Ingredients

One 3 pound whole chicken
4 large russet potatoes, scrubbed
8 ounces Brussels sprouts
8 ounces carrots, peeled and cut in 1 inch pieces
1 cup chicken stock (see link)
1 tablespoon arrowroot, mixed with 2 tablespoons white wine
1 tablespoon fresh chopped parsley

Directions

1. Preheat oven to 350 degree F. put the chicken on a rack in a roasting pan and roast until the internal temperature reaches 165 degreed F. – about 90 minutes. Put the potatoes in the oven to bake while the chicken is roasting.

2. When the chicken is cooked and taken from the oven, put 1 inch of water in a steamer and steam the Brussels sprouts and carrots until tender – about 10 minutes. They should be perfectly cooked when the chicken is ready to serve.

3. To make the Gravy: Put the roasting pan on a stovetop burner over medium heat, pour in the chicken stock, scrape up the pan residues completely and pour through a sieve into a fat strainer. The fat strainer allows the fat to rise to the top, and you are able to utilize only the relatively nonfat juices on the bottom. Pour the juices into a medium-sized saucepan, stopping when you get to the fat layer. Reserve the fat for the potatoes. Heat the juices to a boil.

4. Take the saucepan off of the heat, add the arrowroot slurry, return to the heat and stir until the gravy thickens. You can use fruit juices or vegetable water instead of the wine in the arrowroot slurry, but our signature is the wine splash. Pour into a serving bowl or gravy boat.

5. Just before serving, slice the potatoes in half lengthwise, put on a baking sheet and brush the exposed surface of each potato with 1 teaspoon of the reserved chicken roasting fat drippings and pop under the broiler until just golden brown – about 4 minutes.

6. To serve: Put the chicken on a flat surface, remove the skin and separate the chicken into pieces. Trim the leg ends with poultry scissors. Divide the meat, potatoes and vegetable among the 4 plates and spoon on the gravy. Don’t forget to sprinkle with the parsley.
Graham Kerr used defatted pan juices and arrowroot to make a health yet rich gravy for roast chicken. If there is not enough meat juices in the roasting pan to make the dark gravy (less than cup), Kerr suggests browning a slice of onion in a tablespoon of the chicken juice to get the same effect. After the onion has caramelized, add the chicken stock and continue with the gravy recipe.
Roast Chicken and Vegetab
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