Ginas Perfect Roast Chicken With Gravy Recipes

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GINA'S PERFECT ROAST CHICKEN WITH GRAVY



Gina's Perfect Roast Chicken with Gravy image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 medium onion, peeled and sliced 1/2-inch thick
One 5-pound roasting chicken, rinsed, dried and giblets removed
2 lemon slices
1 sprig fresh thyme, chopped
1 sprig fresh rosemary, chopped
1 sprig fresh sage, chopped
3 large cloves garlic, peeled and smashed
Herb Butter, recipe follows
1/4 cup white wine
1 cup chicken broth
4 tablespoons unsalted butter, softened
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped sage leaves
1 teaspoon freshly chopped rosemary leaves
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 475 degrees F.
  • Lay onion slices down the center of a large cast iron skillet to create 2 rows that are touching.
  • Season the cavity of the chicken with salt and pepper, add lemon slices, thyme, rosemary, sage and garlic cloves.
  • Using your hands, gently separate the skin from the meat of the breast. Evenly spread the Herb Butter on the meat underneath the skin. Take the remaining butter and gently rub the skin. Wash hands and season the skin with salt and pepper. Tie drumsticks together using twine. Place the chicken on the onion slices.
  • Transfer the pan to the preheated oven and roast until the skin is golden brown and crisp, about 1 hour and 20 minutes. Use an instant-read thermometer to make sure the thighs have reached 165 degrees F.
  • Remove the chicken from the oven. Transfer to a cutting board, tent with foil and let rest.
  • Spoon off as much fat from the pan as possible. Place the pan over high heat and add white wine. Use a wooden spoon to scrape up all the browned bits on the bottom of the pan. Add chicken broth and let reduce to about half, about 4 to 5 minutes. Strain out the onions. Add the gravy back to the pan and keep warm.
  • Cut the twine from the drumsticks and carve. Pour the gravy into a serving bowl and serve with the chicken.
  • In a small bowl, add the butter, chopped thyme, rosemary, and sage. Season with salt and pepper and mix together with a wooden spoon. Reserve.

SIMPLE ROAST CHICKEN WITH GRAVY



Simple Roast Chicken with Gravy image

You'll love having this roast chicken in your weeknight repertoire. One bird can supply you with a dinner, leftovers for sandwiches or salads and a carcass and bones (which you can freeze for up to a month) to make stock. Use your homemade stock to make gravy the next time you roast a chicken. Remember that every roast chicken has two "oysters," the tender morsels on either side of the backbone: Eat one and share the other!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 7

One 4- to 5-pound chicken, giblets removed and reserved for another use
Kosher salt and freshly ground black pepper
3 sprigs thyme
3 cloves garlic, unpeeled
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups homemade chicken stock or low-sodium chicken broth

Steps:

  • Pat the chicken dry inside and out with paper towels, and let sit at room temperature to take the chill off, about 30 minutes. Meanwhile, position an oven rack in the center of the oven, and preheat to 450 degrees F. Put a rack in a small roasting pan.
  • Season the cavity of the chicken generously with salt and pepper, and stuff it with the thyme and garlic. Tie the legs together with butcher's twine. Season the outside with salt (generously) and a few grinds of pepper, and place the chicken breast-side up on the rack. (Seasoning the chicken when on the rack could result in gravy that's too salty.)
  • Roast the chicken until the skin is golden brown and crispy and a thermometer inserted in the deepest part of the thigh registers 165 to 170 degrees F, depending on how you like your dark meat, 50 minutes to 1 hour. Let the chicken rest on the rack for a few minutes, then carefully tip it forward to drain all the collected juices into the roasting pan. Discard the thyme and garlic. Let the chicken rest on a cutting board while you make the gravy. (To transfer the chicken easily, hold a wooden spoon handle in the cavity with one hand and use the other hand to lift the chicken with tongs.)
  • Remove the rack from the pan, and pour the pan drippings into a small bowl. Skim off 2 tablespoons of the fat, and stir them into the flour and 2 tablespoons water in another small bowl. Heat the roasting pan over medium-high heat, add the wine, scrape up any browned bits and simmer until the wine reduces by half, 3 to 4 minutes. Add the chicken stock and any remaining pan drippings, bring to a simmer, add the flour mixture and whisk constantly until the liquid thickens into a gravy, 2 to 3 minutes. Season the gravy with salt and pepper.
  • Remove the butcher's twine from the chicken. Snip off the wingtips using kitchen shears; reserve to make stock. Remove the leg quarters by slicing between the thigh and the body, then finding the hip joints near the backbone and slicing through them. Separate the drumsticks and thighs, and transfer to a platter. Sit the carcass upright; snip out the backbone and reserve it to make stock. Lay the breast skin-side up and slice in half through the breastbone. Separate the wings and breast, and transfer to the platter. Serve the chicken with the warm gravy. Reserve the carcass to make stock.

CLASSIC ROAST CHICKEN AND GRAVY



Classic Roast Chicken and Gravy image

Make and share this Classic Roast Chicken and Gravy recipe from Food.com.

Provided by evelynathens

Categories     Whole Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 (5 lb) chicken
1/2 onion
4 cloves garlic
1/2 lemon
1 tablespoon extra virgin olive oil or 1 tablespoon butter
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon crumbled dried rosemary
1/4 teaspoon rubbed dried sage or 1/4 teaspoon dried savory (optional)
1/4 teaspoon pepper
2 tablespoons all-purpose flour
3/4 cup chicken stock

Steps:

  • Remove giblets and neck, if present, from chicken; rinse chicken inside and out; pat dry with paper towels.
  • Place onion and garlic in cavity; squeeze juice from lemon and set aside; add lemon to cavity.
  • Tie legs together with kitchen string; tuck wings under back; brush all over with oil; sprinkle with thyme, rosemary, salt and pepper; place, breast side up, on rack in roasting pan; roast, uncovered; in 325F (160C) oven for 1 ½ hours.
  • Roast, basting occasionally with pan juices, until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185F (85C), about 1 ½ hours; transfer chicken to platter and tent with foil; let stand for 10 minutes before carving.
  • Skim fat from pan juices; sprinkle flour over juices; cook over medium-high heat, whisking, for 1 minute; gradually pour in chicken stock and reserved lemon juice, whisking until smooth and thickened, about 3 minutes; pour into warmed gravy boat.
  • Cut string holding legs together; discard onion, lemon and garlic; using kitchen scissors, cut chicken into 2 breast and 2 leg portions; cut each breast in half diagonally; cut through each leg at joint to separate into drumsticks and thighs; serve with gravy.

PERFECT ROASTED CHICKEN AND GRAVY



Perfect Roasted Chicken and Gravy image

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

1 chicken, 5 to 6 pound
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup butter
2 tablespoons extra virgin olive oil
1 medium head of garlic
1 (14 ounce) can chicken broth
1 tablespoon cornstarch
3/4 cup water
1/2 tablespoon lemon juice
salt and pepper

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.

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