Roast Chicken with Pan Gravy

The American Culinary Federation


Servings: 10

Categories: Main Dish

Source: Culinary Fundamentals pg. 460
Copyright: Prentice Hall

Roast Chicken with Pan Gravy

5 each Chickens

Salt, as needed

Black pepper, as needed, freshly ground

5 each Thyme sprigs

5 each Rosemary sprigs

Vegetable oil or butter, as needed

Mirepoix

4 ounces Onion, diced

2 ounces Carrot, diced

8 ounces Celery, diced

Pan gravy

2 ounces Flour

1/2 ounce Tomato paste (optional)

1 pint Chicken Stock, hot

1. Remove the wing tips from the chickens and reserves. Season the exterior and the cavity of the chickens with salt and pepper and place one sprig of thyme and rosemary in each cavity. Rub the skin with oil and truss each chicken with twine.

2. Place the chickens, breast side up, on a rack in a roasting pan. Scatter the wing tips in the pan.

3. Roast at 400°F for 40 minutes, basting from time to time. Scatter the mirepoix around the chicken and continue to roast another 30 to 40 minutes or until the thigh meat registers 180°F. Transfer the chickens to a holding pan, cover loosely, and allow them to rest while preparing the pan gravy.

4. Place the roasting pan on the stovetop and cook until the mirepoix on the stovetop and cook until the mirepoix is browned and the fat is clear. Pour off all but 1 once of the fat. Add the flour and cook out the roux for 4 to 5 minutes. (Optional: Add the tomato paste to the roux and cook out 2 minutes more,) Whisk in the stock until completely smooth. Simmer the gravy for 20 to 30 minutes, or until it reaches the proper consistency and flavor. Degrease and adjust seasoning. Strain through a fine mesh sieve and keep warm for service. Cut the chickens into portions and serve with pan gravy. 

Nutritional Information per Serving (excluding unknown items): 1639 Calories; 117g Fat (65.6% calories from fat); 130g Protein; 8g Carbohydrate; 1g Dietary Fiber; 679mg Cholesterol; 544mg Sodium. Exchanges: 1/2 Grain (starch); 18 Lean Meat; 1/2 Vegetable; 12 Fat