Simple Roast Chicken with Gravy (1892)

 

Bing AI

A dish they may have served at many of the hotel restaurants in Phoenix during the 1890s.

Ingredients

1 whole chicken (3-4 lbs)

2 tbsp butter (softened)

Salt and pepper to taste

1 onion, quartered

1 carrot, cut into chunks

1 celery stalk, cut into chunks

1/2 cup water or chicken stock

For the Gravy:

1 tbsp butter

1 tbsp flour

1/2 cup drippings from the roasted chicken (or stock)

Salt and pepper to taste

Directions

Preheat your oven to 375°F. Pat the chicken dry with paper towels. Rub the softened butter all over the chicken, both inside and outside, and season generously with salt and pepper. Place the onion, carrot, and celery inside the cavity of the chicken. These add flavor but are not meant to be eaten.

Place chicken in a roasting pan, breast-side up. Pour 1/2 cup of water or chicken stock into the bottom of the pan to keep the chicken moist. Roast for about 1 1/2 to 2 hours, or until the juices run clear and the internal temperature reaches 165°F. Baste the chicken occasionally with the pan juices.

Once the chicken is done, transfer it to a serving platter and let it rest while you make the gravy. In a small saucepan, melt 1 tbsp butter. Add 1 tbsp flour and whisk together to form a roux. Gradually whisk in 1/2 cup of the drippings from the roasting pan, cooking until the gravy thickens. Season with salt and pepper to taste.

Carve the chicken and serve with the homemade gravy. You can accompany it with simple vegetables like boiled potatoes or peas.