roast chicken with gravy

It’s fall. My favorite season.

For the first time in many years, fall weather came in, as preferred, the day after Labor Day. I appreciate that timely arrival of cool crisp weather. I’m not a fan of 100 degree days in September, or at anytime, actually.

Today was a nice 66 degree day. Perfect day for a lovely roasted chicken dinner.


When I roast chicken, I think ahead to the gravy. Must have gravy with roast chicken! And the best gravy is gravy that has terrific flavor. By cooking the chicken in tons of flavor — carrots, onion, celery, garlic, salt, pepper, honey — the gravy will be loaded with everything it needs to make you savor each bite. And I don’t mean to boast, but I make some seriously terrific non-lumpy flavorful gravy.


Roast Chicken With Gravy

Into a roasting pan (or similar deep oval baking pan), put in a chopped onion, chopped celery, a large peeled and sliced carrot, and as many garlic cloves as you like (I used about 6).

Pour in one cup of chicken broth.

Place a rinsed and dried roasting chicken on top of the chopped vegetables.

On top of the chicken, sprinkle a generous amount of salt and pepper and garlic powder.

Then pour some honey on top of that. Cover with a foil tent, and place into a hot oven.

Now is a good time to add some baking potatoes to the oven as well.

A few times during cooking, possibly every 20 minutes or so, spoon some of the liquid over the chicken.

Remove the foil after 40 minutes.

Continue cooking until the internal temperature reaches 165 degrees F.

When the chicken is done, remove from oven and place on a serving tray.

Allow it to rest while you make the gravy.

In a saucepan over medium heat, melt butter and whisk in an equal amount of flour (I used about 2 tablespoons of each).

After a minute or two whisk in one cup of whole milk.

Add the liquid from the roasting pan (use a strainer so that you get only the liquid).

Continue whisking, allowing the mixture to thicken.

When you get a gentle boil, turn off heat.

Transfer gravy to serving bowls.

I like to use a gravy boat as well as decorative creamers.

It’s nice to have a few on the table so that each person can reach one without passing the one gravy boat back and forth.



Repeat often throughout the fall.


4 responses to “roast chicken with gravy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s