Sunday Roasted Chicken w/ Giblet Gravy
Courtesy Cooking Light

To save time, we made the broth for the gravy by simmering canned chicken broth with vegetables, the giblets, and the neck. Make this while the chicken roasts.

Ingredients:

• 1 6lb roasting chicken
• 2 16oz cans fat free, less sodium chicken broth, divided
• 1 carrot cut into 2 inch pieces
• 1 celery stalk cut into 2 inch pieces
• 1 onion quartered
• 2 large cloves garlic, unpeeled and halved
• 2 bay leaves
• 1 tsp kosher salt
• 1 tbsp dried thyme
• 1 tbsp dried rubbed sage
• 1/4 cup all purpose flour
• 1/4 tsp black pepper

Directions:

1. Remove giblets and neck from chicken, discarding liver. Cut off wing tips and combine with giblets, neck, 3 cups of broth, carrot, celery, onion, garlic and bay leaves in a saucepan. Bring to a boil, partially cover, reduce heat and simmer 45 minutes. Strain broth mixture through a sieve into a bowl, reserving broth and giblets. Mince giblets, add to strained broth, and set aside. Discard remaining solids.
2. Preheat oven to 375 degrees.
3. Rinse chicken with cold water; pat dry. Trim excess fat, Starting at neck city, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine salt, thyme, and sage in a small bowl. Rub thyme mixture under loosened skin and over breast and drumsticks. Gently press skin to secure. Tie legs with string.
4. Place chicken breast side up, on rack of broiler pan or roasting pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 375 degrees for 1 hour and 30 minutes or until thermometer registers 180 degrees and juices run clear. Cover chicken loosely with foil, and let stand 10 minutes for chicken to reabsorb juices. Discard skin. Remove rack from pan. Ad 1/2 cup broth to drippings in pan (you will have about 3/4 cup drippings), scraping pan to loosen browned bits. Pour drippings into a zip-top plastic bag. Snip off a corner of bag and drain liquid into saucepan. Stop before fat layer reaches opening. Discard fat.
5. Add reserved giblet mixture to broth mixture in saucepan.
6. Combine remaining 1/2 cup broth and flour in a bowl. Add flour mixture to saucepan, bring to a boil. Reduce heat, and cook 10 minutes stirring constantly. Stir in pepper. Serve with chicken. Yield 10 servings.