Roasted Chicken with Brown Gravy
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
YIELD: 6 servings.
Folks say this is the most delicious roasted chicken in brown sauce they've ever had. There's only one problem—there are never any leftovers! —Annie Tompkins, Deltona, Florida
Ingredients
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1 teaspoon dried thyme or rosemary, crushed
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1 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon paprika
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1 broiler/fryer chicken (3-1/2 to 4 pounds)
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3 bacon strips
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1 cup beef broth
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1/4 cup cold water
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1 tablespoon all-purpose flour
Directions
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1.
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 about 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, until juices run clear, 1-1/4 hours. Remove chicken and keep warm. Place pan juices in saucepan; skim off excess fat. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. If desired, crumble bacon into gravy. Serve gravy with chicken.
Nutrition Facts
4 ounces cooked chicken with 1/4 cup gravy: 360 calories, 23g fat (7g saturated fat), 110mg cholesterol, 701mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 34g protein.
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