Roasted Chicken and Pan Gravy

I got this recipe from Reader's Digest about 6 years ago. It makes the nicest, juiciest chicken ever and the pan gravy turns out perfectly every time.

Roasted Chicken and Pan Gravy

1 whole chicken

salt and pepper

2 tbsp. melted butter

Wash chicken and dry with paper towel. Sprinkle inside and out with salt and pepper. Put in roasting pan. Brush with melted butter.

Roast uncovered for 30 minutes @ 400 degrees. Reduce temperature to 350 degrees. Baste every 20 minutes. Cook for about 1 hour and 15 minutes or until juices run clear.

Remove Chicken from pan and keep warm.

Skim all the fat from roasting pan.

Pan Gravy

2 cups chicken stock, divided

3 tbsp. flour

Place roasting pan over moderate heat. Add 1/2 cup of stock. Scrape and cook stock in pan for 1 min. to losen brown bits in bottom of pan. Blend flour with 1/4 cup stock in small bowl. Add to pan, (I usually add it through a small sieve to avoid lumps) Whisk until well blended. Slowly add 1 1/4 cup stock whisking until boiling and thickened. Salt and pepper to taste.