The most classic holiday dinner is a roasted bird with gravy. We recommend chicken, as pastured chickens are easier to find and significantly less expensive than pastured turkeys. If you’re feeding more than four people, roast more chickens, in one large pan or in side-by-side pans. This simple recipe requires only three key things: an oven, a chicken, and a roasting pan that can go from oven to stovetop. Add a bit of flour, water, salt and pepper, and you’re ready to serve.
• 1 whole chicken (about 4 pounds)
• 4 cup water
• 4 cup flour
• Salt and freshly ground black pepper
1. Preheat oven to 375 degrees.
2. Place chicken, breast-side up, in roasting pan and roast for 1 hour and 20 minutes, or until chicken is cooked through (when juices run clear) and golden.
3. Transfer chicken from pan to a serving plate, but first tilt chicken slightly to drain juices into roasting pan. Set aside.
4. Place pan on stovetop over high heat and bring pan juices to a boil.
5. In a cup, whisk together water and flour until smooth. Add mixture to pan and stir, scraping pan bottom to release the roasted bits and flavor. Stir until thick, about
1 minute. Add salt and pepper to taste.
6. Carve chicken and serve with gravy. Serves 4.
Find more dishes for your holiday dinner: Healthy Recipes for the Holidays.
Cook’s Tip: Pastured birds have deep flavor, even if you add nothing. If you like, you can also salt the bird inside and out; cover it with fresh herbs; and stuff the cavity with an orange and onion (cut to fit).
Adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious by Maria Rodale and published by Rodale Books, 2016.