Roasted Chicken

Directions

• Preheat oven to 400°F.

• Mix the spices in a small bowl.

• In a separate bowl, melt butter and blend with the olive oil.

• Pat the chicken dry and place on a roasting pan, elevated on a roasting rack in the pan.
  Cut the top off the head of garlic and remove the excess skin. Place inside the chicken.

• Pour the oil and butter mixture over the chicken, coating well. Pour the rest in the roasting pan under the chicken on the rack.

• Rub the Spice mixture all over the chicken, inside and out.

• Place in oven and baste the chicken completely every 25 minutes until chicken is done. The internal temperature should reach 170°F at the thickest point in the thigh, not touching the bone.

• After the chicken is done, drain it out into the pan, let as much of the juices flow out as possible.Place the roasting pan on a burner on your stovetop and bring the juice to a simmer, scraping all the little brown bits off the bottom with a spatula. Pour in the milk, chicken broth and the jar of Fischer & Wieser’s Classic Gravy Starter and bring back to a simmer, continue to stir and scrape the bits up.

• Gravy will start to thicken if kept over medium to low heat, be sure you whisk constantly to prevent clumps and to keep the gravy blended. When the thickness of the gravy meets your satisfaction, pour it into a bowl and season with salt and pepper to taste.