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Roast Chicken With Gravy

Yield 2

Prep
Cook
Serves 2people
Ingredients
ingredients measurements
3 1/2-4
lb chicken
2
tbsp all-pourpose flour
1
lemon, quartered
4
sprigs,fresh thyme,parsley
carrots, cut into 2 inch pieces 2
1
large onion, quartered
celery stock, cut into 2 inch pieces 10 oz
1 1/2
cups chicken broth
1
unsalted butter, melted
Directions
1.
Preheat Oven to 375 degree F.
2.
Season the Cavity of the chicken with salt and pepper. Stuff the cavity with the lemon, herbs, and half
3.
of the carrots, onions, and celery. Tie the legs together with kitchen twine and fold the wings tips
4.
under the back. Place the remaining carrots, onions and celery in the center of the roasting pan just
5.
accommodate the chicken.Brush the entire chicken with the butter; season with salt and pepper.
6.
Set the bird breast-side up on top of the vegetables
7.
Roast the chicken for 45 minutes. Then increase oven temperature to 425 degrees F.
8.
, cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F.,
9.
"about 15 minutes more. Tip the chicken so the juices run into the pan.Transfer the chicken to a cutting
10.
"
11.
"board and loosely tent with foil while making the gravy.
12.
"
13.
Discard the vegetables and pour the fat and juices in the pan into a small bowl. Transfer about 2
14.
tablespoons of the fat back into the pan, skim and discard the rest. Add the roasting juices to the
15.
broth. Place the pan directly on the burner over medium-high heat. Scrape up any browned bits on the
16.
bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly.
17.
Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Pour
18.
the sauce into a gravy boat and season with salt and pepper to taste.

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