Cooking Instructions
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Step 1
Place
Whole Chicken (1)
on a vertical chicken roasting stand. Position stand in the center of the cast iron skillet.
Step 2
Preheat oven to 450 degrees F (230 degrees C). Position rack to a low setting to allow air flow around vertical chicken.
Step 3
Combine
Pink Himalayan Sea Salt (1 tsp)
,
Cayenne Pepper (1/4 tsp)
,
Ground Black Pepper (1/4 tsp)
,
Dried Thyme (1/2 tsp)
,
Smoked Paprika (1/2 tsp)
,
Garlic Powder (1/2 tsp)
,
Onion Powder (1/2 tsp)
, and
Olive Oil (1/4 cup)
.
Step 4
Apply rub over chicken.
Step 5
Place chicken in center of oven rack. Lower oven temperature to 425 degrees F (220 degrees C) and set timer for one hour.
Step 6
After one hour, carefully remove skillet and chicken from oven. Let stand for 10 minutes.
Step 7
Remove chicken stand to a cutting board or platter. Add
All-Purpose Flour (2 Tbsp)
to drippings in skillet. Place skillet over medium-low heat and stir in flour to make a roux.
Step 8
Gradually whisk in the
Chicken Stock (10 fl oz)
. Simmer over low heat until gravy thickens. Whisk often.
Step 9
Carve chicken into serving pieces and serve with the gravy and sides of your choice.
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