you will need:
5 lb chicken, defrosted
giblets (the bag from inside the chicken)
butter
salt
pepper
paprika
1 medium onion
2 celery stalks
1/2 cup water
2 tablespoons cornstarch
1 (10oz) can chicken broth (optional)
3 tablespoons cornstarch (optional)
preparation:
preheat over to 350 degrees
remove giblet bag from chicken and set aside
rinse chicken under cold water inside and out, drain well
pat chicken dry with paper towels and place in roasting pan
spread softened butter on all exposed skin of chicken
dust with paprika and salt
rub butter and spice mixture into skin of chicken
cover and place chicken in oven
once chicken is in oven, make the giblet gravy stock:
remove giblets and neck from bag (discard liver/heart)
rinse giblets and neck in cold water and place in medium sauce pan
cut up onion and celery into large chunks and place in sauce pan with giblets
cover ingredients with cold water
add pepper to taste
bring to a boil, then cover and simmer for 1/2 hour
strain the stock and add to the bottom of roasting pan with the chicken
cook:
roast chicken for a total of an hour and fifty minutes or until done
(roasting time above includes time chicken was roasting while making stock!)
during the last 15 minutes of roasting, remove cover to brown skin (optional)
when chicken is cooked, removed from roasting pan to a cutting board
cover chicken with foil to let it rest while you make the gravy:
place roasting pan on burner set to medium high and bring stock to a boil
scrape pan with a wooden spoon to loosen any cooked on bits
mix 2 tablespoons cornstarch in 1/2 cup water, making sure there are no lumps**
add to boiling stock
stir constantly until mixture returns to a boil
reduce heat to medium low and simmer for 5 minutes, stirring occasionally, until thickened
taste and adjust seasonings as needed (more salt? more pepper?)
OPTIONAL:
**want more gravy? instead of 2 tablespoons cornstarch and cold water:
reserve 1 cup out of can of chicken broth, add the rest to stock and bring to a boil
mix 5 tablespoons of cornstarch in 1 cup reserved broth, add to boiling broth mixture
follow rest of directions as stated above
serve:
slice chicken and serve with gravy, smashed taters, and a yummy vegetable