Perfect Roast Chicken with Pan Gravy

Serves- 4-6 Prep Time-30 minutes Cook Time-1 to 2 hours (depending on the size of the chicken)

Preheat oven- 400 F (205C)

For the Chicken

1 (5-6 lb) Roaster chicken- may use a fryer chicken but it will be smaller, so reduce cooking time

1-2 TBSP (15-30g) olive oil/ avocado oil

1 (tsp 3.25g) salt

1/2 tsp (1.6g) black pepper

1 lemon, cut in quarters (Set 1 quarter aside for the pan gravy)

2 sprigs of rosemary

4-6 sprigs of thyme

6 cloves garlic, slightly smashed and peeled

4 TBSP (113g) Garlic and Herb Compound Butter (recipe follows)

Garlic and Herb Compound Butter

2 sticks/8 ounces (226g) of butter

2 fresh sage leaves, finely chopped

4 sprigs of fresh thyme, picked off the stems and chopped

2 sprigs fresh rosemary, picked off the stems and chopped

3-4 sprigs of fresh parsley, chopped

1 tsp (3.25g) granulated garlic

Instructions

1. Let the butter soften at room temperature, but do not heat it in any way, as this will make it too soft to work with. If it is too firm, cut into cubes and let warm a bit more at room temperature

2. Place all the ingredients in a bowl and blend with a wooden spoon.

3. Lay a large piece of plastic wrap on the counter. Scoop the butter in a line on the plastic wrap.

4. Roll the plastic wrap around the butter and form into a log, about 1 ½ inches (3.81cm) around.

5. Once the butter is formed, twist the ends of the plastic wrap and tie them. Refrigerate or freeze.

Instructions for Roasting the Chicken Preheat oven to 400 F (205C)

1. Remove chicken from packaging and pat as dry as possible with paper towels. Remove the giblets and save for stock or discard. Trim the chicken of excess fat and remove any feathers.

2. Rub the chicken all over with the 1-2 TBSP of oil.

3. Fold the wings back behind the chicken and stuff the cavity with the garlic, thyme, rosemary, and 3 pieces of the lemon.

4. Truss the chicken if desired, I will demonstrate these 2 ways- an easy way and a more advanced way.

5. Place chicken on a rack, in a roasting pan and let sit at room temperature for about an hour. This is called tempering and will help the chicken to cook faster and therefor retain moisture. *Do not go over an hour for food safety reasons!

6. Once the chicken is tempered, season it inside and out with the salt and pepper.

7. Cut the compound butter into ¼” (6.35mm) slices. Carefully lift the chicken skin on the breast and leg area and slide the butter slices underneath.

8. Lay the chicken on its side in a rack (a “V” rack works best) and if using one, attach a wired thermometer into the thickest part of the thigh.

9. Set your oven rack so that the chicken will be roasting in the center of the oven.

10. Place the chicken in the oven with the breast side facing the oven door and roast for 20-30 minutes, depending on the size of the chicken.

11. When the time is up quickly remove the chicken from the oven- be sure to keep the oven door closed so that minimal heat is lost- and then using towels or folded paper towels, turn the chicken onto its other side. Add a ½ cup of water or stock to the pan to stop the pan from burning.

12. Put the chicken back in the oven with the breast side facing the door and roast for another 20-30 minutes.

13. When the time is up, quickly remove the chicken from the oven- and this time turn the chicken so that the breast is facing up and also reduce the oven temperature to 350 F (177C).

14. Put the chicken back in the oven and roast for another 20-30 minutes.

15. If using a leave in thermometer, remove chicken when it reaches 165 F (74C). If using a probe thermometer, probe the thickest part of the thigh and wait 10 seconds. If temperature does not reach 165 F (74C), put the chicken back in the oven and check again in 10 minutes.

16. If you do not have a thermometer, slice the skin only, between the breast and the leg and press the leg down. If the juices are clear, the chicken is done if not, put back in the oven for 10-20 minutes and check again with the other leg.

17. Remove the rack and chicken and place on a cutting board. Let rest for 10 minutes, then cover loosely with vented aluminum foil. Reserve the roasting pan with drippings to make the pan gravy.

For the Pan Gravy

¼ cup (60ml) white wine or sherry *Optional*

1 – 1 ½ cups (250-375ml) water or chicken stock

2-3 tsp Beurre Manie (recipe follows)

Beurre Manie (to thicken pan gravy)

1 TBSP (28.25g) butter

1 TBSP (9g) all-purpose flour

Blend together to form a dough and set aside

Instructions

1. Tilt the roasting pan and skim as much fat as possible from the drippings.

2. Put the roasting pan on a burner and bring remaining juices to a simmer, while scraping the bottom of the pan.

3. Deglaze the pan with the ¼ cup of wine, sherry or stock if using- you can also use water.

4. Scrape the bottom of the pan and reduce this liquid by half.

5. Add 1 cup of stock or water and any juices from the resting chicken.

6. Bring to a simmer. You can serve this as or you can thicken it into a gravy.

7. To make a gravy, add the Beurre Manie 1 tsp at a time. Whisk it into the sauce and let it come to a boil. You will probably need 2 tsp of Beurre Manie or more.

8. Once the gravy is at the desired consistency, simmer for a few minutes to allow the flour to cook.

9. You can strain the gravy or serve as is.