How to make it

  • Preheat oven to 400F.
  • Twist wing tips under wings. Spread butter over chicken skin and pop a little inside the cavity too. Season with salt and pepper.
  • Place chicken breast side up on a rack. Roast for 1 1/2 hrs. basting occasionally with the juices from the bottom of the pan. Let chicken rest on a carving board while you make the gravy.
  • Discard fat from roasting pan leaving 2 tbsp. of fat. On medium heat, reheat the fat and sprinkle in the flour. Stir together until flour tuns golden brown, about 1 minute.
  • Pour in stock. Bring to a boil, scraping up the bits from the bottom of the roasting pan. Add the balsamic vinegar. Season with salt and pepper to taste.
  • Carve chicken and serve drizzled with sauce.

Reviews & Comments 8

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    " It was excellent "
    pointsevenout ate it and said...
    Very good flavor.
    5/10/14
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    " It was excellent "
    mommyluvs2cook ate it and said...
    YUMMY!!! This is definitely in my top 3 favorite roasted chicken recipes now! We LOVED it, the sauce is excellent! Added into the IMI ------------> Roast Chicken With Balsamic Gravy
    5/3/14
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  • icecreamuffin 3 years ago
    Mmm....balsamic gravy?? Yes, please! :)
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    " It was excellent "
    NPMarie ate it and said...
    Made this last night and loved it! The balsamic gravy was delicious:) Will be making this again & again..Thanks Janet!
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  • sparow64 3 years ago
    Sounds fantastic!!
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  • DetroitTokyo 3 years ago
    Looks wonderful! With my new-found bird-roasting capacity I am no longer intimidated, only inspired :-)
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    " It was excellent "
    mommyluvs2cook ate it and said...
    Beautiful! I haven't made a whole roasted chicken in so long! This recipe is inspiring me ;)
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  • notyourmomma 3 years ago
    What a lovely recipe. You drew me in with the balsalmic gravy. I love the stuff. I took a whole bottle of the inexpensive balsalmic vinegar and reduced it on very low heat with a generous shot of orange blossom honey (I had two garlic cloves on a skewer sitting in the heating vinegar and just threw them out when they had done their duty) until it was one third the volume. I used it over our Brussel Sprouts at Thanksgiving. I brushed it over our ham steak while it heated in the oven yesterday and it was so good. I only have a smidgeon left, but I can see it brushed on a roasting bird as only a good thing.
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  • Good4U 3 years ago
    Nicely done.-) Yummy Good!!!
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  • mrpiggy 3 years ago
    This looks great. I have only made a whole chicken 2 times. Both in the BBQ. I want to try this. Thanks for sharing
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    " It was excellent "
    NPMarie ate it and said...
    Love the balsamic gravy...great post!
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