Roast Chicken with Gluten-Free Gravy

Ingredients

• 1 3-4 lb Whole Chicken
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 4 cloves Garlic
• 2 tablespoons Olive Oil
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Rosemary
• 3 cups Chicken Broth
• 2 tablespoons Tapioca Starch
• 1/4 cup Water
• to taste Salt
• to taste Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Rinse the 1 whole chicken (about 1360-1810 g) inside and out under cold running water, then pat it completely dry with paper towels. Roughly chop the 1 large onion, 2 medium carrots, and 2 stalks celery into 2.54 cm pieces, and smash the 4 cloves garlic.
2. 2Place the chopped 1 large onion, 2 medium carrots, 2 stalks celery, and 4 smashed cloves garlic in the bottom of a roasting pan. Place the dried 1 whole chicken directly on top of these vegetables. Rub the entire surface of the chicken with the 2 tablespoons olive oil, then season generously with the 1 teaspoon dried thyme, 1 teaspoon dried rosemary, salt to taste, and black pepper to taste.
3. 3Carefully place the roasting pan with the chicken into the preheated oven. Roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 74°C. The chicken skin should appear golden brown and crispy.
4. 4Carefully remove the roasting pan from the oven. Transfer the roasted chicken to a cutting board or platter and let it rest for 10-15 minutes; this allows the juices to redistribute, making the chicken more tender. While the chicken is resting, carefully skim off and discard any excess fat from the roasting pan, leaving the pan drippings and roasted vegetables in the pan.
5. 5Place the roasting pan directly on the stovetop over medium heat. Pour in the 3 cups chicken broth and bring the mixture to a gentle simmer, using a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan.
6. 6In a small bowl, whisk together the 2 tablespoons tapioca starch and 1/4 cup water until a smooth, lump-free slurry forms. Gradually whisk this tapioca starch mixture into the simmering broth in the roasting pan. Continue to cook, whisking constantly, for 2-3 minutes, or until the gravy has thickened to your desired consistency; taste and season with additional salt to taste and black pepper to taste, if needed.
7. 7Carve the rested chicken into desired pieces. Serve the carved chicken immediately with the warm gluten-free gravy. This dish pairs well with roasted root vegetables or steamed green beans.

Substitutions

Related Guides