Simple herb roasted chicken recipe with giblet pan gravy

November 4, 9:18 AMNorfolk Cooking ExaminerKristin King

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Simple roasted chicken with giblet pan gravy

Roasting a chicken is best done simply.  A few ingredients and an easy method is all it takes for a chicken that is moist and skin that is crispy.  Even intimidated beginner cooks will find this to be easy and rewarding.  Once a cook masters a roast chicken, everything else will be a piece of cake.  This method can even be replicated on a big Thanksgiving turkey!

A good roast chicken requires two things – minimal ingredients and high heat.  The ingredients should compliment the chicken rather than mask it (and burn).  It is essential to rub under the skin with butter.  The butter bastes the meat resulting in a juicy, flavorful bird.  Adding herbs like sage, rosemary and thyme to the butter will make it even better. 

Roasting is defined as using dry heat to cook and brown the food.  Chicken benefits from high heat roasting in the beginning to brown the skin, but at the same time, trap in its essential moisture.  One should always use a low-sided pan to roast; especially chicken.  If the heat isn’t able to circulate around the meat, you’ll end up with steamed chicken.  I like to prop my chicken up even more using carrots and celery.  The vegetables also help to infuse the pan drippings for that luscious gravy you have to make at the end!

Simple Herb Roasted Chicken with Giblet Pan Gravy

• 3 or 4 lb roasting chicken, giblets removed and reserved
• 3 medium carrots
• 3 celery stalks
• 1 yellow onion, chopped
• 2 cups water
• 1 bay leaf
• 1 lemon, quartered
• ½ stick softened unsalted butter
• 1 tsp fresh thyme, chopped
• 1 tsp fresh sage, chopped
• 1 tsp fresh rosemary, chopped
• 1 tbsp kosher salt
• Black Pepper
• 2 tbsp flour

Preheat an oven to 500 degrees.

Thoroughly dry the chicken, inside and out, with paper towels.  If you want the ultimate in extra crispy skin, air dry the chicken in the fridge for a few hours (or overnight). 

Mix together the softened butter, thyme, sage and rosemary in a small bowl.  Separate the fat from the skin by gently moving your fingers around the breast of the chicken and legs.  Place the butter mixture between the skin and the meat and carefully spread it over as much of the bird as possible.  Be careful not to tear the skin – I like to spread it from on top of the skin like a tube of toothpaste. 

Season both the inside and outside of the chicken with 1 tablespoon of salt and lots of fresh black pepper.  Stuff the cavity of the bird with 1 lemon and half of the yellow onion.  On the bottom of a roasting pan, lay out 2 celery stocks and 2 carrots and set the chicken on top.  Tuck the wings back behind the chicken and you’re ready to roast! 

Cook the chicken at 500 degrees for 30 minutes, rotating the pan halfway through for even browning.  After 30 minutes, drop the heat to 425 and continue to roast until a thermometer inserted into the chickens’ thigh registers 160 degrees; about 40 minutes.  Remove from the oven and rest for 15 minutes on a cutting board.

To make your own stock for the gravy, combine all of the giblets, bay leaf, and remaining celery, carrot and onion in a large saucepan.  Cover with 2 cups of cold water and bring to a boil.  Reduce to a simmer and skim off any residue.  Add salt and pepper to taste. This can be done while your chicken is roasting. 

For a pan gravy, discard the vegetables in the bottom of the roasting pan.  Pour any drippings into a small bowl.  Place about 2 tablespoons of fat from the drippings back into the roasting pan and set over medium heat.  Additional fat can be discarded, while any drippings can be added to the giblet stock.  Whisk in the flour until combined, picking up any brown bits on the bottom of the pan; cook for 1 minute.  Add in hot stock and whisk to combine.  Bring to a boil to thicken.  Add salt and pepper to taste.