Roasted Herb Chicken And Gravy Recipes

Steps:

• Preheat oven to 475 degrees F.
• Lay onion slices down the center of a large cast iron skillet to create 2 rows that are touching.
• Season the cavity of the chicken with salt and pepper, add lemon slices, thyme, rosemary, sage and garlic cloves.
• Using your hands, gently separate the skin from the meat of the breast. Evenly spread the Herb Butter on the meat underneath the skin. Take the remaining butter and gently rub the skin. Wash hands and season the skin with salt and pepper. Tie drumsticks together using twine. Place the chicken on the onion slices.
• Transfer the pan to the preheated oven and roast until the skin is golden brown and crisp, about 1 hour and 20 minutes. Use an instant-read thermometer to make sure the thighs have reached 165 degrees F.
• Remove the chicken from the oven. Transfer to a cutting board, tent with foil and let rest.
• Spoon off as much fat from the pan as possible. Place the pan over high heat and add white wine. Use a wooden spoon to scrape up all the browned bits on the bottom of the pan. Add chicken broth and let reduce to about half, about 4 to 5 minutes. Strain out the onions. Add the gravy back to the pan and keep warm.
• Cut the twine from the drumsticks and carve. Pour the gravy into a serving bowl and serve with the chicken.
• In a small bowl, add the butter, chopped thyme, rosemary, and sage. Season with salt and pepper and mix together with a wooden spoon. Reserve.

Steps:

• 1. Heat oven to 400 degree's . Rinse chicken with cold water inside and out. Pat dry with paper towels.
• 2. Mix salt, pepper, Rosemary, and Thyme together. Rub inside cavity with Lemon juice. Rub herb mixture in to cavity.
• 3. Fill cavity with the Garlic, celery, and onion. Tie legs together.
• 4. Mix softened butter with parsley, salt, pepper,and lemon juice. Stickf your fingers under skin of breast to separate it from meat. Rub mixture of Parsley and butter under skin onto the meat. Lay skin back down.
• 5. Butter outside skin. Season well with Seasoning salt and pepper. Mix wine with water. Pour aroun dhicken. Add celery , carrots., and onion. Place on middle rack of oven covered tightly. Baste with juices every 30-45 minutes. Remove cover last 15 minutes of cooking. This will brown the skin.
• 6. When chicken reaches internal temp. Of 165 degree's. Remove from oven. Remove 3/4 cup of pan drippings. Place in sauce pan. Whisk flour and cold water together until no lumps appear. Stir into chicken drippings. Add the Boullion, brownining seasoning, and salt and pepper. Stir over medium high heat until thickened. Remove from heat.
• 7. Remove vegetables from cavity. Place chicken on platter, and carve. Serve with gravy and choice of vegetables.

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.

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.

Steps:

• In the last hour of turkey roasting, scatter the carrots, celery, and garlic in the bottom of the roasting pan.
• In a 3-quart saucepan, bring the stock to a boil over medium heat. Reduce by half.
• When the turkey comes out of the oven, remove the carrots and celery stalks and place them in a blender or food processor. Add the stock and puree until smooth. Add half the garlic cloves, puree, and taste. (Heads of garlic vary in intensity, so it is necessary to check the strength of the sauce as you go). Add more garlic to taste, if desired.
• Stir in the salt and pepper, and just before serving, add the parsley, chives, and savory.