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Categories:Viewed: 4 - Published at: 8 years ago
Ingredients
- 1 chicken, 3.5 to 5 pounds
- 1 onion, peeled
- 2 sprigs rosemary
- salt
- pepper
- 1 tablespoon flour
- 1 cup chicken stock
Method
- 1. Put cast iron skillet in oven. Preheat oven to 450 degrees.
- 2. wash chicken inside and out. Dry with paper towels
- 3. crush 1 sprig rosemary in hand. Rub over chicken skin. Salt and pepper skin.
- 4. stuff cavity with onion and 1 sprig rosemary
- 5. put chicken in skillet. Roast at 450 degrees for 15 minutes.
- 6. turn oven down to 375 degrees. Roast until thermometer in thigh reads 170 (about 1 hour)
- 7. remove pan and pour juice from interior into skillet. Place chicken on carving board.
- 8. put skillet on stovetop (remember: handle is hot!). Set flame at medium high.
- 9. Add flour. Cook for about 3 minutes.
- 10. Add chicken stock gradually, whisking thoroughly to break up any lumps until you have a nice gravy.
- 6. carve and serve.
