Roast Chicken

This chicken is baked on a griddle with handles which are oven proof. The gravy is then made in the same pan. Once the chicken is placed on a white platter; gravy may be poured over the entire chicken. Celery leaves make an interesting garnish. Risotto may be made during the last 30 minutes of roasting.

Roast Chicken

    1 chicken, whole or cut into pieces
    Freshly ground Tellicherry peppercorns
    Seasoning salt
    Sweet paprika
    Poultry seasoning
    Greek extra virgin olive oil

Pan Gravy

    Pan drippings with most of the oil drained off
    2 tablespoons butter
    3 tablespoons all-purpose flour
    2 cups water
    1 tablespoon chicken base
    ½ cup fat-free milk


1.  Preheat the oven to 450°.

2.  Roast chicken: Rinse chicken in cold water and remember to
     remove the bag left in the cavity when using a whole chicken.     
     Rub the skin with salt, then rinse well in and out.

3.  Place breast side up on an oven-proof 13-inch nonstick
     griddle. Use butcher's twine to truss the chicken.

4.  Sprinkle with pepper, seasoning salt, paprika and poultry       
     seasoning. Drizzle with oil.

5.  Place in oven, then reduce heat to 350°. Bake 1 ¼ hours or
     until a meat thermometer reads 185°. Baste often.

6.  Transfer chicken to a serving dish. Drain off oil, keeping all
     the tasty bits, even if they look burnt.

7.  Gravy: Place the griddle over medium heat, whisk in butter
     and then flour. Whisk in water chicken base and milk until
     thickened. Strain into a heat-proof container with a handle.

8.  Pour strained gravy over chicken; garnish with celery leaves.
 
     Hint: Serve with Risotto with Red Bell Peppers and Truffle
     Oil and Glazed Anise Carrots.

     Variation: To make a roast garlic/lemon chicken, you can
     use this seasoning on one chicken or about 12 chicken legs.
     Blend 2 crushed garlic cloves, 1 teaspoon Fleur de Sel,
     ¼ cup lemon juice, 1 teaspoon crushed rosemary, 1
     teaspoon paprika, ¾ teaspoon ground cumin, 2 tablespoons
     butter or olive oil. Brush on chicken and bake at 350° until
     the internal temperature is 185°. Baste with pan juices on a
     regular basis for the best flavor.

     Makes 4 to 6 servings