Roasted Chicken With Brown Gravy
- 1 teaspoon dried thyme or rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 broiler/fryer chicken (3-1/2 to 4 pounds)
- 3 bacon strips
- 1 cup beef broth
- 1/4 cup cold water
- 1 tablespoon all-purpose flour
- Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered, at 450u0b0 for 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350u0b0. Bake, basting several times, until juices run clear, 1-1/4 hours. Remove chicken and keep warm. Place pan juices in saucepan; skim off excess fat. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1 minute. If desired, crumble bacon into gravy. Serve gravy with chicken.
thyme, salt, pepper, paprika, chicken, bacon strips, beef broth, cold water, flour
Taken from www.tasteofhome.com/recipes/roasted-chicken-with-brown-gravy/ (may not work)