Serving Size

  • 8 ½ chicken portions with 4 oz gravy


  • Whole Chicken fryers
  • Southwestern Dry Rub
  • Onions, sliced
  • Chipotle Peppers, canned in adobo sauce
  • Beer (A Mexican Lager like Corona or Dos Equis works)
  • Chef’s Companion Country Gravy Mix, Dry
  • Adobo sauce from canned chipotle



  • 4
  • ½ Cup
  • 2
  • 8
  • 1 Qt
  • 6 oz
  • 1 oz


  • 1:
    Pre-heat oven to 450F
  • 2:
    Cut out backbone of chicken and press down so you have a whole chicken, splayed.
  • 3:
    Rub Chicken evenly with dry rub.
  • 4:
    Put sliced onions in bottom of a hotel pan large enough to hold chickens (may have to split between 2 pans) top onions with beer, then lay chickens in single layer
  • 5:
    Bake chickens in oven for 15 minutes, to brown, then turn down oven to 350 cover with foil and bake until internal temp is 160F
  • 6:
    Remove chickens from pan and wrap in foil to carry over cooking to 165F
  • 7:
    Pour liquid in bowl and let sit five minutes for fat to rise to the top. Remove fat.
  • 8:
    Add enough water or chicken stock to make 1 quart of liquid and bring to 180-200F
  • 9:
    With wire whisk, whisk in Chef’s Companion Country Gravy, let simmer until thickened 10 minutes and whisk in the rest of adobo sauce.
  • 10:
    Hold gravy for service and serve with ½ roasted chicken.