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Pan-Roasted Chicken & Gravy

September/October 2007

Your rating: None Average: 3.8 (67 votes)

A cast-iron skillet is the perfect vessel for a simple roast chicken. Almost every side dish, be it vegetables, legumes, pasta or rice, goes well with it.



READER'S COMMENT:
"This looks like a picture from a magazine when it comes out of the oven, and it tastes just as good! Just be sure to truss the chicken; if you don't the chicken will flop around annoyingly while you try to brown it. That said, this...
Pan-Roasted Chicken & Gravy

19 Reviews for Pan-Roasted Chicken & Gravy

09/28/2009
Anonymous

This is definately a made again recipe. Next time I will try the same technique on leg quarters.

Amy, Alhambra, CA

Comments
09/28/2009
Anonymous

I also added season salt to the outside of the bird.... This was really good. My chicken fell off the bone (I did lower the temperature to 350 and cooked it for 1 1/2 hour) But my husband enjoyed it.

Tina, Laurel, MD

Comments
09/28/2009
Anonymous

The gravy was excellent!! The best we have ever eaten. The chicken is so moist and tender, very pretty brown color. The recipe is sort of intimidating at first until you actually start the process. This is an easy recipe to follow with excellent results. Recipe will be placed in the recipe box of family favorites! Excellent!!

Kathy of Dublin, GA, Dublin, GA

Comments
09/28/2009
Anonymous

Yummy! You can really taste the garlic and so easy to make! Will definitely make again!

Joanna, San Diego, CA

Comments
09/28/2009
Anonymous

Yum! This is awesome with a free range chicken. I throw some potatoes, carrots and onions in the pan with the chicken and forget about the gravy. Leftovers are great and the carcass makes a delicious stock.

Jeanie, Londonderry, VT

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