Sunday Roasted Chicken with Giblet Gravy

Sunday Roasted Chicken with Giblet Gravy
Photo by Becky Luigart-Stayner


  • 2 large garlic cloves, unpeeled and halved
  • 1 teaspoon kosher salt
  • 1 carrot, cut into 2-inch pieces
  • ¼ cup all-purpose flour
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rubbed sage
  • 1 (6-pound) roasting chicken
  • + 5 more ingredients
    • ¼ teaspoon black pepper
    • 2 (16-ounce) cans fat-free, less-sodium chicken broth, divided
    • 1 onion, quartered
    • 2 bay leaves
    • 1 celery stalk, cut into 2-inch pieces

Remove the giblets and neck from chicken, discarding the liver. Cut off the wing tips, and combine with giblets, neck, 3 cups broth, carrot, celery, onion, garlic, and bay leaves in a saucepan. Bring to a boil; partially cover, reduce heat, and simmer for 45 minutes. Strain broth mixture through ...

View full recipe at My Recipes


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