Roast Chicken with Brown Gravy Recipe: A Comforting Classic

Name: Roast Chicken with Brown Gravy Recipe: A Comforting Classic
Ingredients: Chicken, cleaned, dressed 2 pcs (3000 g); MAGGI® Magic Sarap tbsp (16 g); Thyme 1 tsp (1 g); Butter, softened 1/2 cup (112.5 g); Red onion, peeled 2 pcs (80 g); Garlic cloves, crushed 12 pcs (60 g); Lemon, halves, used and squeezed 2 pcs; White onion, halved 2 pcs (120 g); Carrots, large cubes 2 pcs (80 g); Celery, large slices 2 stalks (80 g); White wine (for deglazing) 1/2 cup (125 ml); Butter 1/4 cup (56.25 g); Flour 1/3 cup (40 g); Drippings 1/2 cup (125 ml); MAGGI® Chicken Stock, prepared (1 tbsp MAGGI® Chicken Stock dissolved in 2 1/2 cups water) 2 1/2 cups; Butter, cold 2 tbsp (28.125 g)

Brand
Number of servings

8

Roast Chicken is a beloved classic in many cuisines around the world. It combines the savory,
succulent flavors of perfectly roasted chicken stuffed with aromatics and lemon, paired with a rich,
flavorful gravy, making it a comforting meal that is both satisfying and delicious. The gravy, made
from the drippings of the roasted chicken, adds depth and richness, enhancing the overall flavor of
the dish.

Ingredients

Chicken, cleaned, dressed 2 pcs (3000 g)

Dry Rub:

Black pepper
MAGGI® Magic Sarap tbsp (16 g)
Thyme 1 tsp (1 g)
Butter, softened 1/2 cup (112.5 g)
Red onion, peeled 2 pcs (80 g)
Garlic cloves, crushed 12 pcs (60 g)
Lemon, halves, used and squeezed 2 pcs
White onion, halved 2 pcs (120 g)
Carrots, large cubes 2 pcs (80 g)
Celery, large slices 2 stalks (80 g)
White wine (for deglazing) 1/2 cup (125 ml)

Gravy:

Butter 1/4 cup (56.25 g)
Flour 1/3 cup (40 g)
Drippings 1/2 cup (125 ml)
MAGGI® Chicken Stock, prepared (1 tbsp MAGGI® Chicken Stock dissolved in 2 1/2 cups water) 2 1/2 cups
Salt and pepper to taste
Butter, cold 2 tbsp (28.125 g)

Preparation

1

Prepare the Dry Rub. Combine the salt, black pepper, MAGGI® Magic Sarap and thyme. Rub on all sides of the chicken including cavity.
2

Rub chicken with butter on all sides including cavity. Stuff chicken cavity with peeled red onions, garlic cloves and squeezed lemon halves.
3

Scatter white onions, carrots, and celery on hotel pan. Season with salt and pepper.
4

Lay chicken on top of vegetables and roast covered in foil for 45 minutes to 1 hour or until juices from the cavity run clear.
5

Remove chicken from oven. Transfer onto another tray and broil to brown all sides.
6

Meantime, place the hotel pan with vegetables onto a stove and deglaze with white wine. Strain drippings and reserve for gravy.
7

Prepare the Gravy. Make a brown roux by combining butter and flour in a saucepan. Cook over low heat while mixing continuously until brown without burning. Pour over the reserved drippings while whisking to prevent lumps. Add prepared chicken stock. Continue to whisk until thick. Adjust seasoning with salt and pepper. When thick enough, turn off heat. Add cold butter and stir until butter is completely melted. Serve as sauce to the roast chicken and mashed potato.

GOOD TO KNOW: To broil is to use the heat from the top of the oven to brown a roasted meat.

TIPS FOR A PERFECT ROAST CHICKEN:

Brining: For extra juiciness, consider brining the chicken in a saltwater solution for a few hours before roasting. This helps to enhance the flavor and moisture content of the meat.
Using a Meat Thermometer: To ensure perfect doneness, use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone; it should read 75°C (165°F) when fully cooked.

Related Products

MAGGI® Professional MAGIC SARAP® 800g