Best Roast Chicken

Name: Best Roast Chicken
Ingredients: 1 (one) 3 - 4 pound free-range chicken (mine was 4 3/4 lb.); 1 tablespoon kosher or sea salt; pepper to taste; 3 garlic cloves, slivered; 3 tablespoons olive oil or melted unsalted butter; 3 sprigs thyme; 1/2 lemon; 1 cup chicken broth; 1 tablespoon cornstarch; 3 tablespoons cold water

10 ingredients

9 steps

Ingredients

1 (one) 3 - 4 pound free-range chicken (mine was 4 3/4 lb.)
1 tablespoon kosher or sea salt
pepper to taste
3 garlic cloves, slivered
3 tablespoons olive oil or melted unsalted butter
3 sprigs thyme
1/2 lemon
1 cup chicken broth
1 tablespoon cornstarch
3 tablespoons cold water

Directions

1

Preheat oven to 425 degrees F.
2

Place chicken in a large cast-iron frying pan. Pan size should be slightly bigger than chicken.
3

Mix garlic and olive oil (or butter) and spread all over bird.
4

Sprinkle salt and pepper all over and inside bird.
5

Place lemon and thyme in cavity. Truss.
6

Bake for one hour. Check thigh with meat thermometer and cook to desired temperature. Remove to a platter, letting juices drain into pan. Let bird rest for 10 to 15 minutes.
7

While bird is resting in platter, MAKE GRAVY: Heat roasting pan to high and scrape drippings. Add 1 cup broth, and a slurry of 1 tablespoon cornstarch mixed with 3 tablespoons cold water. Lower heat. Stir with a whisk until thickened. If desired, strain gravy into a bowl. But sometimes, I like chunks. Serve with chicken.
8

Carve bird. Here's a great video of Chef Norman Weinstein from ICE with step-by-step carving instructions: http://www.youtube.com/watch?v=emS7l2sN1jM
9

This is the meal that keeps on giving. Leftover chicken makes great chicken pot pie, chicken soup, chicken tacos or chicken salad. Keep the carcass and make your own chicken stock!