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Roasted Chicken with Brown Gravy
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1 teaspoon dried thyme or rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 broiler/fryer chicken (3-1/2 to 4 pounds)
3 bacon strips
1 cup beef broth
1/4 cup cold water
1 tablespoon all-purpose flour
Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and
in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over
breast portion of chicken. Bake, uncovered, at 450° for 15 minutes. Add broth
to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several
times, for 1-1/4 hours or until juices run clear. Remove chicken and keep warm.
Skim off excess fat from pan juices. Combine water and flour; stir into juices.
Bring to a boil, stirring constantly; cook and stir for 1 minute or until
thickened. If desired, crumble bacon into gravy. Serve with chicken. Editor's
Note: Using beef broth adds a deep rich flavor to the gravy.
Yield: 4-6 servings.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |