Roast Chicken With Garlic Gravy Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Chicken3 Pound (1 Piece)
 Dried thyme1 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Garlic10 Clove (50 gm), peeled and divided
 Dry white wine1⁄2 Cup (8 tbs)
 Canned low salt chicken broth10 1⁄2 Ounce, divided (1 Can)
 Vegetable cooking spray1 Tablespoon
 All purpose flour1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2940 Calories from Fat 1488

% Daily Value*

Total Fat 165 g253.9%

Saturated Fat 45.5 g227.4%

Trans Fat 0 g

Cholesterol 911.7 mg

Sodium 1495.7 mg62.3%

Total Carbohydrates 41 g13.7%

Dietary Fiber 3.3 g13.4%

Sugars 2.2 g

Protein 287 g574.2%

Vitamin A 30.8% Vitamin C 30.2%

Calcium 36% Iron 107.9%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 325°.
Remove and discard giblets and neck from chicken.
Rinse chicken under cold water; pat dry.
Trim excess fat.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Rub thyme, salt, and pepper on breast and drumsticks under loosened skin; place 2 garlic cloves in body cavity.
Lift wing tips up and over the back; tuck under chicken.
Set aside.
Combine remaining 8 garlic cloves, wine, and half of broth in a shallow roasting pan lined with aluminum foil.
Place chicken on a rack coated with cooking spray; place rack in pan.
Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
Bake at 325° for 1 hour and 45 minutes or until thermometer registers 180°.
Discard skin.
Place chicken on a platter, reserving pan drippings; set chicken aside.
Keep warm.
Place flour in a small saucepan.
Gradually add remaining half of broth, stirring with a whisk until blended.
Set aside.
Place a zip-top plastic bag inside a 2-cup measure.
Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
Seal bag; carefully snip off 1 bottom corner of bag.
Drain drippings into broth mixture in saucepan, stopping before fat layer reaches opening; discard fat.
Bring mixture to a boil; cook 1 minute or until thick, stirring constantly with a whisk.
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