ROASTED CHICKEN (BAKED CHICKEN), MASHED POTATOES & GRAVY

BAKED CHICKEN (ROASTED)

Clean a whole fresh roasting or fryer hen in fresh cold water. Run water into the chicken’s cavity and clean out pockets in crevices. Drain water out of it and pat dry.

Roasting hens are usually larger and take longer to cook.

Whole Fryers take about an hour and a half to roast. I most often use whole fryers.

Preheat oven to 375.

Rub a couple tablespoons of olive or vegetable oil over skin of chicken.

Sprinkle liberally with salt and pepper. You want all the skin to be well covered.

Place chicken breast side up in a pan or casserole dish.

Bake uncovered for an hour and a half to two hours, depending on the size of your chicken. Whole fryers will be done in a shorter time. Large roasting chickens may take up to 2 hours or more. Lift a wing or leg to see if it will easily separate from the body, which is a sign it is ready. Skin should be crisp and golden.

 

A good sized russet potato should take the same amount of time as a small fryer hen, which makes baked potatoes a good side choice for dinner. Mashed potatoes with gravy are also our favorite, with some boiled corn.

 

MASHED POTATOES

Peel russet potatoes, at least one per person, less if the spuds are large and more if they’re small. Slice peeled spud in half so you have two long pieces. Cut into 1/4” pieces. Add to salted water, enough water to cover the potatoes by an inch. Use a couple tablespoons of salt in the water.

Bring to a boil and cook until potatoes are tender. (You will not want crunchy mashed potatoes). 

Drain off water.

Mash spuds with a potato masher. Add ½ -1 cube butter and a little milk to get a nice smooth consistency. Add your milk gradually so you don’t get runny potatoes. Add salt to taste, Whip vigorously with a hefty spoon.

 

GRAVY

Remove chicken from roasting pan. Add a cup of hot water to roasting pan and scrape to get all drippings from the pan. Pour this into a saucepan. Add chicken broth or water with bouillon to taste. Once you have the broth to the flavor you like, bring to a boil.

Mix a rue of cold water and flour in a separate bowl. It should form a thin paste. Slowly pour the rue into the boiling broth, stirring constantly. Bring back to a simmering boil, stirring to keep the bottom from scorching. Taste and adjust seasonings. Add more rue if gravy is too thin, and more broth if it’s too thick. Serve gravy hot.

I've probably cooked this meal more than any other, except for chicken noodle soup. It's the ultimate comfort food. More often than not I bake 3 chickens, two for our family and one to take to someone who needs help or comfort. There's always someone who needs comfort.

I also pretty much always boil the bones and leftover gravy for soup the next day.