Roast Chicken With Balsamic Gravy
From chuckieb 12 years agoIngredients
- 2 kg. chicken shopping list
- 2 tbsp. butter shopping list
- 2 tsp. kosher salt shopping list
- freshly ground pepper to taste shopping list
- 1heaping tbsp. all purpose flour shopping list
- 1 1/2 cups homemade chicken stock shopping list
- 1-2 tbsp. balsamic vinegar, or to taste shopping list
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.
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The Rating
Reviewed by 3 people-
Beautiful! I haven't made a whole roasted chicken in so long! This recipe is inspiring me ;)
mommyluvs2cook in Santa Fe loved it -
YUMMY!!! This is definitely in my top 3 favorite roasted chicken recipes now! We LOVED it, the sauce is excellent! Added into the IMI ------------> more
mommyluvs2cook in Santa Fe loved it -
Very good flavor.
5/10/14pointsevenout in Athens loved it
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