• Cooking Time: 1 hour 15 minutes
  • Servings: 8
  • Preparation Time: 20 min Chicken - 15 min



  • Chicken:
  • one 6-pound roasting chicken
  • 1 tablespoon seasoned salt
  • 1 white onion
  • 3 white potatoes
  • 5 carrots
  • one 14 1/2-ounce can chicken broth
  • Gravy:
  • 4 cups chicken broth from roasted chicken
  • 1 tablespoon chicken bouillon
  • 1 cup half and half
  • 1/4 cup cornstarch
  • salt and pepper, to taste


  • Chicken:
  • Preheat oven to 400°F.
  • Place chicken in roasting pan and sprinkle with seasoned salt. (Wash hands.)
  • Wash and peel all vegetables.
  • Cut onion, potatoes and carrots into 1-inch cubes.
  • Add all vegetables to chicken in pan. Pour broth over all ingredients, cover and roast for 1 hour and 15 minutes, or until internal temperature reaches 165°F.
  • Gravy:
  • Preheat saucepan on high for 1-2 minutes.
  • Place chicken and vegetables on serving platter and cover. Pour drippings from roasted chicken (up to 4 cups) into saucepan. If necessary, add water to drippings to make 4 cups of liquid.
  • Add chicken bouillon and whisk well.
  • In small mixing bowl, whisk half and half and cornstarch until smooth.
  • When broth begins to boil, add half and half mixture; whisk to blend. Turn heat to medium low and simmer 3-4 minutes or until gravy thickens.
  • Add salt and pepper to taste. (Makes 10 servings.)

Categories: Main Dish  Poultry  Recipe in Film 
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