For those of you who are addicted to chicken the way I am, there is just nothing that compares with a lovely roasted chicken with creamy rich gravy served over mashed potatoes and/or my Cornbread Dressing. Add a green veggie, Waldorf Salad with Dried Cranberries and Orange Zest, and dinner rolls, and you have a meal that will help you celebrate any special occasion in style. And coincidentally, will not break the bank or your budget.

For many people, the thought of massive amounts of leftovers after a large holiday dinner is overwhelming. With this fowl recipe (and yes, I got the spelling correct and the usage right if you consider that “fowl” is now used in colloquial speech to be nearly synonymous with “poultry”) you are almost guaranteed to have very few if any leftovers.

So treat yourself to this lovely roasted chicken anytime you want comfort food or to help celebrate a special occasion. In our house, any night we are actually home for dinner is a special occasion! Perhaps it’s time to slow down a wee bit. Yah think!?

• 1 whole small chicken (4 1/2 – 5 lbs.)
• 2 T. butter, room temperature
• 1 ½ tsp. seasoned salt
• freshly ground black pepper (just a couple of grinds)
• 1/2 tsp. cornstarch (yep, cornstarch – it helps crisp the skin)
• 2-3 (6-inch) sprigs fresh rosemary
• ½ onion, rough chopped
• 2 garlic cloves, rough chopped
• 1 small lemon, rough chopped
• 2-3 c. chicken broth, divided

Pat chicken dry with paper towels. Combine the butter, seasoned salt, pepper, and cornstarch together in a small bowl. Set aside. Stuff the cavity with rosemary, onion, garlic, and lemon. Tie legs together with kitchen twine.

Place chicken, breast side up, on rack in a low sided roasting pan or large oven proof frying pan. (You don’t want to use a Dutch oven or any other tall sided pan because you want the air to circulate freely around the bird as it bakes.) Tuck wings under. Rub the seasoned butter all over the skin of the chicken.

Pour 1 1/2 cups of the chicken broth in the bottom of the pan. (Not only will the liquid absorb any fat drippings off the bird thus preventing a smoky, messy oven, it will form the base for your gravy.)  Roast for 30 minutes in a pre-heated 450 degree oven. Remove from oven, and add another 3/4 cup of chicken broth (or more if the pan was completely or almost dry). Return to oven, rotating pan. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 175 degrees, about 45 minutes more. Remove from oven and move chicken to a platter. Tent with aluminum foil and let rest for at least 15 minutes before carving. If you want gravy to serve with your roast chicken, see recipe below.

CREAMY CHICKEN GRAVY

• pan drippings from roasted chicken
• flour
• chicken stock
• heavy cream or milk
• ½-1 tsp. Kitchen Bouquet
• freshly ground black pepper
• 1-2 chicken gravy mixes (just in case)
• 1-2 tsp. cognac, opt.

Place the roasting pan on the stove after the chicken has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.)    Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy (except me, that is!)

Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in equal parts chicken stock and cream (or any combination you prefer) until you reach the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt yet! Taste the gravy. If you think it needs more depth of flavor, begin by adding one of the gravy mixes and a small amount of stock. Let it simmer for a couple of minutes and taste again. Add salt at this time if needed.

Turn heat as low as possible and let the gravy simmer away for the next 10 minutes or so, whisking periodically. (You will probably need to add more stock during this time.) Also, after the chicken is sliced and plated, don’t forget to add the juices that have accumulated to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.