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Old Fashioned Roast Chicken and Gravy

Yields1 Serving

 1 whole Chicken (3-5 lbs)
 1 tbsp Iron Skillet Tastes Like Chicken Seasoning
 salt for the whole chicken
 ½ cup water or broth
 ¼ cup flour
 2 cups reserved potato cooking water (or just water, or more broth)
 more salt to taste in the gravy
 1 bouillon cube, chicken flavour, or 1 tbsp bouillon concentrate

preheat oven to 350 degrees F


Salt whole chicken (if using salt)

Sprinkle whole chicken with Iron Skillet Tastes Like Chicken Seasoning


place chicken on a rack in a roaster pan.

pour the 1/2 cup of water or broth in the bottom of the roaster pan



Roast chicken at 350 degrees F for 1 1/2 hours to 2 hours, depending on size, basting every 20 minutes.

Chicken is done when a meat thermometer inserted into the thickest part of the bird tests 165 degrees F

Remove from oven, place on a separate plate, cover loosely with a lid or a clean cloth. let rest while you make the gravy


place roaster pan with the juices on a burner (or two) and bring to a boil. Stir with a whisk, scraping any good crispy bits from the bottom into the drippings. Let boil and reduce until very golden. about 5 minutes


reduce heat to medium and whisk flour into the remaining drippings


when flour is well incorporated and bubbling and thick on the bottom of the roaster.

Slowly add the reserved potato water whisking well while adding.


bring back to a simmer for 5 min


taste and adjust seasonings, perhaps more salt or bouillon (if using). Or even more Iron Skillet Tastes Like Chicken Seasoning.

If Gravy is too thick add more water or broth, just 1/4 cup at a time.

Optional addins for extra umami gravy

-Iron Skillet Umami Salt
-Iron Skillet Seasoning Salt
-splash of soy sauce
-glug of oyster sauce

Remember to taste after every addition to make sure you get your gravy perfect.


Carve Chicken and serve with your gravy, a side of mashed starchy veg, steamed veg and/or a salad.