ROASTED GARLIC-HERB GRAVY
This came from Thanksgiving Dinner cookbook. When I made this gravy I easily cut the recipe in half. I used chicken broth in place of stock. Plus all dried seasonings. When I made this gravy I cooked my veggies in my broth as we had deep fried our turkey and there was no time for pan roasting. I recommend serving this over poultry.
Provided by internetnut
Categories Vegetable
Time 15m
Yield 1 quart, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In the last hour of turkey roasting, scatter the carrots, celery, and garlic in the bottom of the roasting pan.
- In a 3-quart saucepan, bring the stock to a boil over medium heat. Reduce by half.
- When the turkey comes out of the oven, remove the carrots and celery stalks and place them in a blender or food processor. Add the stock and puree until smooth. Add half the garlic cloves, puree, and taste. (Heads of garlic vary in intensity, so it is necessary to check the strength of the sauce as you go). Add more garlic to taste, if desired.
- Stir in the salt and pepper, and just before serving, add the parsley, chives, and savory.
Nutrition Facts : Calories 41.1, Fat 0.2, Sodium 417.1, Carbohydrate 9.1, Fiber 1.3, Sugar 1.4, Protein 1.6
ROASTED GARLIC GRAVY
Garlic lovers unite! Roasting a whole head of garlic gives this sauce a gourmet (yet surprisingly mellow) flavor. Serve over Chickpea-Veggie Loaf and/or baked potatoes. From the vegan restaurant "It's Only Natural" in Middleton, CT.
Provided by White Rose Child
Categories Sauces
Time 1h2m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a small oven-safe dish, place the garlic and pour on about 1 cm. of water. Put it in the oven or a toaster oven at 350 until the outside is brown and the innermost cloves are soft,25-30 minute Check after 20 minutes to see if you need to add a little more water- it dries up easily!
- Allow the roasted garlic to cool. Ten slice off the top and squeeze the soft cloves from the skin into a small bowl. Mash the garlic with a fork and set aside.
- Toast the flour in a medium-sized pot, over medium heat, stirring constantly, until fragrant but NOT browned. Vigorously stir in the oil, then the garlic, with a wire whisk and cook for a couple of minutes on low heat, stirring often.
- Stir or whisk in the liquid, soy sauce and herbs, stirring till fairly smooth (There'll probably still be chunks of garlic!) Simmer the gravy for 20 minutes, stirring occasionally. Serve hot.
Nutrition Facts : Calories 83.7, Fat 4.8, SaturatedFat 0.5, Sodium 227.2, Carbohydrate 9.1, Fiber 1.2, Sugar 0.2, Protein 2.1
ROAST CHICKEN DINNER WITH ROASTED GARLIC GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h
Yield 4 servings, plus 1 chicken for another use
Number Of Ingredients 13
Steps:
- Preheat the oven to 475 degrees F.
- Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Rub each bird with 1/2 stick of softened butter.
- Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting. Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put 1 chicken into this pan. Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string. Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.
- Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping.
- For the second bird, put it in a roasting pan and douse it with the juice of 2 limes, then stuff the limes into the bird along with 2 large cloves of smashed garlic. Tie the legs and roast for 15 minutes at 475 degrees F, baste, then roast 45 minutes. Remove the chicken from oven to a cutting board. When cool enough to handle, remove the chicken from bone and pull the meat into small pieces. Reserve for a make-ahead meal.
SEASONED GARLIC GRAVY
Poultry seasoning perks up this very simple, yet tasty, no-mess gravy that's perfect for turkey as well as mashed potatoes! -Hannah Thompson, Scotts Valley, California
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in flour, poultry seasoning and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Nutrition Facts : Calories 28 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
ROASTED GARLIC
Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!
Provided by Becky
Categories Side Dish Vegetables
Time 1h5m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g
CHILI-ROASTED CHICKEN WITH ROASTED GARLIC GRAVY
Categories Chicken Garlic Poultry Roast Dinner Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Stir 2 tablespoons butter, 2 tablespoons flour and 3 teaspoons chili powder in small bowl to blend. Rub butter mixture all over chicken; sprinkle with salt and pepper. Place chicken in small roasting pan; scatter garlic around chicken in pan.
- Roast chicken 40 minutes. Transfer garlic cloves to small plate. Return chicken to oven and roast until juices run clear when thigh is pierced with small knife, basting occasionally, about 25 minutes.
- Meanwhile, peel garlic and mash. Stir remaining 2 tablespoons butter and 2 tablespoons flour in heavy medium saucepan over medium heat 1 minute. Gradually whisk in broth and wine. Add sage, garlic and remaining 1 1/4 teaspoons chili powder. Boil until reduced to 1 cup, whisking occasionally, about 8 minutes. Season gravy to taste with salt and pepper.
- Transfer chicken to platter. Serve chicken with gravy.
SMASHED POTATOES WITH ROASTED-GARLIC GRAVY
Provided by Maggie Ruggiero
Categories Garlic Potato Side Roast Christmas Thanksgiving Vegetarian Dinner Christmas Eve Gourmet Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Roast garlic and make stock:
- Preheat oven to 400°F.
- Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.
- While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.
- Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.
- Boil potatoes:
- Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.
- Make Gravy while potatoes cook:
- Mash roasted garlic to a purée.
- Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.
GLUTEN-FREE ROASTED GARLIC AND HERB GRAVY
Every Thanksgiving I make this gravy for my family. I keep it gluten-free for my mom by using cornstarch and by adding layers of flavor with fresh herbs and roasted garlic so even if your bird doesn't render a lot of drippings you still have a delicious gravy.
Provided by Megan Mitchell
Categories condiment
Time 1h15m
Yield 6 to 7 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1 inch. Discard the top. Place the garlic head on a small sheet of foil. Drizzle with extra-virgin olive oil and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast until golden brown and soft, 55 to 65 minutes. Remove and let cool slightly.
- Meanwhile in a medium saucepot, combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring to a simmer and then reduce the heat to low, cover and cook for 30 minutes.
- Add the reserved drippings to the pot. Squeeze in the roasted garlic from the head. Stir and then remove from heat. Strain through a fine-mesh sieve into a medium bowl, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt, if needed.
- To make the slurry, combine 1/2 cup of the cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
- Bring the stock back up to a simmer over medium. Slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If the gravy looks too loose, make another slurry with the remaining cornstarch and slowly whisk in a little bit at a time until you feel the gravy thicken. Taste for seasoning. Keep warm until needed.
More about "roasted garlic gravy recipes"
EASY ROASTED GARLIC GRAVY RECIPE • NOMAGEDDON
From nomageddon.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory Dinner, Sauce, Side Dish
- Break 6 cloves of garlic off the head and lay them out onto aluminum foil. Drizzle with olive oil and wrap the foil up tightly into a pouch.
- Allow the garlic to cool enough to handle. Squeeze it out of the skins and into a small bowl. Mash with a fork and set aside until ready to use.
ROASTED GARLIC GRAVY RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 14Total Time 1 hr 15 minsCategory CondimentCalories 80 per serving
- Heat oven to 325°F.* Carefully peel paper-like skin from around bulbs of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of bulb to expose cloves. Place cut side up on 12-inch square of aluminum foil. Drizzle bulb with oil. Wrap securely in foil. Place in pie plate or shallow baking pan. Roast 45 to 60 minutes, or until garlic is tender when pierced with toothpick or fork. Cool slightly. Squeeze garlic into bowl; mash with fork.
- After removing turkey from roasting pan, pour drippings (turkey juices and fat) into bowl or glass measuring cup, leaving brown bits in pan. Let drippings stand about 5 minutes to allow fat to rise. Skim 6 tablespoons fat from top of drippings, and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 3 cups; reserve.
- Stir mashed garlic and flour into fat in pan, using wire whisk. Cook over medium heat about 1 minute, stirring constantly and scraping up brown bits, until mixture is smooth and bubbly. Remove from heat.
- Gradually stir in reserved 3 cups drippings; increase heat to medium-high. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until gravy thickens. Stir in salt and pepper.
ROASTED GARLIC GRAVY WITH O CABERNET VINEGAR - O …
From ooliveoil.com
- While chicken or turkey is roasting, take advantage of the hot oven and roast garlic as well (see preparation tips below if needed). Set aside until poultry is done.
- When poultry is done, remove the bird and pour drippings into a measuring cup. Allow the fat and liquid to separate, naturally.
- Scoop approximately 3 tbsp of fat from drippings and return to roasting pan on stovetop. Discard excess fat and save remaining drippings.
- Slowly whisk flour into the roasting pan and cook over medium heat until golden brown, whisking often.
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