Roasted Chicken and Gravy Recipe
Incorporate chicken, roasted vegetables and pan gravy in this roasted chicken and gravy recipe for an all-in-one fall chicken treat.
Roaster Chicken, Celery Root, Apples and Chestnuts with Apple Cider Pan Gravy
courtesy National Chicken Council
Along with cooler fall weather comes a bounty of late-harvest foods and flavors. This is also the time of year when heartier and richer dishes begin to appeal. Try this roasted chicken and gravy recipe the next time you want to try something new that fits for fall.
Recipes for Cooking Chicken Any Time of Year
Roasted Chicken, Celery Root, Apples and Chestnuts with Apple Cider Pan Gravy
1 sprig fresh marjoram
4 fresh sage leaves
6 sprigs thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 apple, cored and cut into chunks
1 whole chicken, about 5 to 6 pounds
1/2 cup apple cider
2 cups chicken stock, divided
1 medium celery root
1 firm sweet apple (Fuji or Cameo are good choices)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh marjoram
8 jarred chestnuts, halved
1 tablespoon butter, softened
1 tablespoon flour
1/2 cup chicken stock
1 cup apple cider
Heat oven to 350°F. Place herbs and apple into cavity of chicken. Tie legs together and place in roasting pan. Pour cider and 1 cup stock around chicken. Roast 18 to 20 minutes for each pound.
Peel celery root and cut into 1/2-inch pieces. Cut apple into thirds lengthwise, then cut each third in half crosswise. Season to taste with salt and pepper.
Add remaining stock to roasting pan about 1 hour into roasting time.
Ten minutes later, scatter celery root and apple around chicken. Sprinkle herbs, salt and pepper onto chicken. Add chestnuts. With large spoon, turn vegetables to coat in pan juices. Baste chicken.
In small bowl, place softened butter. Add flour and, with back of spoon, press butter against side of bowl to combine well. All flour should be incorporated into butter to form a paste or beurre manié. Reserve.
Chicken is done when instant-read thermometer inserted in deepest part of thigh registers 180°F.
Remove chicken from oven and place on carving board. Cover with foil. Remove vegetables and reserve.
NOTE: Vegetables should be tender. Place back in oven if not soft when pierced with a fork.
Place roasting pan on stovetop, and add stock and apple cider. Bring to a boil. Adding a little at a time, whisk butter-flour mixture into liquid. Whisk or stir until sauce is smooth and slightly thickened.
Carve chicken, and serve vegetables alongside. Spoon pan gravy over chicken. Yields 6 servings.