Roast Chicken with Herb Butter, Potatoes, and Pan Gravy

“If chickens were rare, it would be the most expensive meat in the world.” So said one of the real estate barons in Birmingham. No dish is more Southern than chicken, but instead of fried chicken, let’s go with roasted. Marinate overnight, then roast with the vegetables, and make a gravy with the pan juices–called “drippings”in the South.

Ingredients

For the Saumure (That just means marinade, but everything sounds better in French)

Two quarts Water

Two Tablespoons Sea Salt

Spices-Cloves and Allspice

Herbs-Thyme and Bay Leaves

Boil this, let it cool, and give the bird an overnight bath in the fridge.

For the Herb Butter

Softened Organic Butter (Quantity depends on the size of the bird)

Fresh Thyme and Parsley

Vegatables

Peeled Potatoes

Scallions (I grew those)

Grab your favorite roasting pan/pot (mine is cast iron), and put the thoroughly dried chicken right in the middle. Arrange the vegetables around it. Massage the bird with the herb butter, and put it in a 375 degree F oven. Most birds will be done in an hour, or a little more. Then comes the fun part.

After testing for doneness with the old thigh prick method, set the bird on a platter to rest. If the potatoes are not done, put them on to boil. Strain the pan juices and make an old fashioned gravy with a butter and flour roux, milk, and the strained drippings. The gravy will definitely need pepper, and possibly salt as well. The potatoes can be served whole or mashed. Add a vegetable side dish or two, and become the happiest eater that you have been in a while. So much for fried chicken.