Fool-proof Roast Chicken with Pan Sauce

© Katherine Stetson

There are more wacky ways to roast a chicken than I care to count and most of them contribute nothing special to the end result.  The best roast chicken comes from the least amount of fussing, trussing and mussing.

For four servings:

  • 1 6-8 pound chicken, giblets removed
  • sea salt
  • freshly ground pepper

Pan Sauce:

  • chicken drippings
  • 1 shallot, finely chopped
  • ½ cup warm water
  • ½ cup white wine
  • 1 tablespoon unsalted butter
  • sea salt
  • freshly ground pepper

Preheat oven to 450 degrees.

Rinse chicken inside and out and place breast side up on a rack in a roasting pan.  Blot chicken dry with paper towels.  Season with sea salt and freshly ground pepper.  Roast for 20 minutes.  Reduce heat to 350 degrees an continue to cook until an instant read meat thermometer registers 165 degrees in the meatiest part of the thigh.

Remove chicken to a carving board and tent loosely with tin foil.  Allow to rest for 15 minutes.

Make the pan sauce: place roasting pan on the stove over medium heat.  If preferred, remove some of the fat from the roasting pan.  Add the shallot and sauté briefly.  Add the wine and use a wire whisk to pick up any browned bits from the pan.  Whisk in the water and bring to a boil, whisking continuously until a smooth and slightly reduced sauce is achieved.  Swirl in the butter until melted.  Season to taste with sea salt and pepper and pour into a small saucepan to hold or directly into a warm gravy boat.

Slice or section the chicken and serve with the pan sauce.

Copyright © Katherine Stetson, all rights reserved.