1 whole chicken
1 garlic head finely diced
1 T salt
1 t pepper
1/4 cup extra virgin olive oil
1 T parsley
1 t thyme
1 large onion roughly chopped
2 carrots roughly chopped
2 celery stalks roughly choppedGravy-
4-5 T Chicken drippings (fat and broth)
2 T flour
1 cup white wine
1 cup water
Salt and pepper to taste
1/2 cup unsweetened soy milk
Water if needed.Preheat over to 375 degrees.
Finely dice the garlic. In a small bowl, add the garlic, salt, pepper, parsley, thyme and olive oil to create a sort of chunky paste.
Prepare chicken for roasting. Clean the carcass inside and out and remove the organs. With a boning knife, remove the spine. The reason we do this is because we want the chicken to lay flat in its pan. Think about it, when you go to the beach to get a tan, do you lay flat on your beach towel? Or are you curled up in a ball? You lay flat for an even tan, right? The same thing with roasting. Gone are the days when you cover and tie up the legs of your roast. This steams the chicken, not roast it. So remove that spine and spread that chicken out.
Once chicken is prepared; chop onions, carrots and celery and create a bed for your chicken. This way the chicken with lay on a little shelf so it’s drippings can actually drip; mixed with those veggies and you have the makings of a delicious gravy.
Take your garlic paste and stuff it under the chicken skin so it touches the meat. Again, this isn’t your traditional roast, but again, think about it. Your skin is your shell, it helps protect us. Well here, we want the meat to be infused with flavor, not just the skin. You’ll still have that crunchy skin, but you’ll also have amazing meat. So fill it up.
Roast the chicken in a preheated 375 degree oven for 1 – 1.5 hours depending on your chicken and oven. Just make sure its internal temperature is 180 degrees.
When the chicken reaches 180 degrees, remove from the pan and let it rest.
Place the pan with all those yummy drippings and veggies on the burners. Add the wine and 1 cup of water to the pan and deglaze the pan with a spoon. That means, rub off all the burned parts using the liquid and “clean” the pan.
Once the liquor is burned off, strain all the drippings and discard. Take the liquid and put it in a clear container, like a large measuring cup. Watch the fat separate from the broth.
Ladle the fat into a small pot. (Remember, this is a dairy free recipe, so no butter, but we need some fat to create a roux.)
Add the flour to create a roux. A blonde roux needs to cook for about 1 minute before you add the broth, slowly.
Mix well so that the gravy doesn’t become lumpy.
Once the roux and the broth are married to one another, stir in the soy milk. If the gravy is too thick, just add a little water.
Serve chicken and gravy with any of your favorite sides; salad, broccoli, mashed potatoes etc. ENJOY!!