shallots and onions in olive oil, but have used squash, sweet potatoes, whatever I have on hand. I don't always bother with the gravy, usually just add a little chicken stock to the roasting pan and scrape up the brown bits for a nice au jus. If you have had problems with roasting a bird in the past and not being sure if it was done, this 2 temp method is one of the best ways I know of to cook a bird!

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