Name: Simple Roast Chicken with Pan Sauce and Stock
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 (3.5-4 lb) whole chicken; 2 tbsp olive oil; salt, to taste; black pepper, to taste; 1 tsp dried Italian seasoning; 1/2 head garlic; 1/2 bunch fresh thyme; 1 lemon, halved; 2 cups chicken stock, boiling; 2 tbsp unsalted butter, cold; 8 cups water; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 1/2 bunch fresh parsley; 1 tbsp whole black peppercorns

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Simple Roast Chicken with Pan Sauce and Stock | CookOS

Ingredients

1 (3.5-4 lb) whole chicken
2 tbsp olive oil
salt, to taste
black pepper, to taste
1 tsp dried Italian seasoningoptional
1/2 head garlicoptional
1/2 bunch fresh thymeoptional
1 lemon, halvedoptional
2 cups chicken stock, boiling
2 tbsp unsalted butter, cold
8 cups water
2 carrots, roughly choppedoptional
2 celery stalks, roughly choppedoptional
1/2 bunch fresh parsleyoptional
1 tbsp whole black peppercornsoptional

15 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Place the whole chicken on a baking sheet. Drizzle with olive oil and rub it all over the skin.
3
Season the chicken generously on all sides and inside the cavity with salt, pepper, and optional Italian seasoning.
4
Stuff the cavity with the half head of garlic, a few sprigs of fresh thyme, and half a lemon.
5
Roast in the preheated oven for 50 minutes, or until the juices run clear and the internal temperature reaches 165°F (74°C).
6
Remove the chicken from the baking sheet and let it rest before carving. Reserve the pan with all the drippings.
7
To make the pan sauce, carefully pour the boiling chicken stock into the hot baking sheet to deglaze. Use a spatula to scrape up all the browned bits from the bottom of the pan.
8
Strain the liquid into a saucepan and bring to a simmer over medium heat. Allow it to reduce slightly.
9
Add a squeeze of lemon juice from the remaining lemon half, some chopped fresh thyme, and freshly ground black pepper.
10
Remove the pan from the heat and whisk in the cold butter cubes until the sauce is smooth and emulsified. Serve over the carved chicken.
11
For the chicken stock, place the leftover chicken carcass in a large pot.
12
Add water to cover, along with carrots, celery, the remaining thyme, parsley, and whole peppercorns.
13
Bring to a simmer and cook for at least one hour. Strain and use the stock for future recipes.

Simple Roast Chicken with Pan Sauce and Stock

Ingredients

15 Ingredients

Instructions

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