Sunday Supper Roast Chicken With Giblet Gravy
|Giblets roasting chicken||6 Pound|
|Freshly ground pepper||To Taste|
1. Preheat oven to 400*F. Rinse chicken inside and out and pat dry. Rub skin with butter, then season generously with salt and pepper inside and out. Place onion in chicken cavity and tie legs together with white kitchen string. Place chicken on a rack, breast side up, in a shallow roasting pan.
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.