This is a simple way to accent a home-made roasted chicken, with an elegant gravy.

We roasted a chicken in the standard manner, but in a small roasting pan, the chicken in a rack. We placed on-hand vegetables, coarsely cut, in the pan, under the chicken: onion, carrot, and potato – but anything would do; to this we added about a half cup of chicken stock, kosher salt, and pepper.

We removed the vegetables, and poured off the fat. We then combined the vegetables and the remaining juice in a blender, blended until smooth; we finished in a sauce pan by boiling down and adjusting the salt and pepper.

The resulting gravy was fantastic.