Shelly's Recipe

BAKED CHICKEN AND GRAVY

Category: Chicken

3 1/2 lbs whole chicken, washed and patted dry
1 clove garlic, minced or 1/4 tsp garlic powder
3/4 tsp salt
1/4 tsp white pepper
2 tsp paprika
1/4 cup vegetable oil or melted butter
2 tbsp cornstarch dissolved in 2 tbsp water
1/2 tsp salt
2 cups chicken stock

Preheat oven to 375. Split chicken down middle lengthwise. Trim away any visible fat and discard. Cut each chicken half into pieces or quarters, wash and pat dry. Sprinkle with seasonings and place, skin side up, in a 13x9 inch baking pan. Pour oil over chicken and loosely cover with foil. Place on lower rack in oven and bake for 45 minutes. Then remove foil from pan and place pan on top oven rack. Continue baking for 10-15 minutes longer or until chicken is browned, basting occasionally with drippings. When chicken is done, remove from oven and transfer to a platter.

Drain off all but 2 tbsp of drippings in pan. Stir together broth and salt; set aside. Heat pan with drippings to a boil and stir in cornstarch mixture, scraping up crusty bits from bottom of pan. Increase heat slightly and cook gravy for 5 minutes or until bubbling hot and thickened. Reduce heat. Return chicken to roasting pan, along with juices collected and spoon gravy over chicken. Heat for 4-5 minutes and place chicken on a serving platter. Serve gravy on the side.