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5 from 1 vote

Roast Chicken with Salt and Vinegar

Instructions

  • Per whole chicken:
    A couple of oz. vinegar (any vinegar except balsamic, which will burn)
    A tablespoon or so of kosher salt (if using fine table salt, use a little less)
    Remove giblets from the chicken and pat dry. Put chicken in an oven-proof dish or pan that will just hold it comfortably. Drizzle/splash the vinegar over the chicken, making sure to get it everywhere. Sprinkle the salt generously all over the chicken, paying particular attention to the breast. Bake in a 350° oven until richly golden brown, about 90 minutes. You can douse the chicken with more vinegar and a little more salt about halfway through the cooking time if you like--I usually do.
    Allow the chicken to rest for 10 minutes or so before carving.
    For gravy:
    2 T. butter
    2 T. flour
    ¼ cup white wine
    Roast chicken drippings, plus extra chicken broth or water
    Salt and pepper to taste
    Remove the chicken to a cutting board and pour the drippings into a measuring cup. If needed, add water or stock to make 1 1/2 cups liquid.
    Melt 2 T. butter in a skillet or small saucepan over medium heat. When the butter is melted, whisk in 2 T. flour, whisking constantly for a minute or two while the raw taste of the flour cooks off. Add ¼ cup white wine to the skillet, stirring constantly for 30 seconds or so, then whisk in the drippings. Turn the heat to low and stir until the gravy is smooth. Stir occasionally until the gravy is as thick as you like, and then season with salt and pepper to taste.