Sunday Roasted Chicken With Giblet Gravy

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Nutritional Info
  • Amount Per Serving
  • Calories: 176.0
  • Total Fat: 3.6 g
  • Cholesterol: 81.5 mg
  • Sodium: 593.5 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 28.3 g

View full nutritional breakdown of Sunday Roasted Chicken With Giblet Gravy calories by ingredient
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    1 (6-pound) roasting chicken
    2 (16-ounce) cans fat-free, less-sodium chicken broth, divided
    1 carrot, cut into 2-inch pieces
    1 celery stalk, cut into 2-inch pieces
    1 onion, quartered
    2 large garlic cloves, unpeeled and halved
    2 bay leaves
    1 teaspoon kosher salt
    1 tablespoon dried thyme
    1 tablespoon dried rubbed sage
    1/4 cup all-purpose flour
    1/4 teaspoon black pepper


To save time, we made the broth for the gravy by simmering canned
chicken broth with vegetables and the giblets and the neck. Make this
while the chicken roasts.

1. Remove the giblets and neck from chicken, discarding the liver.
Cut off the wing tips, and combine with giblets, neck, 3 cups broth,
carrot, celery, onion, garlic, and bay leaves in a saucepan. Bring to
a boil; partially cover, reduce heat, and simmer for 45 minutes.
Strain broth mixture through a sieve into a bowl, reserving broth and
giblets. Mince giblets; set aside. Discard the remaining solids.

2. Preheat oven to 375 degrees.

3. Rinse chicken with cold water; pat dry. Trim excess fat. Starting
at the neck cavity, loosen skin from breast and drumsticks by
inserting fingers, gently pushing between skin and meat. Combine
salt, thyme, and sage in a small bowl. Rub thyme mixture under
loosened skin and over breast and drumsticks. Gently press skin to
secure. Tie legs with string.

4. Place chicken, breast side up, on the rack of a broiler pan or
roasting pan. Insert a meat thermometer into meaty part of thigh,
making sure not to touch bone. Bake at 375 degrees for 1 hour and 30
minutes or until the thermometer registers 180 degrees and juices run
clear. Cover chicken loosely with foil, and let stand 10 minutes for
chicken to reabsorb juices. Discard skin. Remove rack from pan. Add
1/2 cup broth to drippings in pan (you'll have about 3/4 cup
drippings), scraping pan to loosen browned bits. Pour drippings into
a zip-top plastic bag. Snip off a corner of bag; drain liquid into
saucepan, stopping before fat layer reaches opening. Discard fat.

5. Add the reserved giblet mixture to the broth mixture in saucepan.

6. Combine remaining 1/2 cup broth and flour in a bowl. Add flour
mixture to saucepan; bring to a boil. Reduce heat, and cook 10
minutes, stirring constantly. Stir in reserved giblets and pepper.
Serve with chicken. Yield: 10 servings (serving size: 3 ounces
chicken and 1/4 cup gravy).

Recipe Copyright Cooking Light Magazine

TAGS:  Poultry |

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Member Ratings For This Recipe

  • The chicken was delicious The gravy was just right but I needed to make more, I probably should have put in more low sodium broth after it had boiled down and I liked the tip using the ziplock bag to drain the drippings. It really worked. - 12/26/09

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