Maple-Roasted Chicken with Maple Gravy

• 1 lemon, cut in half
• 1 whole organic chicken (about 3 12 pounds)
• 14 cup extra-virgin olive oil, plus more for rubbing the chicken
• Salt and freshly ground pepper
• 15 small fingerling potatoes
• 4 shallots, cut in half
• 12 cup maple syrup
• 1 tablespoon butter
• 1 shallot, finely chopped
• 12 cup chicken stock
• 12 cup drippings from Maple-Roasted Chicken (above), (skim fat first)
• 1 12 cups heavy cream
• 1 teaspoon cornstarch, dissolved in 3 tablespoons cold water (optional)
• Salt and freshly ground pepper

1. To Make the Chicken
2. Preheat the oven to 400F, with a rack in the middle position.
3. Place the lemon inside the cavity of the chicken.
4. Tie the legs together with string.
5. Rub the chicken with olive oil and season it with salt and pepper.
6. Place it in a roasting pan.
7. Add the potatoes and shallots.
8. Roast for 30 minutes.
9. Pour the maple syrup and the 14 cup olive oil over the chicken, then lower the oven temperature to 375F.
10. Roast for 45 minutes longer.
11. An instant-read thermometer inserted in a thigh should read 165F and the juices should run clear.
12. Reserve the drippings for the gravy.
13. Let the chicken rest for 10 minutes before cutting into pieces and serving it with the potatoes, shallots, and gravy.
14. To Make the Gravy
15. Melt the butter in a medium saucepan over medium heat.
16. Add the shallots and cook, stirring, until soft, about 2 minutes.
17. Stir in the chicken stock and drippings and cook until reduced by half, about 5 minutes.
18. Stir in the cream and let the sauce simmer until thickened, about 30 minutes.
19. If it is still not thick enough, stir in the cornstarch mixture.
20. Season with salt and pepper and serve hot with the chicken.

lemon, chicken, extravirgin olive oil, salt, potatoes, shallots, maple syrup, butter, shallot, chicken, maple, heavy cream, cornstarch, salt

Taken from www.cookstr.com/recipes/maple-roasted-chicken-with-maple-gravy (may not work)