I love fall for many reasons, but I especially love how all the cold rainy weather makes warm food even more comforting and delicious.
One of my all time favorite fall dishes is a roasted chicken, and during the year when the warmth from the oven is a welcome treat. This recipe is great for a nice dinner party, but I also make it on occasion all for myself so that I have fresh roasted chicken to eat on during the week. You can serve it with a slew of sides, or a simple potato mash and glazed carrots! It’s basically like having a mini thanksgiving dinner whenever you want!
**Roasted Chicken w/ Chicken Gravy**
1 whole chicken
½ stick of butter
1 tsp each of salt, pepper, Italian seasoning, basil, lemon zest and lemon juice.
3 garlic cloves
2 T flour (or corn starch if making gluten free gravy)
1 yellow onion
3 stalks of celery
½ c chicken plus 2 T of chicken broth.
Preheat oven to 350.
Add the diced butter and all seasonings, garlic cloves and lemon into a food processor and mix until you have an even consistency. Scrape the butter out and roll into plastic, twisting down the sides to create a tube shape. Set it in the freezer to harden while you prepare the chicken.
Clean the chicken (making sure nothing is inside of it like the gizzards in a plastic bag) and carefully run your fingers under the skin, separating it from the meat. Do this for the entire breast section and into the drumsticks.
In your roasting pan place ½ of the onion, celery and carrot on the bottom of and place the chicken right on top. The extra celery onion and carrot you put inside the bird.
Slice the butter into small pieces and slip them under the skin of the chicken covering the breasts and drum sticks, and throw any extra pieces of butter inside the chicken.
Cover with tin foil (try and keep the tin foil from touching the top of the chicken but creating a tent shape) and place in middle rack of oven.
After 40 minutes of uninterrupted cooking, remove the tinfoil and begin to baste the chicken thoroughly. Every 15 minutes or so baste again. This will keep the meat very moist and help get a nice crispy skin. Chickens generally take about 20 minutes per pound, and are done when they reach an internal temperature of 165.
While chicken is resting, take about ½ cup of the liquid in the roasting pan and place it in a small pot. Whisk in the flour and chicken stock and reduce to about ½ on medium heat.
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