This is fantastic - I've made roast chicken dozens of times but will rate this five stars for the EASE + deliciousness of the end result. Used butter in place of margarine, and was very generous when salting, peppering and onion powdering the bird. Basted every 20 minutes. The highlights: the tasty, crispy skin at the end, and the milk gravy made with the drippings. To make gravy (DONT skip this!! You'll be glad you didn't): after letting chicken sit for 30 mins, transfer it to a plate and scrape all remaining brown bits and drippings into skillet. In a separate bowl (or mason jar with lid), mix 1 1/2 cups whole milk and 2 tbsp. flour together until blended. Pour into skillet with drippings and whisk constantly over medium heat. When bubbles appear, continue whisking for another minute then remove from heat. Taste and adjust seasoning as needed (mine needed salt). The gravy is to die for!
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This is fantastic - I've made roast chicken dozens of times but will rate this five stars for...