It doesn't get easier than this,
an easy roast chicken and gravy

Recipe By : www.BensonsGourmetSeasonings.com
Servings : 6 Categories : Poultry

1 5-pound Roasting Chicken, fresh, (free-range is best)
1 Tablespoon butter, softened
1-1/2 Tablespoons #106 Gusto Salt-Free seasoning
1 cup Water, White Wine (Chablis) or Sherry, or Broth
1 Tablespoon #103 Table Tasty Salt-Free seasoning

Preheat oven to 425ºF. Rinse and clean chicken inside and out. Pat dry with paper towels. Rub butter all over bird. Sprinkle Gusto seasoning generously all over bird and inside cavity. Use 1 tsp. Gusto per pound. Tuck wings under and place bird on rack in shallow roasting pan, uncovered. Place in center of oven. Immediately reduce heat to 350ºF. Roast about 20 minutes per pound or until juices run clear when thickest part of thigh is pierced with a fork. If possible, baste about every 20 minutes with pan drippings. When done, tilt chicken over roasting pan to allow cavity juices to drain into it. Place chicken on warm platter. Put roasting pan on stove. Skim and discard fat from pan juices. Add water, wine, sherry or broth to pan and bring to boil, scraping brown bits with wooden spoon. Taste for seasoning, add more Table Tasty for saltier flavor. Serve gravy from bowl or gravy boat. To lower fat, don't eat the skin.

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