Recipe

Roast Chicken With Natural Gravy Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year ago Young chickens, roasted to perfection in their natural juices, served with a gravy made from those natural juices... Prep:20m Cook:90m Servings:12	Chefelaine
	easy affordable

remove from pan

cooking Mirepoix

strain Mirepoix

strain the gravy

deglaze pan with sto

On to CARVING !

carving leg meat

uniform slices

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Ingredients

3 Chickens 3 to 3 1/2 lb each

to taste --- Salt

to taste --- Pepper

as needed --- Oil or butter

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For Mirepoix:

3 Onions, medium dice

1 1/2 oz Carrots medium dice

1 1/2 oz Celery medium dice

1 1/2 cups strong chicken stock

1 oz cornstarch , arrowroot or rice flour to thicken

1 fl oz Water or stock cold

Directions

Remove giblets from chickens.

Check inside cavities to make sure they have been well cleaned.

Reserve giblets for other use.

Season the insides of the chickens with salt and pepper.

Truss the chickens.

Rub the outside of the chickens with oil or butter (butter promotes faster browning).

Season the skin with salt and pepper, as it will be served with the meat.

Place the Mirepoix in a roasting pan.

Place a rack over the Mirepoix, and place the chickens breast down on the rack.

Place the chickens in an oven preheated to 450°F .

After 15 minutes (not longer), turn the heat down to 325°F.

When the chickens have been in the oven for 45-60 minutes, turn them breast side up.

Baste with the fat in the roasting pan and finish roasting.

Total cooking time is about 1 1/2 hours.

Remove the chickens from the roasting pan and hold them in a warm place until ready to serve.

Set the roasting pan on the range over high heat and brown the Mirepoix well, but do not let it burn.

Pour off the fat.

Add the stock to deglaze the pan.

Boil until the gravy is reduced by about one-third.

Degrease carefully. ( See image)

Stir the starch with the cold water or stock.

Stir it into the gravy.

Bring to a boil and simmer until thickened.

Strain into a bain-marie, using a china cap lined with cheesecloth.

Season carefully with salt and pepper.

Quarter the chickens, or carve them as shown in the images.

Serve a quarter chicken with 2 oz gravy, or amounts of your preference

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VARIATIONS:

Roast Herbed Chicken

Place 3-4 parsley stems and a pinch each of tarragon and marjoram in the cavity of each bird.

After turning the chicken breast up in the roasting pan, rub the skin with chopped parsley, tarragon, and marjoram.

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Roast Chicken with Gravy

Save 4 oz of the fat skimmed from the juices and make a blond roux with the fat and 4 oz bread flour.

Beat the roux into the juices and simmer until thickened.

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Roast Chicken with Cream Gravy

Prepare as in basic recipe, but use only 1 1/2 qt chicken stock.

Boil until reduced to 1 qt and strain.

Add 1 qt (1L) hot milk and thicken with 8 oz blond roux.

Finish with 4 fl oz heavy cream.

***** The veggies served with this dish are creamy whipped potatoes, glazed root vegetables, roasted garlic cloves, and peas.

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Comments

binky67 1 year ago said:
I love the different variations and the step by step pics you provide. 555

juels 1 year ago said:
I agree with Binky. Good job on those posts!

annieamie 1 year ago said:
Nothing in the world smells better than a roasting or baking chicken! I love your recipe, ChefElaine! Now this is great cooking! Thank you for your recipe!