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roasted chicken with giblet gravy

featuring grandma's poultry blend

first roast the chicken
1 roasting chicken
1 onion
  grandma's poultry blend

  • Remove the giblets and neck from the chicken and set aside.
  • Rinse chicken and pat dry.
  • Peel and cut up an onion.
  • Put onion and 2-3 tsps of poultry blend inside of chicken.
  • Rub outside of chicken with poultry blend.

  • Put in a roasting cover and make a foil tent.  Foil should not be touching chicken at any point.  Completely seal foil to the roasting pan.
  • Bake in a 400° oven.  Total cooking time will be 20 minutes per pound.
  • Remove from oven 20 minutes before the cooking time is complete.  Carefully uncover chicken.  (The steam is very, very hot)
  • Using poultry lifters, remove chicken from roasting pan and place on a baking sheet.
  • Return chicken to oven to brown, watching carefully.  Remove when golden brown.
  • Let chicken sit 30 minutes before cutting and serving.  (This is a great time to make the gravy)
then cook the giblets
  chicken giblets and neck
1 carrot
1 celery rib
  grandma's poultry blend

  • In a 2-3 quart pot, place giblets & neck, carrot, celery and poultry seasoning.  Add water to nearly full. 
  • Bring to a slow boil then reduce heat.  Simmer covered for about an hour.  Turn off heat. 
  • When stock is cooler, strain broth into a separate container. 
  • Remove as much meat from the neck as possible.  Dice neck meat and giblets into very fine pieces.  Set aside.
and then the gravy
pan drippings from roasted chicken
giblets
flour
chicken broth

  • In a heavy bottomed skillet, heat pan drippings over low to medium heat.  Add in giblets and sauté for a few minutes.
  • Add flour and stir into drippings.  Add enough flour to make a thick roux*.  Allow the roux to cook for a minute.
  • Begin adding chicken broth, mixing thoroughly into a roux*.  A whisk works best for this.
  • Continue adding broth as gravy cooks and thickens.  If necessary, add additional water to bring gravy to proper consistency.

  • Serve roast chicken with gravy.
  • A 6-7 lb chicken serves 4 with leftovers.

* A roux is a mixture of cooking fat (pan drippings, oil, butter) and flour
  that forms form a paste used as a base for gravies and sauces.