Recipe-Finder.com
  • 4servings
  • 90minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, D
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 kg. chicken

  2. 2 tbsp. butter

  3. 2 tsp. kosher salt

  4. freshly ground pepper to taste

  5. 1heaping tbsp. all purpose flour

  6. 1 1/2 cups homemade chicken stock

  7. 1-2 tbsp. balsamic vinegar , or to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F.

  2. Twist wing tips under wings. Spread butter over chicken skin and pop a little inside the cavity too. Season with salt and pepper.

  3. Place chicken breast side up on a rack. Roast for 1 1/2 hrs. basting occasionally with the juices from the bottom of the pan. Let chicken rest on a carving board while you make the gravy.

  4. Discard fat from roasting pan leaving 2 tbsp. of fat. On medium heat, reheat the fat and sprinkle in the flour. Stir together until flour tuns golden brown, about 1 minute.

  5. Pour in stock. Bring to a boil, scraping up the bits from the bottom of the roasting pan. Add the balsamic vinegar. Season with salt and pepper to taste.

  6. Carve chicken and serve drizzled with sauce.

Comments

882,796
Send feedback