ENGLISH ROAST CHICKEN
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Position an oven rack in the middle of the oven and preheat to 425 degrees F.
- To prepare the chicken, lift the skin gently with a knife and insert some small pieces of butter and slices of lemon under the breast.
- Make a ball of the stuffing and place in the cavity. Tie the chicken together with a string. Lay 6 pieces of streaky smoked bacon over the chicken. Season with salt and freshly ground pepper. Rub salt and butter into the skin. Heat oil in roasting pan and put the chicken and the onion into it. Cook for 1 hour and 30 minutes. Baste the chicken thoroughly every 20 minutes. After 1 hour and 10 minutes remove the crispy bacon slices and place them on a dish for serving. Return the chicken to the oven for another 20 minutes.
- While the Chicken is cooking, start the gravy:
- To make stock, combine the giblets with a bay leaf and an onion in a saucepan. Cover with water and bring to a boil. Add carrot and peppercorns. When the chicken is cooked, transfer it to a plate and keep warm. Put the roasting tin on heat and drain off fat with a spoon. Add 2 tablespoons of flour to the juice. Keep stirring. When the juice is brown add the stock. Sieve the gravy to remove any lumps. Add a splash of white wine if desired.
- In a medium saucepan melt the butter and sweat the onions until translucent. Combine the chopped herbs, breadcrumbs, beaten egg, lemon juice and zest in a medium-mixing bowl. Add onions and mix thoroughly.
- Preheat oven to 425 degrees F.
- Parboil the potatoes. Coat them in flour. Put in a roasting tin with very hot sunflower oil. Roast for 30 minutes.
CLASSIC ROAST CHICKEN & GRAVY
What more can we say? A classic roast chicken recipe should be in everyone's repertoire, and it can always save the day
Provided by Barney Desmazery
Categories Main course
Time 1h40m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
- Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn't swamp it.
- Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
- Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
- Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
- Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
- While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
- Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
- Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
- Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.
Nutrition Facts : Calories 567 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 49 grams protein, Sodium 0.84 milligram of sodium
SMOTHERED AND COVERED CHICKEN AND GRAVY
Steps:
- Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
- Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
- Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.
ENGLISH ROAST BEEF
A pot roast that can't be beat! A blend of flavors you never would expect. This has become a favorite of my historical interpreter friends. Wine can be substituted for water in the roasting pan if you like.
Provided by SHADOWS1
Categories World Cuisine Recipes European UK and Ireland English
Time 3h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
- Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
- Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 2.3 g, Cholesterol 184.4 mg, Fat 31 g, Fiber 0.3 g, Protein 61.2 g, SaturatedFat 13.2 g, Sodium 255.4 mg, Sugar 0.6 g
SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR BEGINNERS)
This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.
Provided by Derf2440
Categories Chicken
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
- Add hot water and butter; stir to mix.
- Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
- Check inside the chicken for giblets, remove and set aside.
- Rinse chicken inside and out with cold running water.
- Dry thoroughly inside and out with paper towel.
- Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.
- Place chicken in a roaster.
- Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.
- If necessary secure the neck skin with a pick.
- Take a length of kitchen string and tie the ends of the legs as close together as possible.
- Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.
- Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.
- Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.
- If the bird is not completely covered (except for the underside) Use a third piece to finish covering.
- Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.
- Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.
- At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.
- If the juice is not yet clear, roast a little longer and check again.
- Once the chicken is well browned, remove to platter, cover with foil and let rest.
- In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.
- Remove to strainer, reserving liquid.
- Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
- Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.
- Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.
- (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.
- Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.
ONION GRAVY FOR BRITISH BANGERS AND MASH
Being a Brit, bangers & mash is a fairly regular staple on the household menu. I tried recipe after recipe for the perfect onion gravy to go with it, and this is by far and away the best.
Provided by Lupin Pooter
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
- Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
- Stir flour into the caramelized onions and cook for 1 minute.
- Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 11.2 g, Cholesterol 46.1 mg, Fat 17.7 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 11.1 g, Sodium 514.3 mg, Sugar 4.1 g
ENGLISH ROAST CHICKEN AND GRAVY
This recipe comes from my mother in law, who is from England. My husband ate this every Sunday growing up. It is important to have a meat thermometer handy so you don't have to cut into the chicken to see if it is done, otherwise you will end up with dry chicken. You can also add some par-boil potatoes the last 45 minutes to an hour for a complete meal. Enjoy!
Provided by Chef Sweet Sal
Categories One Dish Meal
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350°F.
- Remove giblets, and rinse chicken. Dry chicken completely with paper towels (important). Place in a shallow roasting pan.
- Rub with 2-3 tablespoons of olive oil, and with the salt, onion powder, and pepper.
- Remove skin from an onion, cut in half, and place into microwave safe dish into microwave on high for 3-4 minutes, or just until soft.
- Place half the onion in the chicken cavity, and put the other half pulled apart in pieces all around the chicken in the pan.
- Roast chicken uncovered in the oven for 1 hour and 45 minutes to 2 hours.
- Insert meat thermometer. Temperature should be around 180°F (If you see red or pink juices coming out, it is definitely still raw).
- Once fully cooked, remove chicken from pan, saving pan drippings and let the chicken rest for at least 10 minutes.
- Skim fat from pan drippings, and place pan on stove top on medium heat. (If there is a lot of juice, you may want to pour some off).
- Slowly heat the juices and whisk in flour to desired gravy thickness. If the gravy becomes too thick, just thin it out with water. Add more onion powder if desired.
Nutrition Facts : Calories 559.5, Fat 41.6, SaturatedFat 10.9, Cholesterol 160.4, Sodium 150.7, Carbohydrate 5.5, Fiber 0.6, Sugar 1.2, Protein 38.4
ROASTED CHICKEN WITH BROWN GRAVY
Folks say this is the most delicious roasted chicken in brown sauce they've ever had. There's only one problem-there are never any leftovers! -Annie Tompkins, Deltona, Florida
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered, at 450° for 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, until juices run clear, 1-1/4 hours. Remove chicken and keep warm. Place pan juices in saucepan; skim off excess fat. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1 minute. If desired, crumble bacon into gravy. Serve gravy with chicken.
Nutrition Facts : Calories 360 calories, Fat 23g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 701mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
More about "english roast chicken and gravy recipes"
GRANDMOTHER'S ROAST CHICKEN & GRAVY | THE ENGLISH KITCHEN
From theenglishkitchen.co
Servings 6Estimated Reading Time 7 mins
CLASSIC ROAST CHICKEN & GRAVY | THE ENGLISH KITCHEN
From theenglishkitchen.co
Servings 4Estimated Reading Time 6 mins
SLOW-COOKED ROAST CHICKEN WITH GRAVY RECIPE - BBC FOOD
From bbc.co.uk
EASY CHICKEN GRAVY RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
EASY-TO-MAKE CHICKEN GRAVY RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROAST CHICKEN DINNER AND BISTO CHICKEN GRAVY RECIPE - PERFECTION!
From recipesformen.com
PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
SIMPLE CLASSIC ENGLISH ROAST RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
ENGLISH ROAST CHICKEN : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
ROAST CHICKEN & STUFFING RECIPE WITH GRAVY | CANADIAN …
From dairyfarmersofcanada.ca
PERFECT GRAVY | RECIPES | DELIA ONLINE
From deliaonline.com
ROAST CHICKEN WITH PAN GRAVY - MIDWEST LIVING
From midwestliving.com
ROASTED PAN CHICKEN & GRAVY RECIPE | BARBEQUE RECIPES IN …
From kfoods.com
ROAST CHICKEN DINNER WITH ROASTED GARLIC GRAVY : RECIPES : …
From cookingchanneltv.com
ANCHOVY BUTTER ROAST CHICKEN - OUR MODERN KITCHEN
From ourmodernkitchen.com
CLASSICAL ENGLISH ROAST CHICKEN RECIPE - UNOFFICIAL FOOD GUIDE
From unofficialfoodguide.com
SLOW COOKED CHICKEN AND GRAVY - HAPPY HOMESCHOOL NEST
From happyhomeschoolnest.com
ROAST CHICKEN | CHICKEN.CA
From chicken.ca
BRENDA GANTT RUMP ROAST - THERESCIPES.INFO
From therecipes.info
RECIPE DETAIL PAGE | LCBO
From lcbo.com
10 BEST SHREDDED CHICKEN WITH GRAVY RECIPES | YUMMLY
From yummly.com
TRADITIONAL ROAST CHICKEN WITH APPLE, SAGE AND ONION STUFFING ...
From deliaonline.com
ENGLISH ROAST CHICKEN, SAUTEED VEGETABLES, GRAVY - ATLAS MASTERCLASS
From atlasweekly.com.au
INSPIRATION | RECIPES | ROAST CHICKEN WITH GARLIC AND LEMON PAN …
From wolfgourmet.ca
ENGLISH ROAST CHICKEN | ATLAS WEEKLY
From atlasweekly.com.au
PAN SEARED CHICKEN THIGHS WITH GARLIC GRAVY - THE QUICKER KITCHEN
From thequickerkitchen.com
CROCK POT CHICKEN & GRAVY (3-INGREDIENT SUPER EASY SLOW COOKER …
From bakeitwithlove.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HOW TO - CLASSIC ENGLISH ROAST BEEF DINNER - CHILLI & LIFE
From chilliandlife.com
ENGLISH ROAST RECIPES | RECIPELAND
From recipeland.com
GRAVY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY HOMEMADE CHICKEN GRAVY - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
INSPIRATION | RECETTES | ROAST CHICKEN WITH GARLIC AND LEMON PAN …
From wolfgourmet.ca
ROAST CHICKEN WITH PERFECT GRAVY RECIPE - BBC FOOD
From bbc.co.uk
LOIN TIP ROAST WITH BROWN GRAVY - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
CHICKEN ROAST WITH STUFFING AND GRAVY | HELLO CHEF!
From hellochef.me
ENGLISH ROAST - PINTEREST
From pinterest.com
ROAST CHICKEN WITH GRAVY
From knorr.com
FOODI ROAST CHICKEN RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
WHOLE STUFFED CHICKEN WITH PAN GRAVY RECIPE
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love