FRIED CHICKEN AND GRAVY
Steps:
- Place the flour, pepper, garlic salt and salt in a large plastic resealable bag, and shake to mix. Set aside 5 tablespoons of the flour mixture for later use. Add the chicken to the resealable bag and shake until evenly coated.
- Fill a cast-iron frying pan halfway with vegetable oil and heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
- Add the chicken and fry until both sides are fully browned and reach an internal temperature of 165 degrees F, about 7 minutes for the white meat and 14 minutes for the dark meat. Drain the fried chicken on a paper-towel-lined plate.
- Drain the oil from the frying pan, leaving behind the brown bits. Add the onions and saute over medium-high heat until they begin to brown, about 3 minutes. Add 3 cups of water and the reserved flour, and whisk until the gravy thickens, about 15 minutes.
- Plate the chicken and pour some gravy over the top to serve.
CLASSIC ROAST CHICKEN & GRAVY
What more can we say? A classic roast chicken recipe should be in everyone's repertoire, and it can always save the day
Provided by Barney Desmazery
Categories Main course
Time 1h40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 567 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 49 grams protein, Sodium 0.84 milligram of sodium
SIMPLE CHICKEN GRAVY
I cook by instinct, and this gravy is good. After roasting your chicken, remove it to a platter and follow these directions.
Provided by John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
- Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 7.9 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.3 g, Protein 35.9 g, SaturatedFat 4.9 g, Sodium 104.9 mg
CHICKEN GRAVY
This is a quick and easy chicken gravy for roasted chicken or baked chicken of any kind. It also goes perfectly with mashed potatoes! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups
Number Of Ingredients 7
Steps:
- Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.
Nutrition Facts : Calories 98 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 255mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CHICKEN GRAVY
After preparing your favorite chicken dish, it's all gravy - chicken gravy! Pour over chicken and go to town! Yum! If you don't have chicken stock on hand, you could also use bouillon cubes; just follow package directions and proceed as below.
Provided by Barbara Cannon
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Yield 16
Number Of Ingredients 3
Steps:
- Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!
Nutrition Facts : Calories 6 calories, Carbohydrate 1.4 g, Sodium 0.2 mg
RESTAURANT CHICKEN GRAVY
Recipe source: unknown. This is supposed to be a copycat of chicken gravy made by cafeteria style restuarants and diners.
Provided by Aunt Willie
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In blender, combine all ingredients.
- Blend at high speed until smooth.
- Pour into a saucepan over medium heat and cook, stirring constantly, for about 4 or 5 minutes, or until the gravy is smooth and thickened.
- Taste and add salt and pepper, if needed.
- Serve hot.
Nutrition Facts : Calories 125.4, Fat 4.5, SaturatedFat 1.2, Cholesterol 0.6, Sodium 1225.5, Carbohydrate 14, Fiber 0.4, Sugar 3.3, Protein 6.3
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- Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 15-30 minutes while you make the gravy.
- For the gravy, heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming slightly pulpy.
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- In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till theres a char on them. Remove them from the pan and set aside.
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