Classic Gravy Food

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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.

CLASSIC GRAVY



Classic Gravy image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 5

1 bag of giblets from a turkey (gizzards, liver and neck)
Turkey drippings from a freshly cooked turkey
6 tablespoons all-purpose flour, plus more if needed
4 cups low-sodium chicken stock, plus more if needed
Kosher salt and freshly ground black pepper

Steps:

  • Place the giblets in a saucepan, cover with water and bring to a boil. Cook until the giblets are cooked through, 20 to 25 minutes. Remove the pan from the heat and let the giblets sit in the water, allowing them to cool.
  • Remove the giblets from the saucepan and chop the liver and gizzards. Pick the meat from the neck bone and discard the bones. Save the giblet broth.
  • Pour the turkey drippings from the roasting pan into a pitcher. Allow the fat to rise to the top, leaving the stock juices at the bottom. Ladle or pour the fat into a separate container.
  • Place the roasting pan on the stove over medium heat. Add 1/4 to 1/2 cup of the reserved fat. Sprinkle over the flour and whisk to combine, scraping the brown bits from the bottom of the pan. If it is too oily, sprinkle in another 1 to 2 tablespoons of flour. If it is too dry, add more fat and stir until the flour and fat are combined. Continue to cook the roux until it is golden brown, 4 to 5 minutes.
  • While whisking, pour in the chicken stock. Cook, whisking gently, until the mixture begins to thicken. Pour in the stock juice drippings from the pitcher and continue to cook, stirring, until thick, 4 to 5 minutes. Thin as needed with the giblet stock and additional broth if needed. Stir in the giblets and season to taste with salt and black pepper. Cook for another 5 minutes or so until the giblets are warmed through, then serve.

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