Chicken With Garden Gravy Food

ROAST CHICKEN WITH SPRING VEGETABLE GRAVY

Steps:

• Let the chicken sit at room temperature 30 minutes. Meanwhile, preheat the oven to 425˚. Remove 4 strips zest from the lemon with a vegetable peeler. Cut the lemon in half and set aside. Toss the sliced fennel, garlic, onion and lemon zest with 1 tablespoon vegetable oil in a roasting pan; set a rack on top. Place the chicken breast-side up on the rack. Squeeze 1/2 lemon over the chicken, then rub with the remaining 1 tablespoon vegetable oil; season inside and out with 2 teaspoons salt and 1/2 teaspoon pepper, then place the squeezed lemon half and fennel tops (breaking to fit) in the cavity. Tie the legs together with kitchen twine.
• Transfer the chicken to the oven and roast 45 minutes. Mix the broth and vermouth in a measuring cup. Spoon a few tablespoons over the chicken and into the pan. Continue roasting, basting every 15 minutes with the broth mixture, until the juices run clear and a thermometer inserted into the thickest part of the thigh (not touching the bone) registers 165˚, 45 minutes to 1 hour 15 minutes (halfway through, tip the cavity juices into the pan). You should have about 1/2 cup of the broth mixture left.
• Let the chicken rest 10 minutes in the pan. Tip the cavity juices into the pan again, then transfer the chicken to a cutting board; let rest 30 minutes. Meanwhile, remove the rack from the pan and pour in any remaining broth mixture, scraping up any browned bits; gently smash the vegetables. Pour the broth and vegetables into a fine-mesh sieve set over a medium saucepan; press to release the juices (discard the solids).
• Bring the juices to a simmer over medium heat; season with salt and pepper. Remove from the heat, add the butter and swirl to melt. Add 1 teaspoon lemon juice from the remaining 1/2 lemon. Carve the chicken and serve with the gravy.

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.

COUNTRY CHICKEN WITH GRAVY

Steps:

• In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

CHICKEN WITH GARDEN GRAVY

Steps:

• In a shallow pan mix first 6 ingredients.
• Place chicken on top, skin side up and brush with melted margarine.
• Bake at 375 degrees for 30 minutes.
• Add zucchini or green beans and lemon slices and bake 30 minutes longer.
• Mix cornstarch and bouillon until smooth, pour into pan.
• Stirring constantly, bring to a boil over medium heat and boil for 1 minute.
• Serve over chicken. Serves 4.

SMOTHERED AND COVERED CHICKEN AND GRAVY

Steps:

• Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
• Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
• Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

ROAST CHICKEN WITH GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• Season the cavity of the chicken with salt and pepper. Tie the legs together with kitchen twine and fold the wing tips under the back. Place the onion, celery, neck, and heart in the center of a roasting pan just large enough to accommodate the chicken. (Discard the liver or reserve for other recipes.) Brush the entire chicken with the butter; season with salt and pepper. Set the bird breast-side up on top of the vegetables.
• Roast the chicken for 45 minutes. Then increase the temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the gravy.
• Pour the fat and juices in the pan to a degreasing cup or small bowl. Reserve 1 1/2 tablespoons of the fat, discard the rest, and add the roasting juices to the broth. Place the pan directly on the burner over medium-high heat and add the reserved fat. Scrape up any browned bits on the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the sauce into a gravy boat and season with salt and pepper to taste. Discard the vegetables and giblets.
• Carve the chicken and serve with gravy.

HOMEMADE GRAVY

Steps:

• In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
• Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

CHICKEN WITH GARDEN GRAVY

Steps:

• Add hot water to vegetable soup mix and let set for 15 minutes.
• (to soften and rehydrate soup) Mix with cream soup.
• Pour over chicken and bake at 350 for 30-45 minutes.
• Serve with mashed potatos, rice or noodles.

CLASSIC ROAST CHICKEN & GRAVY

Steps:

• Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
• Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn't swamp it.
• Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
• Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
• Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
• Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
• While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
• Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
• Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
• Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.