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Simple Roast Chicken, Gravy and Stock

April 22, 2010

This is the simple “do nothing” roast chicken.  I like to work in the garden from about 5pm to 7pm at this time of year, but then I am too tired to cook, so I have come up with a few ideas that will cook on their own (well, not the gravy, but the stock will as well).  I roast a chicken usually once a week, not because I love it but because I really need to have homemade chicken stock.  It is so simple and makes such a difference in every recipe through the week.  You probably think why do a post on such a simple thing to make, but I think it’s important to remember the simple things about cooking that make big differences in your everyday meals.  I also always go ahead and make chicken gravy at that time whether I need it that night or not, as I probably want it for another recipe with some of the leftover chicken.  There are numerous ways to start the stock which is completely up to you.  I prefer roasting a whole chicken as then I have at least two meals from the roasted chicken and can still be able to make a lot of stock.  Some I keep in the refrigerator to use in the next few days and then I freeze the rest in plastic containers of different sizes.  With these three basic things there can be hundreds of recipes you will be making.

For the Chicken


  • 1 4-6lb. Chicken
  • Salt and Pepper
  • 2 T. Butter


  1. Preheat oven to 350 degrees*
  2. Wash and dry chicken thoroughly
  3. Rub butter on skin of chicken
  4. Salt and pepper as desired
  5. Cook for approximately 1 hour and 30 minutes (baste with the juices once or twice)

*  While chicken is roasting fill a small pot with the neck, liver and heart.  Bring to a boil, reduce to simmer and heat until ready to make your gravy.  (Add cut up pieces of the chicken liver, neck, etc. (Giblet Gravy) to the gravy if you want.)

For the Gravy

Ingredients and Preparation

  • Juices from the roasted chicken
  • Simmered water from the neck, liver and heart
  • Small amount of white wine
  • 1-2 T. Wondra (or regular flour)
  • Salt and Freshly Ground Pepper

Over medium heat add small amounts of the liquids while stirring and scraping the bottom of the pan (the small pieces of skin and chicken are the best parts of your gravy).  Add the giblets at this time.  Add Wondra or flour as needed and additional liquids, stirring continuously until the gravy begins to bubble, lower the heat and adjust the seasonings as needed.  I try to make quite a lot of gravy as it can be refrigerated or frozen in a covered container.

For the Stock


  • Bones and Skin from a Roasted Chicken
  • 1 Onion
  • 2 Stalks of Celery
  • 2 Carrots
  • Fresh Herbs
  • 1 Clove of Garlic
  • Salt and Freshly Ground Pepper


  1. Put all the ingredients in a large pot and cover with water
  2. Bring to a boil, reduce heat, cover and let simmer approximately 3 hours
  3. Skim excess fat from the pot as necessary
  4. Cook, strain 2-3 times

 5.  Save in containers (1 for the refrigerator, the rest of various sizes in the freezer)

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