I Got a Chicken: NUGGET!

For those of you that get that, I'm sorry.  For those that don't - you obviously have a better social life than I do on Sunday evenings post-football.  Or you like to keep your dinner down.

Last night I did have a chicken, however I didn't name him because that would be weird.  I only name live animals - and usually not ones I intend to eat.  Luckily, I managed to make the most delicious chicken ever and it will last me through the week for reruns...of both chicken and Honey Boo Boo.

In a side note: this really happened to me once.  It is not photo shopped.

So last night, I actually got home from work early and had a beautiful organic 4-and a half-pound chicken in the fridge.  Match made in heaven.  I don't remember where I heard this, it was a long time ago, but I have always used a very basic method to roast my chicken.  You take your chicken, remove the giblets (duh) and then wash and dry the chicken VERY THOROUGHLY inside and out.  I usually let me chicken dry a few minutes after patting dry just to get rid of any extra moisture.  Then I plop him in a roaster - breast side UP, salt and pepper all over and inside and rub the seasonings in.  Throw (or place gently if you have no sense of adventure) the chicken in a preheated 450 degree oven for 25 minutes.  Remove chicken, use two clean dish towels to flip him (breast side down) and put him in the oven for 25 more minutes.  After this, flip him back over, breasts out, and put him back in (weird chicken man-boobs up) until he is finished cooking.  He will be finished cooking after about an hour and fifteen minutes, or when a thermometer stuck in his shapely thigh reads 165 degrees.  Let your chicken sit on a cutting board for 10-15 minutes to cool off before carving.

If you have a larger/smaller chicken, adjust your weird chicken fantasies and timings accordingly.  Once you make your chicken this way, you will realize why I have strange images of the lovely chicken my bird will become.  The chicken is tender and moist on the inside, even the breast (due to flipping), and has a crunchy delicate skin that is to die for.

While your chicken is cooking - take your giblets, (all except the LIVER which you should definitely put in a bowl, covered, in the fridge temporarily....or bring it to my house...) and put into a small saucepan with 1-2 celery stalks, 1 carrot, and 1 whole onion.  If your veggies don't fit - just break them roughly, no need to chop.  You don't even need to peel the onion.  Cover the giblet/veggie mix with water, cover the pot, and bring to a boil.  Once your water is boiling, turn down to a simmer and let simmer for an hour. When you pull your chicken out of the oven, turn off the stove and strain your (now) broth into a large bowl or measuring cup.  Push on the veggies and giblets to extract all the extra juice and flavor.  Set this aside for GRAVY!

Back to the roaster...put your roaster (rack removed, if you used one) with all the yummy drippings over two burners over medium high heat.  Scrape the bits from the bottom to loosen, chop your saved liver (THIS IS A MUST PEOPLE - I DON'T CARE IF YOU DON'T LIKE LIVER - BE A MAN) and throw it into the roasting pan.  Stir continuously to allow the liver to brown.  Once liver is browned, pour approximately 2-2.5 cups of your homemade chicken broth in with the liver.  Then choose your own adventure to thicken your gravy.

To thicken gravy:

1. Gluten/dairy free:  Add almond flour in 1/4 cup increments and stir for 1-2 minutes after each addition until gravy begins to thicken.  I used about 3/4 of a cup total.
2. Gluten free:  Mix equal parts cornstarch and milk in a leak-proof tupperware and pour in about 1/4 cup at a time, stirring 1-2 minutes after each addition until gravy begins to thicken.

Now just carve your chicken, and serve with a side of veggies and gravy. I chose to pan-fry some brussel sprouts and make sweet potato fries because that's what I had - let your creative mind wander.

That...and some wine.  Also, I then gave my kittens some of the giblets used for the broth with a little gravy.  My cat is so lazy she ate them lying down.  I refuse to believe this is a reflection on my pet parenting style.

As a side note, I had some extra broth and no good containers to save it in that would not leak, so my genius self decided to store the extra in a water bottle! I'm just that brilliant.  You may concur.

Also - since I know she is going to say it anyway - the broth/gravy method here is my mother's, which I got from the cookbook my mother gave to me when I moved out with all of the recipes I grew up with.  I just beat her to the punch on the posting.  You'll probably see it again around Thanksgiving.