Brined Roasted Chicken with Pan Gravy

JWU College of Culinary Arts

6 to 8 servings

Recipe ID

US standard
Whole chicken
1, 2½ pounds
For Brine (made 1 day earlier)
2½ cups
Salt, kosher
½ cup
Sugar, granulated
1 cup
For Roasting
Yellow onion, peeled, 2-inch mirepoix
12 ounces
Carrots, peeled, 2-inch mirepoix
6 ounces
Celery, 2-inch mirepoix
6 ounces
Thyme, fresh
3 sprigs
Olive oil
As needed
Salt, kosher
To taste
Black pepper, ground
To taste
For Pan Gravy
Fond blanc
8 cups (reduced by half)
All-purpose flour
White wine
¼ cup
  1. Gather all the ingredients and equipment.
  2. Preheat oven to 400°F.
  3. Remove chicken from brine and pat dry.
  4. Sprinkle main cavity of chicken with salt and pepper; fill with thyme sprigs.
  5. Truss chicken securely to hold shape. Brush exterior of chicken generously with olive oil. Season the exterior with just ground black pepper (no salt).
  6. Place chicken on bed of mirepoix and on top of a rack, if desired. Roast for about 15 minutes at 400°F to brown. Reduce heat to 350°F. Continue to roast the chicken and rotate as needed until the chicken registers 170°F in the thickest part of the thigh.
  7. Remove from the pan and lightly tent with foil and allow to rest for 10 minutes before carving.
  8. For the pan gravy, use the same roasting pan. Remove all, but 4 tablespoons of grease from bottom of roasting pan. Singer the rest of the grease with flour and cook, over medium heat, for a couple of minutes to make a roux.
  9. Deglaze the roasting pan with the wine and reduce until au sec (see chef's notes). Add the fond blanc. Simmer until reduced to desired viscosity, whisking occasionally.
  10. Season to taste with salt and pepper and strain; sauce may need to be dépouillaged.
  11. Cover chicken and serve with sauce.