Chicken and Gravy Recipe

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Chicken and Gravy Recipe

This Chicken and Gravy Recipe is made with a whole roasted chicken, then a simple gravy made with the drippings for a savory and comforting dinner.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Dinner

Cuisine: American

Keyword: chicken gravy, chicken recipes, southern classics

Servings: people

Calories: 584kcal

Ingredients

For the chicken:

1 4-5 lb whole chicken gizzards and insides removed
1 teaspoon salt
1 teaspoon black pepper
1 lemon zested then cut into quarters
3 tablespoons olive oil divided
8 cloves garlic peeled
3 sprigs rosemary
1 ½ onions cut into large slices
4 large carrots

For the gravy:

3 tablespoons butter
chicken drippings
2 cups chicken stock including reserved juices from pan
3 tablespoons all-purpose flour
salt and pepper to taste

Instructions

Preheat oven to 425ËšF. Position your rack so it's lowest setting.
Prepare chicken by taking out giblets and/or neck. Pat dry with paper towels. Generously put salt and pepper on the chicken, then generously coat with lemon zest and half of the olive oil. Set aside.
Put half of the garlic cloves, a whole chopped onion and carrots in a cast iron skillet. Toss with remaining olive oil and generously salt and pepper.
Stuff the inside of the chicken with remaining onions, garlic cloves, rosemary, and cut up lemon. Tie the legs back with baking twine optional). Place chicken on top of the bed of vegetables.
Roast for 45 minutes. Take chicken out of oven, tip one side of the skillet over so the juices flow to one side. Spoon juice from the bottom of the pan over the top of the chicken.
Place skillet back in the oven for another 40-45 minutes or until the thickest part of the chicken reads 165ËšF on a meat thermometer (make sure the thermometer isn't touching bone).
Baste or spoon the remaining juices from the pan (drippings) and place in a large measuring cup. Top off measuring cup with chicken stock until you have 2 cups of liquid.
In a small saucepan, heat unsalted butter on medium heat until melted. Add flour and whisk until combined.
Slowly add half of the chicken stock mixture while whisking vigorously until there are no lumps. Add the remaining liquid and continue to whisk until you've reached your desired thickness. Add salt and pepper to taste. Gravy will continue to thicken as it cools.
Serve carved or shredded chicken and gravy over a bed of fluffy mashed potatoes and the carrots and onions.

Notes

To store: Store the chicken and the gravy in an airtight container in the refrigerator. The chicken and gravy will stay fresh for 3-4 days.

To reheat: I find the best way to reheat is to place the chicken and gravy in a saucepan over medium heat. You will likely need to add a splash or two of chicken stock to loosen the gravy back up.

Nutrition