My new Thanksgiving tradition is to serve chicken. It’s easier with my family and my own limited energy. It takes less than 90 minutes. Last year I made Nom Nom Paleo’s spatchcocked bird. It was delicious, but a step beyond what I could accomplish in a CFS/fibro flare up.
I like the organic, per-brined bird at Trader Joe’s. Tip: Mix up the herbs ahead of time. I’m never exact with this and it’s always yummy.
E.g., My oven runs a tad hot. I had a 4.6 lb chicken. I roasted it :20 mins at 400, then 1:15 at 350F. It came out perfect.
Gravy was a snap: Just remove the chicken to a plate, pour all the drippings through a mesh strain into a pan. Add King Arthur flour and blend out clumps with a whisk. Add an almost equal volume of water. Cook over low heat, stirring constantly.
And remember to save all the skin and bones! Toss in a crockpot with 1/2 an onion, 1-2 Tbsp apple cider vinegar or lemon juice, cover with water and cook on low over night. Best broth!