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  • Cook's Illustrated

    Ultracomforting Chicken and Gravy

    Dec 08, 2020 5 minutes
    BY STEVE DUNN

    When I roast a whole chicken, the accompaniment I always yearn for is a generous pour of gravy. You know, the rich, deeply flavorful kind that gives off the soul-soothing vibes of a Thanksgiving feast. Yet what often stops me is that great gravy typically begins with pan drippings, which means that you need to wait until the bird is finished roasting to make it. The best gravy also requires homemade stock, a time-consuming production unto itself.

    If I could find a way to prepare juicy, crispy-skinned chicken and savory gravy in tandem, I’d have my dream dinner without too much fuss. I suspected that a mash-up of two classics from my colleague Lan Lam—One-Hour Broiled Chicken and Pan Sauce (March/April 2017) and Our Favorite Turkey Gravy (November/December 2018)—would deliver.

    The chicken recipe starts with removing the backbone of the bird so that it lies flat in the

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