Broiled Chicken with Gravy

Name: Broiled Chicken with Gravy
Yield: Serves 4
Ingredients: 1 (4-pound), whole chicken, giblets and neck reserved; 1 1/2 teaspoons, vegetable oil, divided; 1 1/2 teaspoons, kosher salt, divided; 1/2 teaspoon, pepper; 4 cups, chicken broth, divided; 1/2 , onion, chopped fine; 1 , carrot, peeled and chopped fine; 1 , celery rib, chopped fine; 4 sprigs, fresh parsley; 2 sprigs, fresh thyme; 1 , garlic clove, crushed and peeled; 1/4 cup, dry white wine; 2 tablespoons, unsalted butter; 2 1/2 tablespoons, all-purpose flour

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Appears in Cook's Illustrated January/February 2021, America's Test Kitchen TV

Spatchcock a bird and slide it under the broiler. While it cooks to juicy, crispy-skinned perfection, use our novel method to whip up a luscious, savory gravy.

SERVES4

TIME1¾ hours

has video

WHY THIS RECIPE WORKS

We found that the key to getting a whole chicken on the table in a reasonable amount of time was broiling, not roasting. Spatchcocking the chicken kept it flat so that it cooked evenly under the intense direct heat, and it also helped speed...

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