Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
- 3-4 pound (1-2 kg) roasting chicken
- Salt and pepper
- 1 lemon, cut into wedges
- 1 small onion, cut into wedges
- 2 sprigs thyme
- 2 sprigs tarragon
- 3 tablespoons (45 ml) melted butter
- 2 cups (470 ml) chicken stock, divided
- 2 cups (470 ml) diced onion
- 1 cup (240 ml) diced celery
- 1 cup (240 ml) diced carrot
- 1 tablespoon (15 ml) olive oil
- 2-3 tablespoons (30-45 ml) flour
- ¾ cup (180 ml) dry white wine
Method:
Pat the chicken dry with paper towel and trim any excess fat from the chicken cavity.
Season the chicken with salt and pepper, inside and out.
Place chicken on a rack in a roasting pan and air dry in the refrigerator overnight.
Preheat oven to 350 F (175 C).
Stuff the lemon, onion, thyme, and tarragon sprigs into the chicken cavity. Tie the legs together with kitchen string and tuck the wings under the chicken.
Brush the chicken with melted butter
Pour ½ cup (120 ml) of the stock around the chicken in the pan. Roast, basting occasionally with the pan juices, for 30 mins.
Combine the onions, celery, and carrots in a bowl. Drizzle with oil and toss to coat.
Arrange veggies around the chicken. Return to oven and roast for 1 hour, basting from time to time with the juices from the pan, until the chicken is golden brown, and the juices run clear when the thickest part of the thigh is pierced with a skewer.
Transfer the chicken to a serving platter and loosely tent with foil. Set aside to rest while making the gravy.
Drain the contents of the pan into a sieve set over a bowl, press the solids to release the juices.
Place the roasting pan over high heat. Deglaze with the white wine, scraping up the brown bits from the base of the pan.
Bring to a boil and reduce slightly, then strain the wine into the same sieve over the bowl to catch the juices and press again.
Return the roasting pan to the heat and use a ladle to skim in a bit of the chicken fat from the top of the reserved juices.
Add flour and cook, stirring with a wooden spoon, for 1-2 minutes or until the mixture bubbles and is golden brown.
Add the strained wine and juices and the remaining stock and cook, stirring constantly, for 5 mins or until gravy boils and thickens. Remove from heat.
Season with salt and pepper.
Break down the chicken by separating and removing the legs, then the wings, then by pulling the breasts away from the breastbones. Arrange all neatly on a serving platter.
Serve immediately with the gravy and your favourite sides.
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