Roasted Chicken with Brown Gravy |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Folks say this is one of the most delicious roasted chickens they've ever had. There's only one problemthere are never any leftovers! Ingredients:
1 teaspoon dried thyme or rosemary, crushed |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
1 broiler/fryer chicken (3-1/2 to 4 pounds) |
3 bacon strips |
1 cup beef broth |
1/4 cup cold water |
1 tablespoon king arthur unbleached all-purpose flour |
Directions:
1. Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered, at 450° for 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, for 1-1/4 hours or until juices run clear. Remove chicken and keep warm. Skim off excess fat from pan juices. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir for 1 minute or until thickened. If desired, crumble bacon into gravy. Serve with chicken. Yield: 4-6 servings.
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