Oven Roasted Chicken
- 1 (3 to 4 lb.) broiler-fryer chicken
- 4 cloves garlic, peeled
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 (14 1/2 oz.) can chicken broth (undiluted)
- 1 (1.61 oz.) pkg. brown gravy mix
- Preheat the oven to 400u0b0. Place chicken in a lightly greased pan. Place garlic in chicken cavity. Sprinkle cavity and outside of chicken evenly with salt and pepper. Pour chicken broth over chicken. Bake, uncovered, at 400u0b0 until meat thermometer registers 180u0b0 (about 55 to 60 minutes), basting often with broth. Remove chicken to a serving plate, reserving drippings. Remove garlic from chicken and mash. Pour drippings through a wire mesh strainer into a 2-cup liquid measure cup. Add enough water to measure 2 cups. Pour into a medium saucepan. Whisk in mashed garlic and gravy mix. Bring mixture to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring constantly, 10 minutes or until thickened. Serve over chicken. Makes 4 to 6 servings.
chicken, garlic, salt, pepper, chicken broth, brown gravy mix
Taken from www.cookbooks.com/Recipe-Details.aspx?id=23304 (may not work)