HOW TO ROAST A CHICKEN AND RAVE | 1, 2, 3, 4

Sunday Roasted Chicken With Giblet Gravy To save time, we made the broth for the gravy by simmering canned chicken broth with vegetables and the giblets and the neck. Make this while the chicken roasts. 1 (6-pound) roasting chicken 2 (16-ounce) cans fat-free, less-sodium chicken broth, divided 1 carrot, cut into 2-inch pieces 1 celery stalk, cut into 2-inch pieces 1 onion, quartered 2 large garlic cloves, unpeeled and halved 2 bay leaves 1 teaspoon kosher salt 1 tablespoon dried thyme 1 tablespoons dried rubbed sage 1/4 cup all-purpose flour 1/4 teaspoon black pepper

Remove the giblets and neck from chicken, discarding the liver. Cut off the wing tips, and combine with giblets, neck, 3 cups broth, carrot, celery, onion, garlic, and bay leaves in a saucepan. Bring to a boil; partially cover; reduce heat, and simmer for 45 minutes. Strain broth mixture through a sieve into a bowl, reserving broth and giblets. Mince giblets; set aside. Discard the remaining solids.

Preheat oven to 375°F.

Rinse chicken with cold water, pat dry. Trim excess fat. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine salt, thyme, and sage in a small bowl. Rub thyme mixture under loosened skin and over breast and drumsticks. Gently press skin to secure. Tie legs with string.

Place chicken, breast side up, on the rack of a broiler pan or roasting pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 375°F for 1 hour and 30 minutes or until the thermometer registers 180°F and juices run clear. Cover chicken loosely with foil, and let stand 10 minutes for chicken to reabsorb juices. Discard skin. Remove rack from pan. Add 1/2 cup broth to drippings in pan (you'll have about 3/4 cup drippings), scraping pan to loosen browned bits. Pour drippings into a zip-top plastic bag. Snip off a corner of bag; drain liquid into saucepan, stopping before fat layer reaches opening. Discard fat.

Add the reserved giblet mixture to the broth mixture in saucepan.

Combine remaining 1/2 cup broth and flour in a bowl. Add flour mixture to saucepan; bring to a boil. Reduce heat, and cook 10 minutes, stirring constantly. Stir in reserved giblets and pepper. Serve with chicken.

10 servings.

Serving size: 3 ounces chicken and 1/4 cup gravy: Calories 202 (32% from fat); Fat 1.7g (Sat 2g); Protein 28.8g; Carb 3.5g; Fiber 0.2g; Chol 115mg; Iron 2.6mg; Sodium 469mg; Calc 26mg.

TIPS: To make stock for soups and sauces, place the bones and discarded skin from a roasted chicken in a Dutch oven. Cover with water, and simmer for 1 to 3 hours. Strain before using.

Pepper-Crusted Beef Tenderloin With Horseradish Sauce 1 (4-pound) beef tenderloin 1 1/2 teaspoon olive oil 3 tablespoons dry breadcrumbs 3 tablespoons minced fresh flat-leaf parsley 1 1/2 teaspoons coarsely ground black pepper 3/4 teaspoon kosher salt, divided Cooking spray 1 cup fat-free sour cream 2 tablespoons prepared horseradish 1 teaspoon grated lemon rind 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot pepper sauce

Preheat oven to 400°F.

Trim fat from tenderloin; fold under 3 inches of small end. Rub the tenderloin with oil. Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt. Rub the tenderloin with crumb mixture; coat with cooking spray. Place tenderloin on the rack of a broiler pan or roasting pwn. Insert a meat thermometer into thickest portion of tenderloin. Bake at 400°F for 30 minutes. Increase over temperature to 425°F (do not remove roast from oven). Bake an additional 10 minutes or until the thermometer registers 140°F (medium-rare) to 155°F (medium). Place the tenderloin on a platter, and cover with foil. Let stand 10 minutes for tenderloin to reabsorb juices. (Temperature of roast will increase 5°F upon standing.)

Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl. Serve with the beef.

16 servings.

Serving size: 3 ounces beef and 1 tablespoon horseradish sauce: Calories 195 (39% from fat); Fat 8.4g (Sat 3.2g); Protein 25.3g; Carb 2.4g; Fiber 0.2g; Chol 71mg; Iron 3.2mg; Sodium 193mg; Calc 12mg.

TIP: We suggest a cutting board with a built-in moat designed to catch juices. If you don't have this kind of board, you can improvise one by placing a heavy wooden cutting board in a baking sheet with sides or in a jelly-roll pan.

	1. Trim any excess fat from the tenderloin. You'll notice that the end is tapered and much tinner than the middle section, so fold the end under enough to approximate the thickness of the middle. This encourages even cooking and prevents the end from overcooking.
	2. Rub beef with a mixture of breadcrumbs, parsley, pepper, and salt. This creates a flavorful crust.

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