I take the chicken out of the pan and leave the fat. I put the roaster on the stove element on med. I add 2 Tbsp of flour, salt and pepper, onion powder (you could add an onion cut up) and stir to break up the flour. Then I add in ~2 cups of chicken stock (or beef or veggie - what ever I have). heat and stir until smooth and thicker. Delicious!
I'm so glad you liked it.
OH, I forgot my favorite story with this chicken.
I bought a 5 lb chicken at our farmers market and was going to cook it this way. I was worried about the 2 lb difference so I called my MIL. She totally doesn't believe it can cook properly at this temp (she is WRONG!).
I said "If it takes a 3 lb chicken 1 hour to cook like this, how long should I do a 5 lb chicken".
She said "well, how dry is it after an hour?"
Yes, I keep making this even though it is bone dry after an houre. It doesn't matter how many times I told her how juicy it is this way.
I cut the breasts off, Mike usually eats both legs and wings.
If I'm energetic, I'll take the rest of the meat off for the soup (or leftovers) but it depends on the kind of time I have.
Usually, I just put the whole thing in the pot and as I strain it after it is done, I pull out the good pieces of meat and keep it for the soup (if I'm making soup right away). If not, I just cook up a chicken breast when I make the soup.
