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.
CHICKEN GOUDA TETRAZZINI
Chicken, vermicelli pasta and mushrooms baked in a creamy Gouda cheese sauce - a hearty casserole dinner to share on Thanksgiving.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain vermicelli as directed on package, using minimum cook time.
- Meanwhile, in 4-quart Dutch oven, melt butter over low heat. Stir in flour with whisk until smooth; cook 1 minute, stirring constantly. Gradually stir in milk and wine. Cook over medium heat 12 minutes, stirring frequently, until thickened and bubbly. Stir in thyme, salt, pepper and 1 cup of the cheese.
- Remove from heat. Stir in chicken, mushrooms and cooked vermicelli. Spoon mixture into baking dish; sprinkle with remaining 1 cup cheese.
- Bake uncovered 35 minutes or until bubbly. Sprinkle with prosciutto.
Nutrition Facts : Calories 610, Carbohydrate 46 g, Fat 2 1/2, Fiber 2 g, Protein 42 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 780 mg
GOUDA-STUFFED CHICKEN
My brother gave me the recipe for this hearty dish we often serve at family gatherings. Men, especially, seem to enjoy it, and it's become one of our special favorites. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cut a slit lengthwise through the thickest part of each chicken breast; fill with cheese. In a shallow bowl, combine the flour, salt and pepper. Dip chicken in flour mixture on both sides; shake off excess., In a large nonstick skillet coated with cooking spray, cook chicken in 1-1/2 teaspoons oil over medium heat for 8-10 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute garlic in remaining oil for 30 seconds. Add broth and cider, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until mixture is reduced to about 1 cup., Stir in apples and honey; return to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until apples are crisp-tender. Serve with chicken.
Nutrition Facts : Calories 350 calories, Fat 10g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 507mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges
A GOOD EASY GARLIC CHICKEN
Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!
Provided by Julia Green
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 1.7 g, Cholesterol 91.3 mg, Fat 10.1 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 5.9 g, Sodium 368.1 mg, Sugar 0.5 g
EASY CHICKEN GRAVY
Easy chicken gravy kicks up the flavor on any side dish. Don't know how to make chicken gravy? We've made it simple with a recipe that takes just 15 minutes and 4 ingredients. Use Gold Medal™ flour, Progresso™ chicken broth, salt and pepper, and you'll be pouring this chicken gravy all over your mashed potatoes in no time.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 280 mg, Sugar 0 g, TransFat 0 g
CARAMELIZED ONION AND GOUDA STUFFED CHICKEN
Onion haters will turn into onion lovers when they try this easy-to-make stuffed chicken breast.
Provided by CountryGirlGourmet
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
- Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
- Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
- Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 421.4 calories, Carbohydrate 34.2 g, Cholesterol 94.9 mg, Fat 17 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 7.5 g, Sodium 992.3 mg, Sugar 8.2 g
NO-THYME QUICK CHICKEN WITH SMASH BROC-O-TATOES AND GOUDA GRAVY
These menus are all based on the back-in-the-day idea of a good, square meal: meat, vegetable, and starch. The flavors have all gotten an update, though!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the potatoes in a large pot and cover with cold water. Bring to a boil, salt the water, reduce the heat a bit, and cook until tender, about 12 minutes. Heads up: about halfway through you will add the broccoli to the pot, so use a pot large enough to accommodate both.
- Season the chicken breasts with the thyme, salt, and pepper. Heat the EVOO in a skillet over medium-high heat and cook the chicken for 6 minutes on each side.
- Add the broccoli to the potatoes and cook for 6 minutes.
- Heat the butter in a small saucepot over medium heat. When the butter has melted, add the flour and cook for 1 minute, then whisk in the chicken stock and 1 cup of the milk or half-and-half. Thicken for 2 to 3 minutes, season the sauce with salt and pepper, then stir in the cheese in a figure-eight motion with a wooden spoon for 2 minutes, or until the cheese is melted. Turn off the heat.
- Drain the cooked broccoli and potatoes and return to the hot pot to dry them out. Mash the broccoli and potatoes together, using the remaining milk to reach the desired consistency. Season with salt and pepper.
- Slice the chicken breasts on an angle. Pile some mashed broc-o-tatoes on plates and arrange the fanned-out chicken on the edge of the mound. Pour the Gouda gravy over the top.
QUICK CHICKEN WITH GOUDA GRAVY
This is from Rachael Ray. Gouda is great. I use a grill pan for the chicken and enjoy the chicken alone for a quick low fat meal.
Provided by jrusk
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season both sides of the chicken with thyme, salt and pepper.
- Heat pan with olive oil or spray with pam.
- Add chicken, cook for 6 minute each side.
- In a small heavy saucepan, melt butter. Add flour, cook for 1 minute.
- Whisk in chicken broth and 1/2 cup milk until thickened, 2-3 minute.
- Season with salt and pepper.
- Using a wooden spoon, stir in cheese in a figure-eight motion until melted.
- Remove from heat.
- Slice the chicken at an angle and top with the gouda gravy.
Nutrition Facts : Calories 350.3, Fat 10, SaturatedFat 5.2, Cholesterol 156.4, Sodium 304.8, Carbohydrate 4.8, Fiber 0.3, Sugar 0.1, Protein 56.6
CHICKEN TENDERS WITH GOUDA GRAVY
This Gouda gravy also makes the perfect cheese sauce for mac and cheese, with just one slight change. When making the cheese sauce use 1 cup of milk instead of using 1/2 milk and 1/2 cup chicken broth (which is what the gravy calls for).
Provided by Asheats
Categories Chicken
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season the chicken tenders with thyme, salt, and pepper.
- Heat olive oil in a large skillet, add the chicken and cook for 3 minutes on each side.
- In a small heavy saucepan, melt the butter over medium heat.
- Add the flour and cook for 1 minute, then whisk in the chicken broth and milk, cook until thicken, 2-3 minutes.
- Using a wooden spoon, stir in the cheese in a figure-right motion until melted, about 2 minutes.
- Serve the chicken topped with the Gouda gravy.
Nutrition Facts : Calories 154.1, Fat 13.9, SaturatedFat 5.3, Cholesterol 19.5, Sodium 152.2, Carbohydrate 5.8, Fiber 0.7, Sugar 0.1, Protein 2.3
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