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Saturday, July 21, 2012

Roasted Chicken w/ Gravy

 This is a favorite in our house. It's easy to prepare and super moist and delicious.

1 Whole Chicken, (discard or save neck but we will use the Organs for gravy)
1 Large Onion, roughly chopped
Garlic Powder
Salt & Pepper
2 Cups Water
2 TBSP Butter, Softened

Preheat oven to 350* Use either a roasting pan, or a casserole pan and a metal rack. You don't want the chicken sitting in the juices.

Take chicken and remove neck and organs. Discard or save neck for future recipe. Place organs in the bottom of the roasting pan. Rinse chicken inside and out, place on rack and pat skin dry with a paper towel. Rub bird down with Butter all over skin and under the skin the the breasts, careful no to tear. Season entire bird inside and out with seasonings. Stuff the chopped onion inside the bird and put remaining pieces of onion on bottom of roasting pan. Tuck wing tips behind the back and tie the feet of the legs together with a wire, this helps everything cook evenly. Add 2 Cups of water to the bottom of the roasting pan and put in the oven. Bake approximately 1 hour 30 minutes, see your cooking instructions for your size bird. They are all pretty close in size so I usually just check it after that time and go from there.

Once bird is done Place Chicken on cutting board to rest while you do the gravy. I make sure and have the bird done cooking at least 20 minutes before dinner. Take onion out of chicken and put in bottom of roasting pan with all the juices and organs. Let juices and chicken rest for about 10-15 minutes. Now take pan drippings and onions and organs and place all into blender. *Be cautious of the temperature of the drippings when you blend. I use a paper place as a lid for the blender so I can let heat escape if it's too hot. Be careful or you will have a mess :) Blend your Gravy until smooth and taste to see if it needs salt. Carve Chicken and serve with your favorite side dish.

*Please, use a thermometer if you are not sure how to tell if chicken is done. I don't use a thermometer but this is how I check. Start by cutting the skin between the thigh and the breast and slowly move the thigh away to see if the juices are still pink. If still pink throw it in the oven another 30 minutes, no less. Now check the other thigh. If juices run clear go to the shoulder of a wing if you are still not sure if it's done. NOTE Don't poke at the breast! The chicken is done when the legs, thighs and wings are done. the more you poke it, the more juices you lose.


  1. Replies
    1. Thanks Ian =D Try it out! Such an easy weeknight meal and lots of leftovers ;)