Hello there! My name is Caitlin, and I am a food scientist, chef-in-training, recipe developer, & food connoisseur. I am passionate about all things cooking, from restaurants, to recipes, to ingredients, to my gear. I love shopping, curating, & sharing my tips and tricks with you, so that you can do your very best work.

To make gravy,

  1. Strain pan drippings through a fine mesh sieve into a small sauce pot

  2. Heat to medium and add 1/4 C flour while whisking constantly

  3. Microwave 2 cups of water + 1 heaping tbsp better than chicken bouillon for 1 minute

  4. Once the mixture is bubbling, add warm chicken “stock” while whisking constantly

  5. Add in a few sprigs of fresh sage and a couple pinches of the smoked black pepper

  6. Simmer to until desired thickness is achieved while stirring frequently

  7. Remove from heat, discard the sage and add 1 tsp champagne vinegar

  8. Smoother your chicken pieces!

INGREDIENTS

  • 4-5 lb whole chicken

  • 2 large shallots, peeled

  • 3 cloves of garlic, peeled

  • 1 stick unsalted butter

  • 1/4 C white sugar

  • 2 tbsp honey

  • 2 tsp fresh ground coffee

  • handful of fresh thyme

  • 2 tbsp high heat oil (such as grapeseed)

  • kosher salt

  • smoked black pepper

  • microgreens for garnish

  • 1 tbsp chicken bouillon (gravy)

  • handful of fresh sage (gravy)

  • 1 tsp champagne vinegar (gravy)

INSTRUCTIONS

  1. Prepare the chicken by removing any bits from the cavity, pat the entire chicken dry, and salt liberally. If not immediately cooking, place in the refrigerator overnight uncovered

  2. Bring the chicken back to room temperature and pat the chicken dry, this will ensure a crispy skin

  3. Place a 10 inch cast iron skillet inside your oven and preheat to 425 dF

  4. To make the compound butter, mix softened butter, sugar, coffee, and honey in a small bowl

  5. Spread the butter mixture over the chicken, making sure to cover every crevice, including underneath the layer of skin

  6. Stuff the cavity with the shallots, garlic, and thyme and truss the chicken with kitchen twine to ensure even cooking and easy carving

  7. Take your skillet out of the hot oven and add in 2 tbsp cooking oil. Carefully transfer the chicken into the pan

  8. Cook the chicken for approximately 60 minutes (15 minutes per pound)

  9. Let it rest for 20 minutes before carving

This might be the best recipe I’ve ever created. Although you could replace the smoked black pepper for regular cracked black pepper, it is seriously a game changer. I highly recommend looking online for an applewood smoked variety. This will give the chicken an amazing flavor and aroma, and make the gravy smell like bacon!