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Author Notes: This gravy brings a nice tart wind of change from the tried and true lemon rosemary/thyme roasted chicken. The delicious herbed goop that gets massaged under and over the chicken skin results in a juicy, seasoned, perfect roast chicken with crispy skin every time. - zest in the midwest
- 4.5-5 pounds chicken, rinsed and patted dry
- 3 tablespoons melted butter
- 3 tablespoons olive oil
- 6 cloves garlic, pressed or minced or grated
- 1 tablespoon bouquet garni dried herbs
- 2 teaspoons ground pepper, plus additional for seasoning chicken and gravy
- 2 teaspoons salt, plus additional for seasoning chicken and gravy
- 1 tablespoon ground mustard
- 2 teaspoons grated lemon zest
- 1 shallot, grated
- 1 lemon (can be the same one you use for zesting)
- 3 stalks celery
- Preheat the oven to 425. In a small bowl, combine the butter, oil, garlic, herbs, salt, pepper, mustard, lemon zest and shallot. Stir well to combine.
- Slip your hands under the skin of the chicken to gently loosen. Place a teaspoon of the butter/oil mixture under the breast skin of one side and massage the mixture into the chicken. Do the same to the other chicken breast. Flip the bird over and repeat with the thighs and legs.
- Season the inside of the chicken with salt and pepper. Stuff with lemons and celery.
- Take the remaining butter/oil mixture and massage it into the outer skin of the entire bird, on both sides. You may want to do this step in the roasting dish you will be using, so you don't waste any delicious goopy herbed butter mixture.
- Truss or prepare the chicken to roast however you'd like (I've successfully done this recipe with and without trussing the chicken). Place in the oven, breast side up, for 25 minutes.
- Take chicken out of the oven, flip over (now breast side down). Baste with juices. Return to the oven for another 25 minutes.
- Take chicken out of the oven, and flip so it's breast side up. Check the internal temperature of breast portion. It should read about 130-145. Put the chicken back in the oven, breast side up, for another 20-30 minutes, until the internal temperature is 155.
- Remove the chicken and transfer the drippings into a saucepan (I use a baster). Tent the chicken with foil and put aside. You should have about 3/4 cup of drippings.
Cherry Dijon Chicken Gravy
- 2 tablespoons flour
- 1/2 cup red wine
- 2 tablespoons dijon mustard
- 1/2 cup dried tart cherries (do not use sweetened)
- 1/2 - 1 cups chicken broth or stock
- 1 tablespoon butter
- With the stove on medium heat, gently add flour to the chicken drippings, whisking quickly. Once the flour is incorporated (you shouldn't have any lumps) add the wine.
- Once the gravy absorbs the wine, cook for about ten seconds, then add the chicken broth, adding a little at a time until the gravy reaches the consistency you deem perfect for gravy.
- Add the cherries and mustard, then turn the heat down to low. Swirl in a tablespoon of butter and season gravy to taste with salt and pepper.
- Carve the chicken and serve with the gravy. Serve with some arugula lightly dressed with vinaigrette and you've got a meal.
- This recipe was entered in the contest for Your Best Gravy