Diva Tasting: Roast Chicken and Gravy…

Roast Chicken With Pan Gravy
¼ Cup Drippings From A Roast Chicken
2 ½ Tablespoons All-Purpose Flour
2 Cups Cold Chicken Stock, Or More If Needed
Salt And Ground Black Pepper To Taste
Ingredients
¼ Cup Drippings From A Roast Chicken
3 Tablespoons All-Purpose Flour
2 Cups Cold Chicken Stock, Or More If Needed
Salt And Ground Black Pepper To Taste
ULTIMATE ROAST CHICKEN
Ingredients
1 (4 Pound) Whole Chicken
1 Cup Butter, Softened
1 Tablespoon Garlic Salt
1 Teaspoon Coarsely Ground Black Pepper
1 Teaspoon Dried Thyme
1 Teaspoon Dried Parsley
1 Sprig Rosemary Chopped
Preheat oven to 350 degrees F (175 degrees C).
Step 2 Rinse and pat chicken thoroughly dry with paper towels. Mix margarine, garlic salt, black pepper, thyme, parsley, and rosemary in a bowl and rub the outside of the chicken thoroughly with the margarine mixture. Place any remaining margarine mixture into the cavity of the chicken. Place chicken into a glass baking dish.
Step 3 Bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).
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