SIMPLE ROAST CHICKEN WITH GRAVY
You'll love having this roast chicken in your weeknight repertoire. One bird can supply you with a dinner, leftovers for sandwiches or salads and a carcass and bones (which you can freeze for up to a month) to make stock. Use your homemade stock to make gravy the next time you roast a chicken. Remember that every roast chicken has two "oysters," the tender morsels on either side of the backbone: Eat one and share the other!
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
BEST EVER FAT FREE VEGAN GRAVY
An easy, rich vegan gravy mix that literally takes minutes to prepare. Low in fat and sodium, this will be your goto gravy mix from now on...
Provided by Chuck Underwood
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Toast dry ingredients over low heat until aromatic
- Slowly add veggie broth, whisking to remove any clumps
- Add soy sauce, mustard, and kitchen bouquet and stir to combine
- Simmer on med-low heat until bubbly and thickened
BASIC FAT FREE GRAVY
Several years ago, DH was in the hospital with a heart condition and was placed on a fat restricted diet. This recipe was provided by the hospital and I have used it since to make wonderful gravy, especially at Thanksgiving and Christmas. Browning the flour is the key to rich fat-free gravy
Provided by PaulaG
Categories Sauces
Time 1h5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a heavy skillet over low heat.
- Add flour and cook, stirring occasionally until light brown.
- Before using meat drippings, remove the fat by placing in a seperator or quick chill in freezer for about 30 to 60 minutes and skim visible fat from top.
- Put 1/2 of defatted drippings/broth in a jar, add the browned flour.
- Cover tightly and shake until mixture is smooth.
- Pour into a saucepan, add remaining liquid.
- Bring to a simmer and cook for a few minutes, stirring constantly until desired consistency.
- Season to taste with salt and pepper.
- If desired add a few drops of Kitchen Bouquet until desired color.
- Please Note: The cooking time allows for the quick chill method on the broth.
NAAN
A truly divine naan is crispy on the outside, a little bit charred with brown spots, soft on the inside and a little chewy and fluffy in parts. Like pizza, it is cooked for a very short time at an extremely high temperature. That's why homemade naan often doesn't come close to naan in a restaurant that is made in a tandoor--an earthen wood or coal-fired oven. Can you make good naan at home, and is it worth even trying? YES! You can do this either on a pizza stone/steel or in a heavy cast-iron skillet/griddle. The surface needs to be searing hot, and I like to give a final char directly on the flame. The result: heavenly naan.
Provided by Food Network Kitchen
Categories side-dish
Time 3h
Yield 8 naan
Number Of Ingredients 10
Steps:
- Combine the yeast and sugar with 1/4 cup warm water in a small bowl and mix well. Set aside until it begins to froth, 3 to 5 minutes.
- Meanwhile combine 2 1/2 cups of the flour with the salt in a large mixing bowl and mix well. Make a well in the center and add the yeast-mixture, yogurt, ghee or butter, warm milk and lemon juice, if using. Mix well with your fingers until it forms a sticky or shaggy dough. Add more flour if too shaggy or a little water if too dry.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a larger lightly-oiled bowl, tightly cover with plastic wrap and let rise in a draft-free place, such as an unlit oven, until doubled in size, 1 to 2 hours.
- If using a pizza stone/steel: An hour before baking, put a pizza stone or steel on the lowest oven rack and preheat to 500 to 550 degrees F. If using a cast-iron skillet/griddle, just before baking, heat the skillet or griddle on the stove over high heat until very hot, 5 to 7 minutes.
- Put some melted ghee or butter in a small bowl. Add the remaining flour to another bowl.
- Divide the dough into 8 balls. Dab each ball in flour, flatten on a lightly floured surface and stretch or roll into an oval shape, thinner in the center and slightly thicker on the sides. Don't worry too much about the shape; I love making various countries when I make my naan! Dust off any extra flour. Brush some ghee or butter on the top of each and sprinkle with nigella seeds if using (add a little more than you want as you will lose a bunch while charring).
- Transfer the stretched naan onto the hot stone or skillet. Cook until you see some bubbles on top, 2 to 3 minutes. Take it out with tongs and flash-cook over an open flame, turning it so that it gets a few brown charred spots on both sides. Spread with a generous pat of butter/ghee and serve hot. Repeat with the remaining naan.
NAENAE'S FAT FREE CHICKEN GRAVY
This is a recipe I created out of necessity for a low fat homemade alternative Gravy. Little did I realize at the time, this recipe is actually even lower in calories than those dry packets of gravy you can get at the grocery store (16 calories per 1/4 cup serving). The only drawback is the sodium is alittle high (654 mg per...
Provided by Renee Davidson
Categories Gravies
Time 10m
Number Of Ingredients 7
Steps:
- 1. In a 1 quart saucepan, pour in the cold water. Add remaining ingredients and whisk.
- 2. Place pan on the stove, on medium heat, and constantly stir until gravy comes to a boil. Continue to boil for 1 minute, remove from heat and serve.
- 3. Makes 2 cups (8 "1/4 cup" servings) This is great on rice, potatoes, stuffing or anything you like gravy on.
- 4. * NOTE: Make sure the water is cold when you start. If you add dry corn starch to warm liquids, you end up with big clumps of goo and not a smooth gravy. At this point it can't be saved, dump it out and start over.
MAMA LAINA'S CHICKEN GRAVY (REDUCED-FAT VERSION)
When my father had to go on a heart-healthy diet, he begged me to make a gravy that he can eat within his new diet restrictions. He can't stand how flavorless store-bought gravy can be, so i started to experiment. This recipe is the final result. Please enjoy!
Provided by lainam11
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 52.3 calories, Carbohydrate 3.6 g, Cholesterol 1.1 mg, Fat 3.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 169 mg, Sugar 0.4 g
KITTENCAL'S EASY MAKE ANYTIME FAT-FREE GRAVY
This is a wonderful easy and quick no-fat gravy that may be used with canned broth or de-fatted chicken or turkey pan drippings and also may be made using beef drippings or canned beef broth --- if you are using chicken or turking drippings from the pan defat in a fat separator firstly then if needed add in fat-free chicken broth or water to equal 2 cups there is no need to add in the bouillon powder and garlic powder with the drippings just heat on top of the stove in a saucepan and continue with the flour/milk mixture --- this is a wonderful recipe for no-fat gravy!
Provided by Kittencalrecipezazz
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium heavy-bottomed saucepan combine the broth with black pepper, garlic powder,and chicken boullion powder; cook over medium-low heat until at a simmer.
- In a bowl whisk the flour with milk until smooth; add to the simmering broth stirring constantly with a whisk.
- Continue stirring until bubby and thickened.
- Season with more black pepper if desired.
Nutrition Facts : Calories 45.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 540.4, Carbohydrate 7.8, Fiber 0.3, Sugar 1.9, Protein 2.4
NO-FAT GRAVY
This is a very easy and quick NO FAT gravy to make. No fuss and you do not have to worry about the gravy going lumpy. I developed this recipe almost 20 years ago using my homemade chicken broth or vegetable broth.
Provided by William Uncle Bill
Categories < 15 Mins
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan, add broth, mushrooms and liquid and bring to boil.
- Add pepper, garlic powder, chicken soup base, soy sauce and Worcestershire sauce, stir to blend.
- While still at boil, add potato flakes stirring constantly until gravy thickens to a desired consistency.
- Use additional instant potato flakes if gravy is too thin.
- If gravy gets too thick, add small amounts of water.
- Adjust seasonings to taste.
- If you desire a brown color, add a few drops of (Bovril, beef concentrate).
- This gravy is excellent with roasts or chicken.
Nutrition Facts : Calories 18.4, Fat 0.2, Sodium 388.3, Carbohydrate 3.6, Fiber 1, Sugar 1.1, Protein 1.2
ULTRA LOW FAT CHICKEN-FRIED CHICKEN WITH CREAM GRAVY
Another favorite from "More Fat Free & Ultra Low Fat Recipes from Doris' Kitchen" by Doris Cross in Stillwater, OK. I have never tried the gravy myself. If you follow the instructions the chicken is yummy.
Provided by Tina A
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly pound chicken breasts with table knife handle until they are thinner, larger and lightly tenderized.
- Dip in egg white and roll in crushed corn flakes.
- In skillet sprayed with nonstick cooking spray, brown and cook over medium-low heat 5-6 minutes on each side. (Will burn easily; keep heat fairly low.) Turn only once. When chicken is done, remove from skillet.
- Add flour to skillet and brown over medium heat, stirring occasionally. This will burn easily. Remove skillet from heat and set aside.
- In medium bowl, combine remaining gravy ingredients. Using a whisk, with skillet still removed from heat, add gravy liquid while stirring. Return to heat, whisk and stir until gravy thickens. Serve gravy spooned over chicken. Enjoy!
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