Some of my favorite recipes are the classics. Whether it's a simply roasted chicken or a sweet potato pie, traditional recipes always have a special place in my heart and on my dinner table.
Technique tip: Even if you don't feel like using the giblets in the gravy, roast them along with the chicken anyway, they add lots of flavor to the pan drippings.
- 1 (6½-pound) chicken
- 1 teaspoon poultry seasoning, divided
- 1/2 teaspoon seasoned salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 4 tablespoons (1/2 stick) butter, melted
- 1/2 cup water
1. Preheat the oven to 375 F.
2. Remove the giblets from the chicken and rinse under cold running water. Pat the giblets dry with paper towels.
3. Rinse the chicken well, inside and out, under cold running water.
4. Pat the chicken dry with paper towels, being sure to dry the body cavity, too.
5. Place the chicken on a rack in a roasting pan just large enough to hold the chicken. Place the giblets in the pan.
6. Season the inside of the chicken with 1/2 teaspoon of the poultry seasoning, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Pour the melted butter over the chicken.
7. Season the outside of the bird with the remaining 1/2 teaspoon of poultry seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper.
8. Roast, uncovered, basting with the pan juices every 15 minutes, until a meat thermometer inserted in the thickest part of the thigh reads 170 F, for about 1 hour 45 minutes.
9. Transfer the chicken to a serving platter.
10. Pour the pan juices into a glass bowl or liquid measuring cup. Skim off the fat from the surface.
11. Place the roasting pan over medium-high heat and heat until sizzling. Add the water and the skimmed drippings to the pan and scrape up the browned bits on the bottom of the pan. Bring a boil and cook for 1 minute.
12. Finely chop reserved giblets and stir into gravy and pour into a gravy boat.
13. Carve the chicken and serve with the giblet gravy.