chicken with maple butter and dijon gravy

How To Make chicken with maple butter and dijon gravy

• Step 1
  The night before, dry the chicken and place it on a baking sheet, and season it with salt in the cavity and all over. Place the thyme, rosemary, sage, garlic cloves, and lemon halves into the cavity. Let it sit uncovered in the fridge. This will dry out the skin and add flavor and tenderness to the chicken.
• Step 2
  When ready to roast, preheat the oven to 400 degrees. Loosen the skin all over the chicken without tearing it. Mix the Dijon mustard, butter, and maple syrup together. Rub the mixture all over the chicken under the skin and all over. Tie the legs together. Place the chicken in a cast iron skillet and drizzle olive oil all over the bird. Roast in the oven for about 1 hour, depending on the size of the bird. May have to tent with foil and roast up to 1 1/2 hours. The tent will keep the skin from getting too dark. Rotate the cast iron pan every 15 minutes and baste with the drippings. Remove from the oven and let sit in the cast iron pan covered with foil while you make the gravy.
• Step 3
  Gravy Pour the drippings out of the pan into a bowl. Skim the oil from the top of the drippings and strain through a fine mesh strainer. Add the Dijon mustard and Worcestershire to the drippings.
• Step 4
  Add butter to a saucepan and whisk in the flour, and cook for a couple of minutes. Whisk in the dripping mixture. Once it starts to get thick, pour in the chicken stock a little at a time until you reach the desired consistency. Taste and adjust for salt and pepper
• Step 5
  Carve the chicken and serve it with mashed potatoes and the gravy, or just the chicken and gravy. Delish.
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