KITTENCAL'S CREAMY CHICKEN GRAVY
This should yield about 3 cups gravy, if you don't use it all you can freeze it, use a good-quality chicken broth for this
Provided by Kittencalrecipezazz
Categories Sauces
Time 10m
Yield 3 cups (approx)
Number Of Ingredients 8
Steps:
- In a heavy saucepan melt butter over medium-high heat.
- Whisk in flour and stir constantly for 1 minute (do not let the flour brown).
- Slowly add in broth, chicken bouillon powder, half and half or milk, pinch garlic powder (if using) and dryed onions; stir/whisk over medium heat until smooth and thickened (this should take about 2-3 minutes).
- Add in lots black pepper and salt if desired.
- Delicious!
Nutrition Facts : Calories 264.8, Fat 19.9, SaturatedFat 12, Cholesterol 52.3, Sodium 1274.9, Carbohydrate 13.2, Fiber 0.3, Sugar 1.1, Protein 8.4
CHICKEN SOUP KNISHES WITH CREAMY GRAVY
The best thing about my Nana Celie's chicken soup (other than how comforting her house smelled when she had a pot simmering on the stove) was how tender the chicken meat was no matter how long she cooked it. I later learned that her secret was to use only dark meat, which was rendered so silky it practically slipped of the bone in one piece. In this twist on a classic knish, I use only chicken thighs and turn the soup into an uber-chicken-y gravy for dunking. While you can replace the schmaltz with any neutral cooking oil, I strongly recommend sticking with dark meat chicken since white meat will cook up mealy and dry.
Provided by Food Network Kitchen
Time 4h30m
Yield 16 to 18 pieces
Number Of Ingredients 20
Steps:
- For the pastry: Whisk together the flour, baking powder and salt in the bowl of a stand mixer. Add the schmaltz, vinegar and 1/2 cup water and stir into a shaggy ball with a spoon or large rubber spatula. (It's OK if some of the flour remains dry at the bottom of the bowl; the dough will come together during kneading.) Attach the dough hook to the mixer and knead on medium speed until the dough is smooth and elastic, about 8 minutes. Dump out the dough onto a lightly floured surface and knead it into a uniform ball, about 30 seconds. Wrap the dough in plastic wrap and chill for at least 30 minutes while making the filling. (The dough can be made and refrigerated up to 1 day ahead.) For the filling: Combine the chicken thighs, chicken broth, garlic, carrots, onion, parsnip, bay leaf, half the parsley, half the thyme and 2 teaspoons salt in a wide shallow pot and bring to a simmer over medium-high heat. Cover the pot, and simmer gently over low heat until the chicken is very soft and tender, about 1 hour 30 minutes.
- Transfer the chicken to a plate and set aside until cool enough to handle, about 10 minutes. Use a slotted spoon to remove the vegetables to a second large plate. Place a strainer over a large bowl and strain the broth; reserve for the gravy. Transfer the strainer over a plate to catch any drips and set the vegetables and the broth aside. Wipe out the pot and set it back on the stove off the heat.
- Transfer the vegetables to a large bowl and discard the bay leaf. Mash the vegetables with the back of a fork. Pick the chicken meat, discarding the skin and bones. Chop the chicken meat finely and add to the vegetable mixture. Stir in the breadcrumbs and the remaining parsley and thyme. Season generously with salt and pepper. (The filling can be made up to 1 day ahead, but the knishes need to be formed and baked on the same day.)
- To form the knishes: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or spray lightly with nonstick cooking spray and set the pans aside.
- Beat the egg with one tablespoon water in a small bowl and set aside.
- Divide the dough in half: Use your hands to roll 1 of the dough halves into a 6-inch-long log on a lightly floured surface, then use a rolling pin to roll the log out into a 16-by-12-inch rectangle. The dough will be very thin. Square off the sides, if necessary, to prevent the end pieces from being too thick and uneven.
- Position the dough so that the long edges are parallel with the edge of the counter. Shape half of the filling into a 2-by-16-inch log. Transfer the filling on top of the dough, 1 inch in from the bottom edge. Gently stretch the dough up and around the filling. (It's ok if the dough tears a little as at this stage as it will be hidden as the dough is rolled up.) Then continue rolling up the filling in the dough into a long log. Score the log in 2-inch intervals and then cut the log into 8 segments.
- Working with one segment at a time, turn the piece so one of the cut sides is up and pinch and smooth the top until sealed. Turn over so the other cut side is facing up, and pinch and smooth that side until sealed as well. Place the formed knish with a sealed side down on one of the prepared baking sheets and then gently press down to flatten it slightly. Repeat the process with the remaining segments, pastry and filling until all the knishes have been formed. (See Cook's Note.)
- Arrange the knishes about 1 inch apart on the baking sheets. Lightly brush the tops and sides with the reserved egg wash. Bake, rotating the pans halfway through, until the knishes are golden brown, 45 to 50 minutes. Cool at least 10 minutes before serving. The knishes can be served hot, warm or at room temperature.
- For the gravy: While the knishes are baking, melt the schmaltz in a large saucepan over medium-high heat. Add the flour and cook, whisking, until the flour smells toasty but has no color, about 1 minute. Whisk in the reserved chicken broth and cook, whisking constantly and being sure to get the flour in the corners and sides of the pan, until the mixture begins to thicken, about 1 minute. Simmer the sauce over medium heat, whisking occasionally and running the whisk around the sides and into the corners of the pan to prevent clumping, until the sauce is thick enough to coat the back of a spoon, about 10 minutes. Season lightly with salt, if needed. Serve the warm gravy with the knishes.
KITTENCAL'S SAUSAGE SAWMILL GRAVY (WITH BISCUITS)
Comfort food at it's best, this is a family favorite that goes back years! --- Jimmy Dean has a wonderful bulk sausage roll that will work great for this recipe, you may adjust the pepper flakes to suit heat level, my family likes extreme heat so I use 2 heaping teaspoons or you may use spicy sausage meat --- serve this over biscuits, I also like to serve it over mashed potatoes or fries :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the sausage meat with onion (if using) in a large skillet over medium heat until sausage meat no longer pink; drain fat.
- Add in crushed red pepper flakes and cook stirring until the meat is lightly browned (about 12-15 minutes, the meat must be browned).
- Stir in 1/4 cup plus 2 teaspoon flour into the skillet and mix until dissolved with the meat (about 2 minutes).
- Add in the cream and Worcestershire sauce; cook over medium-low heat until thickened and bubbly (about 5 minutes).
- Add in salt and ground black pepper.
- Serve over biscuits.
KITTENCAL'S GARLIC FRIED CHICKEN BREAST
Plan ahead the chicken needs to soak in the milk mixture before breading --- you will need garlic powder and fresh garlic for this, do not use fresh garlic for the flour mixture or it will burn while cooking. this recipe may be doubled although you will need to make two separate bowls of breading mixture do not double the amounts into one bowl. --- serve with mashed potatoes and gravy, see my recipe#145064
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl whisk the egg then whisk in milk, fresh garlic and cumin.
- Place the chicken in the mixture and refrigerate for 1 or more hours.
- In a shallow dish combine garlic powder with onion powder, black pepper, seasoned salt, paprika, flour, breadcrumbs and cayenne pepper (if using).
- Heat 1 cup oil in a heavy skillet to 350 degrees F.
- Remove the chicken from the egg/milk mixture allowing excess to drip off, then coat in the flour/breadcrumb mixture.
- Fry the chicken in hot oil about 5-6 minutes per side or until cooked through (if you do not pound the chicken breasts thin you may partially cook the chicken in the skillet then remove to a baking sheet and finish cooking in the oven if desired).
- Remove to paper towels or a brown paper bag to absorb the oil.
KITTENCAL'S SAWMILL GRAVY (CREAM GRAVY)
I usually make this from pork sausages but any kind of pan drippings will do, the amounts listed will give you about 2 cups but can be easily doubled, it freezes well so make a double batch and freeze half for next time, just pop it in the microwave to defrost and warm when ready to use -- this is *very* good! ---- also see my recipe#145064
Provided by Kittencalrecipezazz
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Heat the pan drippings over medium heat.
- Whisk in flour and cook until lightly golden brown (about 3-4 minutes, the flour must be light brown!).
- Add in black pepper and garlic powder; then add in the broth and whisk until smooth; bring to a simmer, then slowly whisk in the cream.
- Cook until slightly thickened (about 4-5 minutes).
- Season with more black pepper and salt if desired.
Nutrition Facts : Calories 207.3, Fat 12.8, SaturatedFat 7.5, Cholesterol 39.6, Sodium 584.8, Carbohydrate 15.8, Fiber 0.8, Sugar 0.7, Protein 7.1
KITTENCAL'S BEEF GRAVY
This is not a fancy beef gravy and I am not claiming it to be the best, but for the ease of this recipe it's sure a great gravy that can be used for many recipes --- my favorite way to use this gravy is prepare as directed then add in slices of cooked leftover beef roast, steak or cooked meatballs to hot gravy, then serve on toasted buns with mashed potatoes--- the amount of flour listed will give you a thick gravy if you prefer a thinner gravy reduce the flour by 1 to 1-1/2 tablespoons --- do not add any salt if desired it may be added in at the end of cooking --- also see my recipe#145064
Provided by Kittencalrecipezazz
Categories Sauces
Time 5m
Yield 5 cups (approx)
Number Of Ingredients 7
Steps:
- In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
- Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
- Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).
Nutrition Facts : Calories 220.6, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 170.1, Carbohydrate 12.2, Fiber 0.5, Sugar 0.1, Protein 1.9
CREAMY CHICKEN GRAVY
A superb mixture of flavors that meld together perfectly while simmering. I always start this about 2 hours before my planned meal time; this is my husband's favorite gravy that I make. Enjoy over fried chicken and mashed potatoes. Yum!
Provided by Alycia Sanders
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h37m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium-high heat; add red onion. Saute until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and pepper.
- Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer gravy until flavors meld, about 1 hour.
- Combine water and flour in a bowl; mix thoroughly. Pour slowly into the gravy while stirring continuously. Simmer until thickened, 15 to 30 minutes more.
Nutrition Facts : Calories 73.3 calories, Carbohydrate 7.9 g, Cholesterol 7.9 mg, Fat 2.2 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 699.3 mg, Sugar 3 g
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