BAKED CHICKEN AND GRAVY
1 whole chicken (about 3 1/4 to 3 1/2 pounds), washed and patted dry
1 clove garlic, peeled, ends removed and minced, or 1/4 teaspoon garlic powder
1 teaspoon salt, divided
1/2 teaspoon white pepper
2 teaspoons paprika
1/4 cup vegetable oil or melted margarine
2 tablespoons cornstarch
2 tablespoons hot water
2 cups chicken broth or stock
2 tablespoons chopped parsley
Preheat the oven to 375 degrees.
Split the chicken down the middle lengthwise. Trim away any visible fat and discard. Rinse chicken thoroughly with cold water and pat dry.
Sprinkle the interior of the chicken with minced garlic or garlic powder. Cut each chicken half into parts (breast, thigh, leg, wing). Or cut into quarters.
Sprinkle the skin side of the chicken parts with 3/4 teaspoon of salt, the white pepper and the paprika.
Place the chicken pieces, skin side up, in a 9-by-13-inch shallow roasting pan. Pour the oil or margarine over the chicken. Loosely cover the chicken with foil. Place on the lower rack in the oven and bake 45 minutes.
Then remove the foil and place the roasting pan on the top oven rack. Continue baking about 10-15 minutes longer or until chicken is browned, basting occasionally with the pan drippings. Chicken is done when the juices run clear when the meat is pierced with a fork.
Remove from the oven and transfer chicken to a platter.
Drain off and discard all but 2 tablespoons of the drippings in the roasting pan and set the pan aside. In a medium bowl, mix together the cornstarch and hot water. Stir in the chicken broth and the remaining 1/4 teaspoon of salt. Set aside.
Place the pan with the drippings over medium-low heat. Stir in the broth-cornstarch mixture, scraping up crusty bits from the bottom of the pan. Increase the heat slightly and cook the gravy for 5 minutes or until it is bubbling hot and thickened.
Reduce the heat. Return the chicken to the roasting pan and spoon the gravy over the chicken. Heat 4 to 5 minutes longer.
Place the chicken on a warm serving platter. Pour the gravy on and sprinkle the chicken with the parsley.
Makes 4 servings, 2 pieces of chicken per serving.