Portion Size: 5 oz. with bone or 3 oz boneless with 2 T. gravy

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 1/2 to 5 lbs. whole chicken or pieces
Seasonings of choice:	For example, salt, pepper, garlic powder, seasoning salt, etc.
1/4 cup drippings
3 tablespoons flour
Salt and pepper to taste
2 cups low sodium chicken stock or water

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 450 degrees.  Trim all visible fat from chicken.  Place chicken on a rack and season well.  Do not cover and do not add liquid.  Immediately reduce heat to 350 degrees.  Roast 18 to 20 minutes per pound.	Cook until internal temperature reaches 165°F.
2	For the gravy, remove the meat from the pan.  Place it where it will remain hot.  Pour off all but 1/4 cup of drippings.
3	Blend flour into drippings.  Stir with a wire whisk until the flour has thickened and until the mixture is well combined and smooth.  Continue to cook slowly and stir constantly while adding stock.  Cook until desired consistency. Season with salt and pepper.