Worth the gravy

I’ve finally conquered roast chicken. Tonight marks my second successful roasting of 2 chickens where they didn’t come out of the oven pink and clucking. The secret seems to be to brine (1 C sugar/1 C salt/ 1 gal water/ 30-60 min) and then cook the crap out of them.

2 3-4 lb chickens
1 tbsp tarragon (mexican mint marigold)
1 tbsp rosemary
parsley
6 tbsp butter

Make herb butter and slather it under and over skin.

1/2 lemon
more tarragon
more rosemary
more parsley
3+ garlic cloves

Stuff cavity with the above. Pour a cup of water in roasting pan.

Roast at 375 for an hour. Add water if necessary. Bump it to 400 and roast 40 more minutes or until skin is brown and crispy.

Sauteed fresh corn and brown rice mix on the side.

Gravy (so the reason to skip rotisserie and roast your own)
2 tbsp flour
1-2 c chicken broth
pepper

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