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Simple Roast Chicken with Herbed Butter and a Quick Pan Gravy Recipe

Simple Roast Chicken with Herbed Butter and a Quick Pan Gravy Recipe

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Simple Roast Chicken with Herbed Butter and a Quick Pan Gravy

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Ingredients:

Serving

6 tbsp unsalted butter, at room temperature
2 tbsp plus 1 tsp chopped fresh soft herbs , such as tarragon , chives , and parsley
2 tsp essence , recipe follows
1 tsp minced garlic, plus 1 whole clove, smashed
1 1/2 tsp salt
1/4 plus 1/8 tsp freshly ground black pepper
1 tsp lemon juice
1 (3 to 4 lb) chicken
1 onion, thickly sliced
1 rib celery, cut into 1/2-inch pieces on the diagonal
1 carrot, cut into 1/2-inch dice
1 bay leaf
2 cups chicken broth
2 tbsp all-purpose flour
1/2 cup dry white wine
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 425 degrees F.
In a small bowl, combine the butter, 2 tablespoons of the herbs, 1 teaspoon of the Essence, minced garlic, 1/2 teaspoon of the salt, 1/8 teaspoon of the pepper, and lemon juice and stir to blend well. Gently loosen the skin covering the breast of the chicken on both sides and, working carefully, divide 4 tablespoons of the butter evenly between the skin and the flesh on the 2 sides of the breast, spreading it evenly over the breast halves. Rub the remaining butter evenly over the outside of the chicken, and season the chicken well inside and out with remaining teaspoon of salt, remaining 1/4 teaspoon of the pepper, and remaining teaspoon of Essence. Set aside.
Add the onion, celery, carrot, bay leaf, and whole smashed garlic clove to a shallow roasting pan and place the chicken on top of the vegetable pieces. Add 1 cup of the chicken broth and 1 cup of water to the roasting pan. Place in the oven and bake until golden brown, about 30 minutes. Reduce the heat to 375 degrees F and continue to bake until an instant-read thermometer inserted into the deep portion of the thigh registers 160 degrees F, about 15 minutes longer.
Remove the chicken from the oven and transfer to a platter, loosely covered, while you make the sauce.
Pour the accumulated pan drippings and vegetables into a heatproof bowl. Discard bay leaf. Using a spoon, carefully skim off as much fat from the drippings as possible. Reserve 2 tablespoons of the rendered chicken fat and discard the remaining fat or reserve for another purpose. In a small bowl, add the flour to the fat and stir until mixture forms a smooth paste. Set aside. Place the roasting pan over a burner on the stovetop and add the wine. Cook until reduced by about half, stirring to release any browned bits from the bottom or sides of the roasting pan. Add the remaining chicken broth and the skimmed drippings (with vegetables) and bring to a boil. Little by little, whisk the flour mixture into the hot liquid in the roasting pan, and cook until sauce thickens and any floury taste is gone, about 10 minutes. Add the remaining teaspoon of chopped fresh herbs, taste, and reseason if necessary. Strain through a fine mesh sieve if desired, or serve the sauce as is. Carve the chicken into serving pieces and serve with the hot gravy.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1229.7 Kcal (5149 kJ)
Calories from fat	777 Kcal
		% Daily Value*
Total Fat	86.33g	133%
Cholesterol	453.95mg	151%
Sodium	5136.04mg	214%
Potassium	1313.4mg	28%
Total Carbs	18.56g	6%
Sugars	3.06g	12%
Dietary Fiber	4.73g	19%
Protein	84.8g	170%
Vitamin C	27.2mg	45%
Vitamin A	0.5mg	16%
Iron	7.3mg	40%
Calcium	136.2mg	14%

Amount Per 100 g
Calories	173.97 Kcal (728 kJ)
Calories from fat	109.93 Kcal
		% Daily Value*
Total Fat	12.21g	133%
Cholesterol	64.22mg	151%
Sodium	726.62mg	214%
Potassium	185.81mg	28%
Total Carbs	2.63g	6%
Sugars	0.43g	12%
Dietary Fiber	0.67g	19%
Protein	12g	170%
Vitamin C	3.9mg	45%
Vitamin A	0.1mg	16%
Iron	1mg	40%
Calcium	19.3mg	14%

* 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.