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.

| 2011 Guide to Backyard Chickens

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 

Roasted Vegetables:
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  

Pan Gravy:
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.

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