roast-chicken

Roast Chicken with Pan Sauce

By ICE Staff

Knowing how to make a perfectly juicy roast chicken with perfectly seasoned and crispy skin is a handy recipe to have in your back pocket. 

ICE's roast chicken recipe with simple pan sauce is super easy — here's how to make it. 

Learn how to make roast chicken in our Online Culinary Arts program.

Recipe

Roast Chicken With Pan-Gravy

Total Yield: 2 serving

 

Ingredients

  • 1 whole chicken 
  • 2 ounces butter, softened
  • 1 lemon, quartered
  • 1/2 yellow onion
  • 2 each bay leaf
  • 4 whole cloves garlic
  • Salt and freshly ground black pepper, to taste

Pan Gravy:

  • 8 ounces mirepoix
  • 1 tablespoon tomato paste
  • 1 ounce all-purpose flour
  • 16 ounces chicken stock (more as needed)
  • 1 ounce unsalted butter, cut into cubes
  • Salt and freshly ground black pepper, to taste

Directions

  1. Preheat oven to 450˚F.
  2. Rub the butter over the bird and under the skin. Stuff the cavity with the lemon, onion, bay leaves and garlic cloves. Truss the chicken and season with salt and pepper.
  3. Place the chicken on a roasting rack set inside a roasting pan. Place the pan in the oven. When the chicken has turned golden brown lower the temperature to 325˚F. Roast the chicken until it reaches an internal temperature of 160˚F,  approximately 60 to 75 minutes.
  4. Remove the chicken from the oven and let it rest on a cooling rack set over a baking sheet tray. Do not cover the chicken.
  5. While the chicken is resting, pour off any excess fat so approximately 1-2 ounces remains. Add the mirepoix to the pan and caramelize the vegetables. Pinçage the tomato paste. Add the flour and cook for five minutes over low heat. Add the chicken stock and bring the gravy to a boil. Reduce the heat to a simmer and cook the gravy for 25-30 minutes, skimming as necessary. Add salt to taste. Adjust the seasoning and consistency as needed.
  6. Strain the gravy into a clean sauce pot and "monter au beurre."
  7. Carve the chicken and place on a preheated platter. Nappé the chicken with the gravy, serving the extra gravy on the side in a sauce boat.
     

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