![['Close-up side view of a golden-baked chicken, showcasing juicy meat and crispy skin.', 'Detailed view of a perfectly cooked Country Baked Chicken, with steam rising and a rich, golden crust.', 'Side profile of succulent Country Baked Chicken highlighting its moist texture and appealing seasoning.', 'Juicy Country Baked Chicken photographed up close, displaying its crispy exterior and tender meat.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/u6426281249_Prompt_to_retry_close_up_photo_side_view_from_red_f850efd8-902d-4e66-a8f4-cf1f1fd875a9_0.webp)
Country Baked Chicken
A hearty and flavorful roasted chicken dish with homemade vegetable stock and country gravy, perfect for a comforting family meal.
Ingredients
Main Ingredients
- 1 whole 5-7 pound roasting chicken
- 2 quarts water
- ½ cup brown sugar
- ½ cup kosher salt
- 12 black peppercorns black peppercorns
- 1 bunch fresh thyme
- 4 cloves unpeeled garlic cloves, smashed
- 2 quarts ice
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch cayenne
- chicken scraps (back, wings, neck) chicken scraps (including back, wings, neck)
- 5 pieces chicken feet (optional)
- ½ medium onion
- 2 stalks celery (left whole)
- 3 medium carrots (cut in half)
- 2 quarts cold water
- 5 peppercorns back peppercorns
- 2 cloves garlic, smashed
- ½ bunch parsley stems
- 1 teaspoon salt
- 2 pounds carrots, peeled and cut into bite-sized pieces
- 1 pound onions, cut in wedges
- 1 ½ pounds medium-sized new red potatoes, peels on and cut in quarters
- 2 stalks celery, cut into 2 inch pieces
- ½ stick plus 3 tablespoons butter, divided
- 2 ounces flour
- 4 ounces sour cream ((½ cup))
- ½ teaspoon gravy flavor color (such as Kitchen Bouquet)
- Pinch dried thyme
Instructions
- Brine the chicken overnight in a mixture of water, sugar, salt, peppercorns, thyme, and garlic, then rinse and pat dry.
- Simmer chicken scraps, vegetables, and spices for 3 hours to make stock; strain and set aside.
- Preheat oven to 425°F. Remove chicken from brine, dry, brush with melted butter, and season with spice rub.
- Roast chicken and vegetables, then crisp skin under broiler. Rest chicken before serving.
- Reheat stock, prepare gravy with butter, flour, sour cream, and seasonings, then serve with chicken and vegetables.
Notes
Ensure chicken reaches an internal temperature of 140°F before broiling to crisp skin.