Simple roast chicken & pan gravy from Big Food Big Love: Down-Home Southern Cooking Full of Heart from Seattle's Wandering Goose (page 57) by Heather L. Earnhardt

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Notes about this recipe

  • Rutabaga on January 13, 2019

    I roasted the chicken to use in the chicken pot pie recipe in this same book. Having also tried a bite before adding it to the pie filling, I can say it resulted in a succulent, delicately flavored bird, although the skin wasn't as deep golden and crispy as I prefer. It was perfect for the pie filling, and would be wonderful for chicken salad or other uses. I still made the gravy to serve with other dishes. It's very rich and thick, and was delicious served atop porchetta-style roast turkey.

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