Classic Roast Chicken Gravy Recipes

CLASSIC ROAST CHICKEN & GRAVY

Steps:

• Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
• Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn't swamp it.
• Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
• Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
• Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
• Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
• While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
• Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
• Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
• Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

CLASSIC ROAST CHICKEN AND GRAVY

Steps:

• Remove giblets and neck, if present, from chicken; rinse chicken inside and out; pat dry with paper towels.
• Place onion and garlic in cavity; squeeze juice from lemon and set aside; add lemon to cavity.
• Tie legs together with kitchen string; tuck wings under back; brush all over with oil; sprinkle with thyme, rosemary, salt and pepper; place, breast side up, on rack in roasting pan; roast, uncovered; in 325F (160C) oven for 1 ½ hours.
• Roast, basting occasionally with pan juices, until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185F (85C), about 1 ½ hours; transfer chicken to platter and tent with foil; let stand for 10 minutes before carving.
• Skim fat from pan juices; sprinkle flour over juices; cook over medium-high heat, whisking, for 1 minute; gradually pour in chicken stock and reserved lemon juice, whisking until smooth and thickened, about 3 minutes; pour into warmed gravy boat.
• Cut string holding legs together; discard onion, lemon and garlic; using kitchen scissors, cut chicken into 2 breast and 2 leg portions; cut each breast in half diagonally; cut through each leg at joint to separate into drumsticks and thighs; serve with gravy.

CLASSIC ROAST CHICKEN AND GRAVY

Steps:

• Preheat oven to 325°F (160°C).
• Remove giblets and neck, if present, from chicken. Rinse chicken inside and out; pat dry.
• Place onion and garlic in chicken cavity. Squeeze juice from lemon and set aside; add lemon skin to cavity.
• Tuck wings under back of chicken; tie legs together with kitchen string. Brush all over with oil; sprinkle with thyme, rosemary, salt and pepper. Place, breast side up, on rack in roasting pan. Roast, uncovered, in oven for 1 1/2 hours.
• Baste chicken with pan juices. Roast, basting occasionally, for about 1 1/2 hours longer or until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185°F (85°C). Transfer chicken to platter and tent with foil; let stand 10 minutes before carving.
• Skim fat from juices in pan. Sprinkle flour over juices; cook over medium-high heat, whisking, for 1 minute. Drizzle in chicken stock and 2 tablespoons (25 mL) reserved lemon juice; cook, whisking, for about 3 minutes or until thickened. Pour into warmed gravy boat.
• Cut string holding legs together; discard onion, lemon and garlic. Using poultry or kitchen shears, cut chicken into 2 breast and 2 leg portions. Cut each breast in half diagonally. Cut through each leg at joint to separate into drumsticks and thigh. Serve with gravy.

ROAST CHICKEN PAN GRAVY

Steps:

• Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
• Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
• Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
• Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.

CLASSIC ROAST CHICKEN AND GRAVY

Steps:

• Preheat oven to 325°F (160°C).
• Remove giblets and neck, if present, from chicken. Rinse chicken inside and out; pat dry.
• Place onion and garlic in chicken cavity. Squeeze juice from lemon and set aside; add lemon skin to cavity.
• Tuck wings under back of chicken; tie legs together with kitchen string. Brush all over with oil; sprinkle with thyme, rosemary, salt and pepper. Place, breast side up, on rack in roasting pan. Roast, uncovered, in oven for 1 1/2 hours.
• Baste chicken with pan juices. Roast, basting occasionally, for about 1 1/2 hours longer or until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185°F (85°C). Transfer chicken to platter and tent with foil; let stand 10 minutes before carving.
• Skim fat from juices in pan. Sprinkle flour over juices; cook over medium-high heat, whisking, for 1 minute. Drizzle in chicken stock and 2 tablespoons (25 mL) reserved lemon juice; cook, whisking, for about 3 minutes or until thickened. Pour into warmed gravy boat.
• Cut string holding legs together; discard onion, lemon and garlic. Using poultry or kitchen shears, cut chicken into 2 breast and 2 leg portions. Cut each breast in half diagonally. Cut through each leg at joint to separate into drumsticks and thigh. Serve with gravy.