Roast Chicken With Natural Gravy Recipe

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Roast Chicken With Natural Gravy
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  1. Remove giblets from chickens.
  2. Check inside cavities to make sure they have been well cleaned.
  3. Reserve giblets for other use.
  4. Season the insides of the chickens with salt and pepper.
  5. Truss the chickens.
  6. Rub the outside of the chickens with oil or butter (butter promotes faster browning).
  7. Season the skin with salt and pepper, as it will be served with the meat.
  8. Place the Mirepoix in a roasting pan.
  9. Place a rack over the Mirepoix, and place the chickens breast down on the rack.
  10. Place the chickens in an oven preheated to 450°F .
  11. After 15 minutes (not longer), turn the heat down to 325°F.
  12. When the chickens have been in the oven for 45-60 minutes, turn them breast side up.
  13. Baste with the fat in the roasting pan and finish roasting.
  14. Total cooking time is about 1 1/2 hours.
  15. Remove the chickens from the roasting pan and hold them in a warm place until ready to serve.
  16. Set the roasting pan on the range over high heat and brown the Mirepoix well, but do not let it burn.
  17. Pour off the fat.
  18. Add the stock to deglaze the pan.
  19. Boil until the gravy is reduced by about one-third.
  20. Degrease carefully. ( See image)
  21. Stir the starch with the cold water or stock.
  22. Stir it into the gravy.
  23. Bring to a boil and simmer until thickened.
  24. Strain into a bain-marie, using a china cap lined with cheesecloth.
  25. Season carefully with salt and pepper.
  26. Quarter the chickens, or carve them as shown in the images.
  27. Serve a quarter chicken with 2 oz gravy, or amounts of your preference
  28. ==============================
  30. Roast Herbed Chicken
  31. Place 3-4 parsley stems and a pinch each of tarragon and marjoram in the cavity of each bird.
  32. After turning the chicken breast up in the roasting pan, rub the skin with chopped parsley, tarragon, and marjoram.
  33. ==============================
  34. Roast Chicken with Gravy
  35. Save 4 oz of the fat skimmed from the juices and make a blond roux with the fat and 4 oz bread flour.
  36. Beat the roux into the juices and simmer until thickened.
  37. ==============================
  38. Roast Chicken with Cream Gravy
  39. Prepare as in basic recipe, but use only 1 1/2 qt chicken stock.
  40. Boil until reduced to 1 qt and strain.
  41. Add 1 qt (1L) hot milk and thicken with 8 oz blond roux.
  42. Finish with 4 fl oz heavy cream.
  43. ***** The veggies served with this dish are creamy whipped potatoes, glazed root vegetables, roasted garlic cloves, and peas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 307.22 Kcal (1286 kJ)
Calories from fat 181.27 Kcal
% Daily Value*
Total Fat 20.14g 31%
Cholesterol 119.94mg 40%
Sodium 141.4mg 6%
Potassium 315.5mg 7%
Total Carbs 4.64g 2%
Sugars 1.21g 5%
Dietary Fiber 0.38g 2%
Protein 24.87g 50%
Vitamin C 4.9mg 8%
Iron 1.3mg 7%
Calcium 20.4mg 2%
Amount Per 100 g
Calories 167.56 Kcal (702 kJ)
Calories from fat 98.86 Kcal
% Daily Value*
Total Fat 10.98g 31%
Cholesterol 65.42mg 40%
Sodium 77.12mg 6%
Potassium 172.07mg 7%
Total Carbs 2.53g 2%
Sugars 0.66g 5%
Dietary Fiber 0.21g 2%
Protein 13.56g 50%
Vitamin C 2.7mg 8%
Iron 0.7mg 7%
Calcium 11.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
  • 8

Good Points

  • saturated fat free,
  • low sodium

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