Chicken Roasted in Bay Leaves

CHICKEN:
3-3/4-pound whole roasting chicken
1/2 tsp. salt
1/4 tsp. white pepper
16 bay leaves
4 celery stalks, halved lengthwise and crosswise
2 carrots, peeled and halved
1 medium onion, quartered

GRAVY:
1/4 cup brandy
1-1/2 cups chicken broth
2 tbsp. whipping cream
2 tbsp. flour
3 tbsp. water
1/4 tsp. salt


To prepare chicken, remove and discard giblets and neck from chicken; trim
excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks
by inserting fingers, gently pushing between skin and meat. Rub 1/2 teaspoon
salt and pepper under loosened skin and over breasts and drumsticks.
Place 8 bay leaves under loosened skin; place remaining 8 bay leaves
in cavity.

Tie ends of the legs together with twine. Lift wing tips up and over back; tuck
under chicken. Place celery, carrot, and onion in a single layer in a roasting
pan. Place chicken, breast side up, on top of vegetables.

Bake at 375° for 40 minutes. Increase oven temperature to 450°, and bake an
additional 20 minutes or until a thermometer inserted in the meaty part of
thigh registers 170°. Using tongs or insulated rubber gloves, remove
chicken from pan, tilting slightly to drain juices. Let stand for 15 minutes.
Remove vegetables from pan with a slotted spoon; reserve.

To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour
brandy into bag; add drippings from pan. Let stand 2 minutes (fat will rise
to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings
into measuring cup, stopping before fat layer reaches opening; discard fat.

Return vegetables to pan. Add brandy mixture, broth, and cream to pan; cook
10 minutes over medium heat, scraping pan to loosen browned bits. Remove
vegetables from pan using a slotted spoon; discard. Combine flour and water
in a small bowl, stirring with a whisk until well blended to form a
slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly.
Simmer for 1 minute or until slightly thick.

Remove skin from chicken, and discard. Discard bay leaves. Carve chicken, and
serve with gravy.

4 servings