• 2 cups peeled or diced carrots (3 or 4 large carrots)
  • 2 cups diced celery (about 8 celery ribs)
  • 2 cups diced Vidalia onion (about 2 onions)
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh rosemary
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • 1 (3-pound) chicken

Savory Pan Gravy

  • Backbone from the roasted chicken
  • Vegetable mix and giblets from the roasting pan
  • 2 cups plus 2 tablespoons water
  • 2 tablespoons cornstarch

Chicken with Savory Pan Gravy

This savory, herb-i-licious chicken is what we call honest food: straightforward, authentic, genuine love from the kitchen. It’s the kind of food your mom and your grandmom used to make before everything had to be encrusted or encased or enveloped in some elaborate way. It may be unpretentious in it’s presentation, but it’s delicious enough for any occasion!



Makes 4 Servings

Preheat oven to 350°F. To make the stuffing, combine all the ingredients in a large bowl.

Remove the giblets from the chicken and set aside. Stuff the cavity of the chicken with the vegetable and herb mixture until the cavity is packed full. In a large roasting pan, put the giblets in the bottom and add any leftover vegetable mix. Place the chicken on top of the giblets and vegetables. Rub the chicken with leftover oil from the bowl and roast for about 1 hour and 40 minutes, or until the juiced run clear. Let the chicken rest while you make the gravy, keeping the chicken warm by tenting with aluminum foil.

To make the gravy, stand the roasted chicken upright and with a sharp knife, cut down each side of the backbone to remove the bone. In a saucepan, combine the backbone, vegetable mix, and giblets, and 2 cups of the water. Bring to a boil and immediately decrease the heat to medium. Simmer, skimming of the oil from the top of the stock, for about 20 minutes, or until the liquid is reduced by one-fourth. Mix the cornstarch with the remaining 2 tablespoons water. Increase the heat to a high and bring the stock to a boil, stirring in the cornstarch mixture, and cook for about 2 minutes, or until thickened. With a sieve, strain and discard the solids and pour the gravy into a serving bowl. Serve warm over the roasted chicken.