Roast Chicken Pan Gravy

Ingredients and Weight:

• 1 whole roasting chicken (4-5 pounds)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 3 cups chicken broth
• 1 tablespoon cornstarch
• 1/4 cup water

Preparation Time:

30 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Remove giblets from chicken and discard. Pat chicken dry with paper towels.
3. In a small bowl, combine olive oil, salt, and pepper. Rub seasoning all over the chicken.
4. Place chicken in a roasting pan.
5. Roast chicken in the preheated oven for 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Remove chicken from the oven and let rest for 15 minutes.
7. While the chicken is resting, make the pan gravy. Turn the heat to medium-high under the roasting pan. Add onion, carrots, and celery to the pan and sauté until softened.
8. In a small bowl, whisk together chicken broth and cornstarch. Gradually add cornstarch mixture to the pan while stirring constantly.
9. Bring to a boil and cook until thickened for 5-7 minutes.
10. Strain gravy if desired.

Nutritional Information:

• Calories: 350
• Fat: 15 grams
• Protein: 30 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Juicy and flavorful chicken with a crispy skin
• Rich and creamy pan gravy
• Perfect for special occasions or everyday meals

User Comments:

• "This roast chicken is the best I've ever had. The gravy is so delicious!"
• "The pan gravy is perfect for dipping bread or potatoes."
• "This recipe is easy to follow and the chicken turned out perfectly."

Special Precautions and Tips:

• Use a meat thermometer to ensure that the chicken is cooked to the correct internal temperature.
• Let the chicken rest for 15 minutes before carving to allow the juices to redistribute.
• Serve the gravy immediately or reheat it over low heat.