Restaurantchickengravy Recipes
CHICKEN GRAVY
After preparing your favorite chicken dish, it's all gravy - chicken gravy! Pour over chicken and go to town! Yum! If you don't have chicken stock on hand, you could also use bouillon cubes; just follow package directions and proceed as below.
Provided by Barbara Cannon
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Yield 16
Number Of Ingredients 3
Steps:
- Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!
Nutrition Facts : Calories 6 calories, Carbohydrate 1.4 g, Sodium 0.2 mg
RESTAURANT CHICKEN GRAVY
Recipe source: unknown. This is supposed to be a copycat of chicken gravy made by cafeteria style restuarants and diners.
Provided by Aunt Willie
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In blender, combine all ingredients.
- Blend at high speed until smooth.
- Pour into a saucepan over medium heat and cook, stirring constantly, for about 4 or 5 minutes, or until the gravy is smooth and thickened.
- Taste and add salt and pepper, if needed.
- Serve hot.
Nutrition Facts : Calories 125.4, Fat 4.5, SaturatedFat 1.2, Cholesterol 0.6, Sodium 1225.5, Carbohydrate 14, Fiber 0.4, Sugar 3.3, Protein 6.3
CHICKEN AND GRAVY SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to low heat.
- In a bowl, add the lemon juice, sugar or honey, parsley, garlic and extra-virgin olive oil. Stir to combine. Season the chicken with salt and pepper and add to the dressing, turn to coat and let marinate for 15 minutes.
- Heat a large skillet, broiler, grill or grill pan. Shake off excess marinade and cook the chicken for 6 minutes on each side. Remove to a cutting board, let rest for a few minutes and slice on an angle.
- While the chicken marinades and cooks, add the butter to a sauce pot over medium heat. When the butter melts, stir in the flour, cook 1 minute, then whisk in the stock. Cook until thickened to a light gravy, about 5 to 6 minutes. Season with black pepper, remove from the heat and stir in the Dijon.
- While the chicken cooks, crisp the bread in the warm oven.
- Cut the bread into 4 portions and split or halve. Use tongs to dip the sliced chicken in the gravy and fill the rolls. Arrange on a serving platter and serve.
CHICKEN GRAVY
This is a quick and easy chicken gravy for roasted chicken or baked chicken of any kind. It also goes perfectly with mashed potatoes! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups
Number Of Ingredients 7
Steps:
- Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.
Nutrition Facts : Calories 98 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 255mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
GARLIC CHICKEN 'N' GRAVY
This family favorite--chicken and gravy--can be prepared in less than 30 minutes using just a skillet.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 208 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 407mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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.
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- If using drippings (optional): When you have taken your chicken out of the oven, pour the liquid and drippings from the pan into a liquid measuring cup or a bowl. (Tip the pan away from your body and be careful not to burn yourself)! Let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings. You will notice that the fat will rise to the top, leaving the drippings and liquid on the bottom. Use a large spoon or ladle to skim (remove most of the fat from the top of the drippings).
- To make the gravy, use a large sauce pan and add 1/2 cup of drippings (or chicken broth) to the pan.
- Add 1/4 cup flour to the pan and whisk together until it makes a smooth paste. (At this point, you'll need to use a little of your own judgement. You want a pasty consistency. If yours seems a little greasy, add more flour).
- When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown. You are creating a roux.
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