Roast Chicken with Homemade Gravy

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Roast Chicken with Homemade Gravy
6-lb whole roasting chicken
1 tsp poultry seasoning
1.5 tbs cornstarch
2 tbs cold water
1/4 tsp salt
1/4 tsp freshly ground black pepper
Preheat the oven to 450°. Brush or spray a 13 x 9 x 2-inch baking dish with oil.
Open the packaging around the chicken and drain the liquids into the sink. Place the unwrapped chicken breast-side-up in the roasting pan.

Remove the package of giblets from the cavity of the chicken, unwrap, and place them in the roasting pan. Sprinkle the chicken with poultry seasoning.
Roast for 15 min, then reduce heat to 350°. Every 30 min or so, baste the chicken by spooning any accumulated juices over the top and sides of the bird.

Start checking the internal temperature of the chicken after it has been roasting for a total of 1.5 hours, then check again every 15 min until the temperature reaches 165° in the thickest parts of both breast and thigh meat. Total cooking time will be about 2 hours for a 6-pound chicken. If larger or smaller, cooking time will vary.

The internal temperature is more important than the timer for gauging when the chicken is done. Allow the meat to rest for about 10 min before carving and serving it.
While the chicken rests, pour the juices from the roasting pan into a measuring cup. Fat rises to the top in just a few moments.

If more than two tbs of fat are present, consider removing some of it, then add water, if necessary, to the 1 cup mark.
In a small saucepan, stir together the cornstarch and cold water, then whisk in the warm juices. Over medium heat, cook the gravy, stirring frequently, until it thickens and reaches a simmer. Stir in the salt and pepper and serve warm, with the chicken.

Serves 10

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