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Roast Chicken with Gravy

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

There is nothing better than a Roasted Whole Organic Chicken with a flavorful homemade gravy, made more flavorful with our NEW Bell & Evans Organic Chicken Bone Broth. This recipe comes straight the Bell & Evans Kitchen, Executive Chef Paul Greenblatt.

Read his blog with 6 Different Ways to Use Bone Broth


for the Chicken

  • 1 Bell & Evans Whole Organic Chicken
  • 2 cups Diced carrots (appx. 1” rounds)
  • 2 cups Sliced celery (appx. 1” rounds)
  • 2 cups Diced onion (appx. 1” rounds)
  • 4 Fresh Thyme sprigs
  • 3/4 TB Kosher salt
  • 1/2 tsp Black pepper
  • 1 TB Vegetable oil
  • 1 1/2 TB Butter (room temperature)

For the Sauce/Gravy

  • Chicken needed- raw neck , cooked wing tips and back of your carved bird (chop neck and back into pieces)
  • 24 oz Bell & Evans Organic Chicken Bone Broth
  • ½ cup Water (for deglazing the roasting pan)
  • 1 TB Whole butter
  • 2 ea Fresh Thyme sprigs
  • 3 ea Bay leaves
  • 1 1/2 cups Roasted mirepoix (reserved from your roasted chicken)
  • 1 1/2 cups All-purpose flour
  • 3 oz White wine
  • Salt & pepper to taste


For the Chicken

  1. Pre-heat your oven to 375°F
  2. Pick thyme from 1 sprig and to butter
  3. Use your hand to gently separate the breast skin from the whole chicken and spread most of the butter under the breast skin with a few sprigs of thyme and the rest on the outside of the chicken
  4. Season chicken liberally inside and out with salt & pepper
  5. Mix vegetables and 4 sprigs of thyme with oil and place on a roasting or jellyroll pan, put chicken in the center over the veggies
  6. Place into your preheated oven and set timer for 35 minutes
  7. Once time goes off, rotate your pan to ensure even cooking, set time for another 35 minutes
  8. Using your thermometer, temp the chicken and add time as needed to reach an internal temperature of 165°F
  9. Once chicken is done cooking, remove from the oven and transfer the chicken to a platter or cutting board. Let it rest for 15-20 minutes before cutting
  10. Reserve veggies and roasting pan for your sauce and as a side (it is fine if they have dark edges that is fine or heavy caramelization)

For the Sauce

  1. Ahead of time- Deglaze roasting pan used for chicken with water. Use a scraper or spatula to get all the bits on the pan. They are known as the “fond” or base for your sauce. Reserve all of that liquid and bits of mirepoix in a separate bowl
  2. Preheat a medium sauce pot over medium heat, add butter, chicken neck pieces, wing tips and back
  3. Sauté over medium heat until all pieces are caramelized, turning as needed for even color
  4. Add thyme and bay leaves, sauté for 1 minute and add roasted mirepoix and mix well
  5. Add flour and mix well to incorporate into the mirepoix and bones, cook for 1 minute
  6. Add white wine and reduce slightly, add B&E OG chicken bone broth and reserved deglazing liquid from roasting pan
  7. Add white wine and reduce slightly, add B&E OG chicken bone broth and reserved deglazing liquid from roasting pan
  8. Lightly simmer all ingredients for about 20 minutes and season with salt and pepper to taste, pass sauce through a fine mesh strainer or chinoise into a gravy boat or clean, 2 quart sauce pot
  9. This sauce is amazing over your roasted chicken but you can also use a splash on your veggies or dip fries in

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