1 Flour, for dredging (plus 1/4 cup / 30 g for gravy)
0.5 cup (113 g) unsalted butter, divided — 1/4 cup (57 g) for initial dotting, 1/4 cup (57 g) melted for basting
0.25 cup (60 ml) boiling water (for basting mixture)
1 cup (240 ml) chicken stock
1 cup (240 ml) heavy cream
Instructions
1. Heat the oven to 425°F (220°C). Dress, clean, and cut each chicken into serving pieces.
2. Arrange the chicken pieces in a single layer in a roasting pan (approximately 13 x 9 inches / 33 x 23 cm). Sprinkle evenly with salt and black pepper, then dredge all surfaces lightly with flour. Dot the tops of the pieces with 1/4 cup (57 g) butter cut into small pieces.
3. Roast at 425°F (220°C) for 30 minutes, basting every 5 minutes. To make the basting liquid, melt the remaining 1/4 cup (57 g) butter in 1/4 cup (60 ml) boiling water and keep warm. The chicken is done when the skin is deep golden brown, the juices run clear when the thickest part of the thigh is pierced, and an instant-read thermometer inserted into the thigh (away from bone) reads 165°F (74°C).
4. Transfer the chicken to a warm platter and tent loosely with foil while making the gravy.
5. Make the pan gravy (a form of pan-drippings roux sauce — technique note: a roux is made by cooking fat and flour together before adding liquid, which thickens the sauce without lumps). Pour off all but approximately 1/4 cup of the fat from the roasting pan. Set the pan over medium heat on the stovetop. Whisk in 1/4 cup (30 g) flour and cook, stirring constantly, for 1-2 minutes until the mixture is pale golden and smells nutty.
6. Gradually whisk in 1 cup (240 ml) chicken stock, then 1 cup (240 ml) heavy cream. Continue whisking over medium heat for 4-6 minutes, until the gravy thickens enough to coat the back of a spoon and no raw-flour taste remains. Season with salt and black pepper to taste.
7. Serve the chicken pieces with the gravy poured over or alongside.
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