Roasted Chicken with Giblet Gravy

Few things bespeak Sunday dinner like the aroma of a chicken roasting in the oven. Preparing it is simplicity itself and making giblet gravy to slather over mashed potatoes takes only a few minutes. Serve it with your choice of green vegetable and you will never return to store-bought rotisserie chicken.

The chicken


1 chicken, 3 to 4 pounds

1 small onion, coarsely chopped

2 cloves garlic, crushed (no need to peel them)

1 tsp. each dried parsley, sage, rosemary, and thyme

1 tsp. butter, softened

Kosher salt and freshly ground black pepper

1 Tbsp. butter, softened

½ tsp. dried thyme


Preheat the oven to 400°.

Remove the giblets from the chicken and set aside. Rinse well inside and out then dry with paper towels. Season the cavity with salt and pepper then add the onion, garlic, herbs, and 1 tsp. butter.

In a small bowl, mix ½ tsp. each of salt, pepper, and dried thyme into the tablespoon of softened butter (if using salted butter omit the salt). Using your fingers, carefully separate the skin from the flesh of the breast and thighs.  Again using your fingers, place the seasoned butter under the skin, reserving a bit for the outside of the bird, and massage to distribute.  Rub the rest of the butter over the outside of the skin. Tuck the wings behind the back and place chicken in roasting pan, preferable one with a rack. Tie the feet together if you wish. If you have one, insert a temperature probe into the thickest part of the thigh not touching bone.

Roast at 400° for 10 minutes then turn the heat down to 325° and cook until the probe reads 175°. Remove from the oven, place on a serving platter, tent loosely with aluminum foil, and allow to rest while making the gravy.

Giblet gravy


Giblets from the chicken

1 small onion, coarsely chopped

2” piece carrot, coarsely chopped

2” stalk celery, coarsely chopped

1 bay leaf

4 or 5 whole peppercorns

1 quart water

Chicken drippings and oil as needed

Flour, I use white rice flour


Rinse the giblets and put into a sauce pan. Add the onion, carrot, celery, bay leaf, pepper, and water. Bring to a boil and simmer gently, partially covered, for about 30 minutes. Strain and set aside, reserving the heart, gizzard, and liver.

Adjust the fat in the roasting pan to about 2 or 3 tablespoons by pouring off excess or adding oil. Mix in an amount of flour roughly equal to the amount of fat and cook for 2 minutes, stirring constantly to make a roux. Add 1 cup of the giblet broth mixing while scraping any bits stuck to the pan. Remove to a saucier, bring to a boil and continue to add broth about ½ cup at a time, stirring well until thickened after each addition until the gravy is of the consistency you prefer. Finely chop the reserved giblets and add to the gravy. Check the seasoning and adjust as needed.


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