Chicken N Gravy Oven Bag Recipe 45

OVEN BAKED CHICKEN AND GRAVY

Steps:

• Lay chicken flat in a greased 9x13 pan.
• Lay sliced onions over the chicken.
• Mix one cup of water with the cream of chicken soup. Pour this over the chicken.
• Sprinkle the gravy powder over the top.
• Pour the rest of the water over everything.
• Top with parmesan cheese.
• Cover and bake for 10 minutes at 425º Fahrenheit.
• Then uncover and bake for an additional 20-30 minutes.

ROAST CHICKEN WITH GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• Season the cavity of the chicken with salt and pepper. Stuff the cavity with the lemon, herbs, and half of the carrots, onions, and celery. Tie the legs together with kitchen twine and fold the wing tips under the back. Place the remaining carrots, onion, and celery in the center of a roasting pan just large enough to accommodate the chicken. Brush the entire chicken with the butter; season with salt and pepper. Set the bird breast-side up on top of the vegetables.
• Roast the chicken for 45 minutes. Then increase oven temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the gravy.
• Discard the vegetables and pour the fat and juices in the pan into a small bowl. Transfer about 2 tablespoons of the fat back into the pan, skim and discard the rest. Add the roasting juices to the broth. Place the pan directly on the burner over medium-high heat. Scrape up any browned bits on the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Pour the sauce into a gravy boat and season with salt and pepper to taste.
• Carve the chicken and serve with gravy.

CHICKEN 'N GRAVY - OVEN BAG RECIPE - (4/5)

Steps:

• Heat oven to 350 degrees. Shake flour in oven bag; place in 13 x 9 baking dish. Add gravy mix, garlic powder and water to bag and squeeze to blend. Sprinkle chicken with seasoned salt and pepper; place in bag. Place carrots and celery around chicken. Close bag with nylon tie; cut 6 - 1/2" slits in top of bag. Bake until chicken is tender 45 - 50 minutes.

ROAST CHICKEN WITH GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• Season the cavity of the chicken with salt and pepper. Tie the legs together with kitchen twine and fold the wing tips under the back. Place the onion, celery, neck, and heart in the center of a roasting pan just large enough to accommodate the chicken. (Discard the liver or reserve for other recipes.) Brush the entire chicken with the butter; season with salt and pepper. Set the bird breast-side up on top of the vegetables.
• Roast the chicken for 45 minutes. Then increase the temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the gravy.
• Pour the fat and juices in the pan to a degreasing cup or small bowl. Reserve 1 1/2 tablespoons of the fat, discard the rest, and add the roasting juices to the broth. Place the pan directly on the burner over medium-high heat and add the reserved fat. Scrape up any browned bits on the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the sauce into a gravy boat and season with salt and pepper to taste. Discard the vegetables and giblets.
• Carve the chicken and serve with gravy.

FRIED CHICKEN WITH PAN GRAVY

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm., Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

PERFECT ROASTED CHICKEN AND GRAVY

Steps:

• For the Chicken---.
• Preheat oven to 400°F.
• Mix the spices in a small bowl.
• In a separate bowl, melt butter and blend with the olive oil.
• Clean out the chicken and rinse completely. Put the wings up and back so that the tips of the wings are behind the neck cavity, as if the chicken is scratching it's back. Pat the chicken dry and place on a roasting pan, elevated on a roasting rack in the pan.
• Cut the top off the head of garlic and remove the excess skin. Place inside the chicken.
• Pour the oil and butter mixture over the chicken, coating well. Pour the rest in the roasting pan under the chicken on the rack.
• Rub the Spice mixture all over the chicken, inside and out. It's okay if there is a little spice left over, you don't have to over do it. These spices will blend with the drippings and flavor your gravy too!
• Place in oven.
• Baste the chicken completely every 25 minutes until chicken is done. I like to use the pop up timers but if you prefer, the internal temperature should reach 170°F at the thickest point in the thigh, not touching the bone.
• After the chicken is done, drain it out into the pan, let as much of the juices flow out as possible.
• Place the roasting pan on a burner on your stovetop and bring the juice to a simmer, scraping all the little brown bits off the bottom with a spatula.
• Pour in the 3/4 cup of water and bring back to a simmer, continue to stir and scrape the bits up.
• Meanwhile, blend your cornstarch, lemon juice and broth, making sure there aren't any lumps.
• Whisk the Cornstarch mixture into the drippings and water, continuing to simmer. Gravy will start to thicken if kept over medium to low heat, be sure you whisk constantly to prevent clumps and to keep the gravy blended. Feel free to add more or less cornstarch until the desired consistency is reached.
• When the thickness of the gravy meets your satisfaction, pour it into a bowl and season with salt and pepper to taste. You can strain the gravy if you'd like, but I prefer it with the little pieces of chicken.

GARLIC CHICKEN 'N' GRAVY

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink. , Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.

ROAST CHICKEN DINNER WITH GRAVY

Steps:

• Arrange a rack in lower third of oven with no racks above it; preheat oven to 425 degrees F. Place potatoes, carrots, thyme and rosemary in a 12-inch cast iron or other oven-safe deep skillet. Season with salt and pepper and pour in 1 cup of stock. Rub skin of chicken with olive oil, then season with salt and pepper. Place chicken breast-side-up on top of vegetables.
• Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to a platter, draining juices from the cavity of the chicken into the pan. Using a slotted spoon, remove vegetables and arrange around chicken on the serving platter.
• Bring pan drippings to a simmer over medium heat. Add flour and whisk constantly for 1 minute. Add 1 cup of stock and whisk until smooth. Simmer until thickened, about 2 minutes. If too thick, whisk in additional stock 2 Tbsp. at a time until desired consistency is reached. Add cream, if desired, and season with salt and pepper to taste. Carve the chicken and serve with the vegetables and gravy.

GRAVY STUFFING CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.
• Place torn chicken in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
• Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.

CRISPY OVEN FRIED CHICKEN WITH GRAVY

Steps:

• Place the chicken in salted water for 15-20 minutes.
• Preheat oven to 425°.
• Place vegetable oil and margarine in shallow baking pan and set in oven to heat and melt.
• Combine flour and seasonings in a plastic bag.
• Shake pieces of chicken in flour mixture.
• Remove hot pan from oven and arrange chicken pieces on it, skin side down being sure not to crowd.
• Place pan in oven and bake 30 minutes.
• Turn chicken so that the skin side is up and continue to bake 20 to 30 minutes more until nicely browned and juices run clear.
• Remove to a platter and keep warm allowing to rest for at least 10 minutes.
• For gravy, scrape baking pan and place 3 tablespoons of the accumulated cooking fat and browned bits into a saucepan.
• Stir in 3 tablespoons of flour and cook 1-2 minutes until well combined.
• Stir in 2 cups chicken broth and continue cooking and whisking until gravy boils and thickens.
• Cook for about 2 minutes.
• Season with salt and pepper if necessary.