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Sunday Supper Roast Chicken With Giblet Gravy Recipe
|Giblets roasting chicken||6 Pound|
|Freshly ground pepper||To Taste|
Calories 627 Calories from Fat 225
% Daily Value*
Total Fat 25 g38.4%
Saturated Fat 8.3 g41.5%
Trans Fat 0 g
Cholesterol 1076 mg
Sodium 415.7 mg17.3%
Total Carbohydrates 12 g4.1%
Dietary Fiber 0.81 g3.2%
Sugars 1.5 g
Protein 83 g166.5%
Vitamin A 871.7% Vitamin C 103.5%
Calcium 5.7% Iron 138.4%
*Based on a 2000 Calorie diet
2. Roast chicken for 30 minutes. Reduce oven heat to 350Â° and continue to roast until an instant-reading thermometer inserted into thigh registers 180Â°, 1 1/2 to 2 hours longer. Add chicken liver to bottom of roasting pan about 15 minutes before chicken is done.
3. While chicken is roasting, place neck, gizzard, and bay leaf in a small saucepan and cover with about 3 cups water. Bring to a boil, reduce heat to medium-low, cover, and simmer 45 minutes. Strain and reserve 2 1/2 cups broth. Chop giblets and liver.
4. When chicken is cooked, remove to a platter and let stand 15 minutes before carving. Pour pan juices into a measuring cup and let stand 5 minutes to allow fat to rise to the top. Return 2 tablespoons fat to the roasting pan; discard remaining fat, reserving drippings. Heat fat in roasting pan set over medium-high heat. Whisk in flour and cook, stirring, until golden, about 2 minutes. Slowly whisk in reserved broth and cook, stirring, until bubbly and lightly thickened, about 4 minutes. Stir in chopped giblets. Season with salt and pepper to taste. Carve chicken, discarding onion, and serve with giblet gravy.