ROAST CHICKEN WITH GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Season the cavity of the chicken with salt and pepper. Stuff the cavity with the lemon, herbs, and half of the carrots, onions, and celery. Tie the legs together with kitchen twine and fold the wing tips under the back. Place the remaining carrots, onion, and celery in the center of a roasting pan just large enough to accommodate the chicken. Brush the entire chicken with the butter; season with salt and pepper. Set the bird breast-side up on top of the vegetables.
- Roast the chicken for 45 minutes. Then increase oven temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the gravy.
- Discard the vegetables and pour the fat and juices in the pan into a small bowl. Transfer about 2 tablespoons of the fat back into the pan, skim and discard the rest. Add the roasting juices to the broth. Place the pan directly on the burner over medium-high heat. Scrape up any browned bits on the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Pour the sauce into a gravy boat and season with salt and pepper to taste.
- Carve the chicken and serve with gravy.
PAN-ROASTED CHICKEN & GRAVY
From Eating Well September 2007 A cast-iron skillet is the perfect vessel for a simple roast chicken. Almost every side dish, be it vegetables, legumes, pasta or rice, goes well with it. Try Braised Fennel with Tomatoes & Potatoes or Tuscan Cabbage & Mushrooms.
Provided by Mr Jackson
Categories Whole Chicken
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F
- Mash garlic and salt into a paste in a small bowl, using the back of a spoon. Stir in pepper and thyme.
- With a sharp knife, remove any excess fat from chicken. Dry the inside with a paper towel. With your fingers, loosen the skin over the breasts and thighs to make pockets, being careful not to tear the skin. Rub the garlic mixture over the breast and thigh meat.
- Heat oil and 1 teaspoon butter in a 12-inch cast-iron skillet over medium heat. Add the chicken and cook, turning often, until nicely browned on all sides, about 10 minutes.
- Transfer the pan to the oven and roast the chicken until the internal temperature in the thickest part of the thigh reaches 165°F, 50 minutes to 1 hour. Transfer the chicken to a clean cutting board; tent with foil.
- Meanwhile, mash the remaining 1 teaspoon butter and flour in a small bowl until a paste forms. Place the pan (use caution, the handle will be hot) over medium-high heat. Add broth and bring to a simmer, stirring to scrape up any browned bits. Gradually whisk in the butter-flour paste a few bits at a time, until the gravy thickens, about 8 minutes. Remove from the heat and let stand for 5 minutes, allowing any fat to rise to the top. Skim off the fat with a spoon. Carve the chicken and serve with the gravy. Garnish with parsley, if desired.
ROAST CHICKEN WITH PAN GRAVY
In an uncertain world, everybody needs a truly excellent recipe for roast chicken, one that will never, ever fail you. This is it. And although basting the chickens seems like a chore, it will give them a beautiful burnished glow. Killing two birds with one stone-that is, cooking two birds together-provides dinner tonight and enough leftovers for three more meals. Saving both chicken carcasses for the stockpot (they can be frozen if desired) is key.
Categories Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 with leftovers
Number Of Ingredients 7
Steps:
- For roast chicken:
- Preheat oven to 450°F with rack in middle.
- Pull off excess fat around cavities of chickens and discard, then rinse chickens and pat dry. Melt 4 tablespoons butter with garlic and brush butter all over chickens. Season both chickens inside and out with 2 1/2 teaspoons salt and 1 teaspoon pepper (total). Put half of garlic and 1 lemon half in each cavity and loosely tie legs together with string.
- Roast chickens in a large (17-by 11-inch) flameproof roasting pan, basting with pan juices using a spoon (remove pan from oven and tilt if necessary) every 20 minutes, rotating pan, until an instant-read thermometer inserted into fleshy part of a thigh of each chicken (do not touch bone) registers 170°F, 50 to 60 minutes total. Baste chickens once more, then carefully tilt them so juices from cavities run into roasting pan. Transfer chickens to a cutting board (reserve pan) and let rest 15 minutes before carving.
- Make gravy while chickens rest:
- Pour off all but 2 tablespoons fat from pan, then cook remaining drippings over medium-high heat until deep golden, 1 to 2 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in water and simmer, stirring and scraping up brown bits, until thickened, about 3 to 4 minutes. Whisk in remaining 4 tablespoons butter and lemon juice to taste (from remaining lemon halves). Season with salt and pepper. Strain through a fine-mesh sieve into a gravy boat.
ROAST CHICKEN BREASTS WITH PARSLEY PAN GRAVY
GREAT week-night dinner! The chicken is moist and the gravy is to die for, Altho it is great with the poultry seasoning, I LOVE it with Herbes de Provence seasoning. There is enough gravy here for any potatoes you are serving as well...yummm! If needed, I thicken the gravy with a flour/water slurry at the end. Depending on the size of the chicken breasts, you may need to cook either longer or less, I have had to cook them for 60 minutes before, use your judgement. Sometimes I add satueed onions and shrooms to the gravy. Recipe can easily be doubled. This is adapted from Bon Appetit magazine, 2001. Hope you enjoy as much as we do!
Provided by Scoutie
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Using fingers, loosen skin on chicken breast. Rub half of poultry seasoning or herbs de provence under skin of each breast. Sprinkle chicken with kosher or sea salt and pepper.
- Place skin side up in 11x7-inch metal baking pan that has been sprayed with vegetable oil.
- Brush chicken with butter, add 1/4 cup of broth and 1/4 cup of white wine to pan.
- Roast until cooked through, about 40 minutes.
- Transfer chicken to plate.
- Place pan with juices over stove-top burner at medium heat. (Pour everything into a saucepan if you don't want your baking pan over the burners.)
- Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens.
- Add parsley. Season with salt and pepper.
Nutrition Facts : Calories 300.5, Fat 14.3, SaturatedFat 6.1, Cholesterol 61.7, Sodium 185, Carbohydrate 11.7, Fiber 0.6, Sugar 1, Protein 21.7
ROAST CHICKEN DINNER WITH GRAVY
Use just one pan to make a complete roasted chicken dinner with roasted carrots, potatoes and a creamy herb gravy.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Arrange a rack in lower third of oven with no racks above it; preheat oven to 425 degrees F. Place potatoes, carrots, thyme and rosemary in a 12-inch cast iron or other oven-safe deep skillet. Season with salt and pepper and pour in 1 cup of stock. Rub skin of chicken with olive oil, then season with salt and pepper. Place chicken breast-side-up on top of vegetables.
- Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to a platter, draining juices from the cavity of the chicken into the pan. Using a slotted spoon, remove vegetables and arrange around chicken on the serving platter.
- Bring pan drippings to a simmer over medium heat. Add flour and whisk constantly for 1 minute. Add 1 cup of stock and whisk until smooth. Simmer until thickened, about 2 minutes. If too thick, whisk in additional stock 2 Tbsp. at a time until desired consistency is reached. Add cream, if desired, and season with salt and pepper to taste. Carve the chicken and serve with the vegetables and gravy.
Nutrition Facts : Calories 794.1 calories, Carbohydrate 24.1 g, Cholesterol 223.4 mg, Fat 43.7 g, Fiber 4.6 g, Protein 73.6 g, SaturatedFat 12.2 g, Sodium 306.3 mg, Sugar 2.6 g
LEMON-HERB ROAST CHICKEN WITH PAN GRAVY
Moist and juicy with a simple pan gravy, this savory roast chicken will be your go-to recipe when you want to make your family or guests feel welcome and appreciated.
Provided by Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 375 degrees F. Grate 1 1/2 teaspoons zest and squeeze 1 tablespoon juice from the lemon. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup soup mixture for the gravy. Place the chicken into a shallow roasting pan. Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup soup mixture. Roast for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm. Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.
CHICKEN PAN GRAVY
While your chicken rests, add chicken stock and a touch of butter to the skimmed pan drippings to create this delicious pan gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Makes 2/3 cup
Number Of Ingredients 3
Steps:
- While the chicken rests, pour the pan drippings into a shallow bowl or a fat separator, leaving the onions in the pan. Using a fat separator or large spoon, skim off and discard as much of the fat as possible.
- Pour the remaining drippings and juices back into the roasting pan. Place pan over medium-high heat, and cook for about 1 minute. Add chicken stock, and raise the heat to high. Using a wooden spoon, deglaze the pan by stirring up any brown bits so that they combine with the stock; these brown bits add flavor to the gravy. Cook until the liquid is reduced by half, about 4 minutes.
- Strain into a small bowl, pressing down on the onions with the back of a spoon to extract any remaining liquid; discard the onions. Stir in butter until it is fully incorporated. Serve immediately.
ROAST CHICKEN PAN GRAVY
This is your basic pan gravy technique, and it doesn't matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
- Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
- Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
- Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.2 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 463.7 mg, Sugar 0.3 g
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