Baked Chicken Gravy Food

OVEN BAKED CHICKEN AND GRAVY

Steps:

• Lay chicken flat in a greased 9x13 pan.
• Lay sliced onions over the chicken.
• Mix one cup of water with the cream of chicken soup. Pour this over the chicken.
• Sprinkle the gravy powder over the top.
• Pour the rest of the water over everything.
• Top with parmesan cheese.
• Cover and bake for 10 minutes at 425º Fahrenheit.
• Then uncover and bake for an additional 20-30 minutes.

SIMPLE ROAST CHICKEN WITH GRAVY

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.

HOMEMADE CHICKEN GRAVY

Steps:

• Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
• Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

BAKED CHICKEN BREASTS WITH GRAVY

Steps:

• Lay out the chicken breasts in a 6x9 baking pan and pour the broth over the chicken.
• Crush the crackers into crumbs and sprinkle over the chicken making sure to cover the entire dish.
• Next spread the diced onion over the chicken and slice the butter into about 8 small slabs and lay 2 slabs per piece of chicken (more can be used if desired).
• Add salt and pepper then bake at 350F for about 1 hour or until chicken is brown on top.
• Serve with mashed potatoes using the cracker/broth mixture as a gravy!

BAKE ME CRAZY CHICKEN WITH GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium-high heat, add the oil.
• Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing
• For the sauce:
• In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.

OVEN CHICKEN THAT MAKES ITS OWN GRAVY

Steps:

• Coat chicken with flour.
• Put chicken in a single layer, skins down, in melted butter in a baking dish.
• Bake uncovered in 425°F (hot) oven for 30 minutes.
• Turn chicken,then bake until brown, about 20 minutes longer or till tender.
• Remove from oven and reduce temperature to 325°.
• Discard excess fat.
• Combine evaporated milk, soup, cheese, salt and pepper.
• Add onions and mushrooms to chicken.
• Pour evap.
• milk mixture over chicken.
• Sprinkle with paprika.
• Cover dish with foil.
• Return to oven and bake for 15 to 20 minutes longer.

BAKED FRIED CHICKEN WITH PAN GRAVY

Steps:

• To make the chicken: place the chicken pieces in a in baking dish, and pour buttermilk over to cover, turing with hands to coat all evenly; refrigerate for 45 minutes (make certain to use a baking dish to accommodate the chicken pieces in one layer).
• Set oven to 400 degrees.
• Spread the 1/2 cup melted butter in a large baking dish (large enough to hold chicken pieces).
• Using a heavy plastic freezer bag place the flour and all seasonings together and shake bag to mix.
• Reserve 2 heaping tablespoons of flour mixture; set aside.
• Shake one piece of chicken at a time in the seasoned flour, then place skin-side down in the baking dish.
• Bake for 20 minutes, turn over and continue baking for another additional 20 minutes, or until crispy and cooked.
• Remove the chicken; set aside in a warm place.
• For the gravy: Pour the pan drippings from the cooked chicken into a skillet, and saute the onions and mushrooms on medium high heat until soft.
• In a small cup whisk together the 2 tablespoons reserved flour with the 1 cup milk or cream until smooth.
• Whisk the milk mixture into the onion/mushroom mixture.
• If you think you need to add in the bouillon powder then add it in at this point, if not just omit it.
• Simmer until thickened, adding in more milk or cream to desired consistancy is reached.
• Serve the gravy with the chicken.

EASY CHICKEN GRAVY

Steps:

• In 1-quart saucepan, heat 1 1/2 cups of the broth to boiling. Reduce heat to medium.
• In small bowl, stir remaining 1/2 cup broth, the flour, salt and pepper with whisk until smooth. Gradually stir mixture into hot broth. Cook and stir until thickened and bubbly.

CHEESY BAKED CHICKEN & GRAVY

Steps:

• Coat chicken with flour.
• Put butter in 13x9 baking pan; add chicken.
• Bake at 375* for 40 minutes, turning once.
• Remove pan from oven; reduce temperature to 325*.
• Spoon excess fat from chicken.
• Mix milk with remaining ingredients until smooth.
• Pour over chicken.
• Bake an additional 15 minutes, until bubbly.

BAKED CHICKEN THAT MAKES ITS OWN GRAVY

Steps:

• Set oven to 425 degrees F.
• Grease a 13 x 9-inch baking pan.
• Coat the chicken lightly and evenly in the flour.
• Melt the butter, and spread evenly in the bottom of the baking dish.
• Arrange the chicken in a single layer with skins down in prepared baking dish in the melted butter.
• Bake uncovered for 30 minutes.
• Remove the chicken from the oven.
• Reduce the temperature to 325 degrees.
• Pour off any excess fat.
• Add in the onions and mushrooms to the chicken in the baking dish.
• In a bowl, combine the soup, evaporated milk, cheese, Parmesan cheese (if using) salt and pepper, cayenne (if using), and garlic powder or fresh garlic (if using).
• Pour the mixture over the chicken.
• Sprinkle with paprika.
• Continue to bake for 15-20 minutes longer.

CHICKEN GRAVY

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.

EASY BAKED CHICKEN WITH STUFFING & GRAVY

Steps:

• Pre-heat oven to 375.
• Prepare stuffing according to package directions.
• Spray a 9 x 13 baking dish with cooking spray.
• Spoon a small amount of stuffing into underside of each chicken breasts and place into pan.
• Combine salt, pepper, garlic powder, onion powder and paprika into a small bowl.
• Sprinkle onto each chicken breast.
• Spoon remaining stuffing into baking dish around chicken breasts.
• Cover dish with foil and bake for 30 minutes.
• Remove from oven
• Pour gravy over chicken and stuffing.
• Re-cover with the foil and bake for 15-30 minutes until done.