SIMPLE CHICKEN GRAVY
I cook by instinct, and this gravy is good. After roasting your chicken, remove it to a platter and follow these directions.
Provided by John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
- Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 7.9 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.3 g, Protein 35.9 g, SaturatedFat 4.9 g, Sodium 104.9 mg
ROAST CHICKEN PAN GRAVY
This is your basic pan gravy technique, and it doesn't matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
- Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
- Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
- Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.2 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 463.7 mg, Sugar 0.3 g
ROAST CHICKEN WITH PAN GRAVY
In an uncertain world, everybody needs a truly excellent recipe for roast chicken, one that will never, ever fail you. This is it. And although basting the chickens seems like a chore, it will give them a beautiful burnished glow. Killing two birds with one stone-that is, cooking two birds together-provides dinner tonight and enough leftovers for three more meals. Saving both chicken carcasses for the stockpot (they can be frozen if desired) is key.
Categories Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 with leftovers
Number Of Ingredients 7
Steps:
- For roast chicken:
- Preheat oven to 450°F with rack in middle.
- Pull off excess fat around cavities of chickens and discard, then rinse chickens and pat dry. Melt 4 tablespoons butter with garlic and brush butter all over chickens. Season both chickens inside and out with 2 1/2 teaspoons salt and 1 teaspoon pepper (total). Put half of garlic and 1 lemon half in each cavity and loosely tie legs together with string.
- Roast chickens in a large (17-by 11-inch) flameproof roasting pan, basting with pan juices using a spoon (remove pan from oven and tilt if necessary) every 20 minutes, rotating pan, until an instant-read thermometer inserted into fleshy part of a thigh of each chicken (do not touch bone) registers 170°F, 50 to 60 minutes total. Baste chickens once more, then carefully tilt them so juices from cavities run into roasting pan. Transfer chickens to a cutting board (reserve pan) and let rest 15 minutes before carving.
- Make gravy while chickens rest:
- Pour off all but 2 tablespoons fat from pan, then cook remaining drippings over medium-high heat until deep golden, 1 to 2 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in water and simmer, stirring and scraping up brown bits, until thickened, about 3 to 4 minutes. Whisk in remaining 4 tablespoons butter and lemon juice to taste (from remaining lemon halves). Season with salt and pepper. Strain through a fine-mesh sieve into a gravy boat.
PERFECT ROASTED CHICKEN AND GRAVY
This chicken is my quickly becoming a regular in my DH's and my Sunday dinner rotation. We take turns each week making Roast dinners of some kind, and while this gravy couldn't ever replace Bisto, is sure is close! *Note: A roasting rack that fits your pan it VERY important for this recipe
Provided by Ness713
Categories Whole Chicken
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
KIDS' FAVORITE ROASTED CHICKEN WITH GRAVY
Provided by Cathal Armstrong
Categories Chicken Roast Kid-Friendly Dinner Thyme Cookie Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 to Makes 6 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400°F. Mix the butter, garlic, and thyme in a bowl with a spoon until soft.
- 2. Carefully, using your fingers, peel the skin away from the chicken breast and rub the butter mixture under the skin. Rub the outside of the skin with the canola oil and season with the salt and pepper.
- 3. Place the chicken in a roasting pan and roast in the oven for 1 hour. Remove, take the chicken out of the roasting pan, and let it rest on a plate while you make the gravy.
- 4. Put the roasting pan on a burner over low heat, sprinkle in the flour, and stir to incorporate any liquid in the pan.
- 5. Gradually add the chicken stock, stirring constantly. Transfer the gravy into a small pot, and simmer over low heat until it has the preferred consistency.
- 6. Add additional salt and pepper to taste and strain the gravy through a fine mesh sieve before pouring it onto the chicken (which will have released some juice onto the plate by now).
EXCELLENT GRAVY FOR ROAST CHICKEN
This is how my Granny makes it. Loads better than that rubbish instant stuff but still really simple. All in all, an excellent gravy for a proper British roast.
Provided by Wendy-Bob
Categories European
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- Spoon Bisto powder into saucepan and mix with a small amount of the water to make a paste.
- Break up the Knorr stock cube and add to saucepan along with the rest of the water.
- Heat until the gravy thickens, stirring constantly.
- Season with salt & pepper (to taste) and add any meat juices from the roasting pan.
- Serve.
Nutrition Facts : Calories 4.8, Fat 0.1, Cholesterol 0.3, Sodium 579.5, Carbohydrate 0.6, Protein 0.3
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