| Simple Roast Chicken 1 (5 to 6 pound) roasting chicken Kosher salt Freshly ground black pepper 2 tablespoons butter, melted Preheat the oven to 425 F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry. Liberally salt and pepper the inside of the chicken. Brush the outside of the chicken with the melted butter and sprinkle with salt and pepper. Tie the legs together with kitchen string (optional) and tuck the wing tips under the body of the chicken. Place the chicken in a roasting pan that has been sprayed with a cooking spray. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes before serving. To make gravy: 4 T pan drippings 4 T flour 2 cups chicken broth salt and pepper Pour off the drippings into a measuring cup. Return 4 tablespoons to the roasting pan. Over medium high heat, whisk 4 tablespoons flour into drippings. Cook for a few minutes, scraping the browned bits from the pan, until the flour mixture turns a light golden color. While whisking, add 2 cups chicken broth and continue to cook until smooth and thickened. Season to taste with salt and pepper. Transfer to a gravy boat. |
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