Tucking fresh herbs and garlic between the skin and the breast infuses the meat with flavor.
We use thyme here, but you’re free to also use fresh rosemary or parsley.
If you have a rack, place the chicken on it to allow the hot air to circulate.
Photo: Carson Downing
Coat a small roasting pan or a 12-inch ovenproof skillet with cooking spray.
oil, chopped thyme, garlic, salt, and pepper in a small bowl; set aside.
Place chicken on a large plate or plastic cutting board.
Remove the neck, giblets, and liver from the cavity.
(Reserve the liver for another use.)
Pat the neck and giblets dry and place in the prepared pan.
Top with thyme sprigs.
Pat the chicken cavity and surface thoroughly dry with paper towels.
Gently spread the thyme mixture under the skin of the breast.
Rub or brush the remaining 1 Tbsp.
oil over the entire chicken.
Tuck the wing tips under the back and tie the legs together with butcher’s twine.
Rest the chicken, breast-side up, on the neck and giblets in the prepared pan.
Cover the chicken loosely with foil and let rest for about 15 minutes.
Return the neck and giblets to the pan.
Place the pan over medium-high heat and pour in cider.
Bring to a simmer, stirring to scrape up any browned bits.
Simmer vigorously for 1 minute.
Add broth and return to a simmer.
Simmer vigorously for 5 minutes.
Discard the neck and giblets.
Pass the sauce through a fine strainer into a small saucepan.
Skim and discard fat from the chilled drippings (see Tip).
Add the dripping juices to the sauce and bring to a simmer.
Combine cornstarch and water and add to the pan; cook, whisking constantly, until slightly thickened.
Add mustard and whisk to blend.
Remove the twine and carve the chicken, discarding the skin.
Serve with the gravy.
Tips:
you’ve got the option to use a 5- to 7-lb.
roasting chicken if you prefer: In Step 2, mix together 2 Tbsp.
olive oil, 14 cup chopped fresh thyme, 2 cloves garlic, and 12 tsp.
Rub this mixture under the skin in Step 4.
In Step 5, roast the chicken for 2 to 214 hours.
The drippings are a mixture of fat and flavorful liquid.
Refrigerate leftover gravy for up to 3 days or freeze for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
