• 4servings
  • 90minutes

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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.


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