Preheat oven to 375. To prepare chicken, remove and discard giblets adn neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat to separate.
Combine butter and next 5 ingredients in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with kitchen twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single laer in a roasting pan. Place chicken, breast side up, on top of vegetables.
Bake at 375 for 40 minutes. Increase oven temperature to 450 and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 165. Using tongs, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.
To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Return vegetables to pan. Add wine mixture and broth; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/2 tsp salt to pan, stirring constantly. Simmer 1 minute or until slightly thick. Remove skin from chicken; discard. Carve chicken and serve with gravy.
Originally Submitted
1/25/2012
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