Celery Mashed Potatoes And Chicken Gravy Recipes

Steps:

• Melt the butter in a skillet over low heat and sauté the celery, onion, and garlic until vegetables are soft, about 7 minutes to 10 minutes.
• Add the half and half and bouillon and simmer the mixture slowly, uncovered, over low heat for 20 minutes.
• Whir the simmered mixture in a a blender or food processor until well pureed.
• While the celery mixture is simmering, cut the potatoes into 2-inch chunks (peeled or not, it's up to you) then put them in a stockpot with lightly salted water to cover and cook until the potatoes are tender; drain well.
• Combine the celery puree with the cooked potatoes in the stockpot and, over medium heat, mash with a hand masher, adding buttermilk to achieve desired consistency for the mashed potatoes.
• Season to taste with salt and pepper.
• Makes about 6 servings.
• Note: I do not recommend using electric mixers to make mashed potatoes because they can break down the starches in the potatoes too quickly and cause them to become"gluey"- use a hand masher, it's worth the extra bit of effort.

Steps:

• Place the potatoes and celery root in a large heavy saucepan.
• (I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
• Cover with water and season liberally with salt and pepper.
• Cover and cook over medium-high heat until water boils.
• Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
• Drain, and mash the vegetables with a potato masher or a large fork.
• Mix in cream.
• Adjust seasoning with additional salt and pepper.

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.

Steps:

• Combine chicken, water, bouillon, rosemary, sage, garlic salt, and 1/2 teaspoon pepper in a slow cooker.
• Cook on Low until chicken is no longer pink in the center and the juices run clear, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken with 2 forks and leave in the slow cooker on Low.
• Melt butter in a medium saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk chicken broth into the flour mixture, and bring to a simmer over medium-high heat. Add salt and remaining 1/2 teaspoon pepper and cook until gravy thickens, 15 to 20 minutes.
• Combine gravy and shredded chicken and serve.

Steps:

• 1. 1. Cut up chicken in small pieces.
• 2. 2. In a 2 quart sauce pan mix soup, spices, and broth. Stir and blend until smooth. Add chicken and heat. Serve over mashed potatoes.

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until very tender. Drain and return to pan. Melt margarine in a small skillet over medium-high heat, and sauté celery and onion 8 minutes or until tender. Add celery mixture, milk, parsley, salt, and poultry seasoning to potatoes; beat at medium speed of a mixer until smooth. Serve with Chicken Gravy. Nutritional Information Calories:208 (24% from fat) Fat:5.5g (sat 1g,mono 1.9g,poly 2.2g) Protein:5.5g Carbohydrate:36g Fiber:4g Cholesterol:1mg Iron:3mg Sodium:361mg Calcium:53mg CHICKEN GRAVY Melt margarine in a small saucepan over medium heat; add flour, poultry seasoning, salt, and paprika, stirring with a whisk. Gradually add broth, stirring until blended. Cook 2 minutes or until thick, stirring constantly. Nutritional Information Calories:34 (71% from fat) Fat:2.7g (sat 0.4g,mono 0.9g,poly 1g) Protein:0.7g Carbohydrate:2.3g Fiber:0.1g Cholesterol:0.0mg Iron:0.3mg Sodium:99mg Calcium:1mg

Steps:

• Place bacon in a large, deep-sided skillet over medium heat. Cook, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
• Lightly season chicken on both sides with salt and pepper. Cook in the bacon grease over medium heat until browned and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
• Add potatoes to the skillet and fry until fork-tender, about 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, then mash. Add butter and mash until combined. Add milk and mash until smooth. Mix in crumbled bacon and season with Italian seasoning, salt, and pepper.
• Add flour to remaining oil in the skillet. Whisk over medium-low heat until a roux forms. Add chicken broth, a little at a time, whisking as you do until a sauce forms that is a little thinner than gravy. Simmer gravy until it thickens, about 1 minute. Remove from the heat and season with salt and pepper.
• Serve gravy over potatoes and chicken.