ROASTED GARLIC GRAVY
Garlic lovers unite! Roasting a whole head of garlic gives this sauce a gourmet (yet surprisingly mellow) flavor. Serve over Chickpea-Veggie Loaf and/or baked potatoes. From the vegan restaurant "It's Only Natural" in Middleton, CT.
Provided by White Rose Child
Categories Sauces
Time 1h2m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a small oven-safe dish, place the garlic and pour on about 1 cm. of water. Put it in the oven or a toaster oven at 350 until the outside is brown and the innermost cloves are soft,25-30 minute Check after 20 minutes to see if you need to add a little more water- it dries up easily!
- Allow the roasted garlic to cool. Ten slice off the top and squeeze the soft cloves from the skin into a small bowl. Mash the garlic with a fork and set aside.
- Toast the flour in a medium-sized pot, over medium heat, stirring constantly, until fragrant but NOT browned. Vigorously stir in the oil, then the garlic, with a wire whisk and cook for a couple of minutes on low heat, stirring often.
- Stir or whisk in the liquid, soy sauce and herbs, stirring till fairly smooth (There'll probably still be chunks of garlic!) Simmer the gravy for 20 minutes, stirring occasionally. Serve hot.
Nutrition Facts : Calories 83.7, Fat 4.8, SaturatedFat 0.5, Sodium 227.2, Carbohydrate 9.1, Fiber 1.2, Sugar 0.2, Protein 2.1
GLUTEN-FREE ROASTED GARLIC AND HERB GRAVY
Every Thanksgiving I make this gravy for my family. I keep it gluten-free for my mom by using cornstarch and by adding layers of flavor with fresh herbs and roasted garlic so even if your bird doesn't render a lot of drippings you still have a delicious gravy.
Provided by Megan Mitchell
Categories condiment
Time 1h15m
Yield 6 to 7 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1 inch. Discard the top. Place the garlic head on a small sheet of foil. Drizzle with extra-virgin olive oil and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast until golden brown and soft, 55 to 65 minutes. Remove and let cool slightly.
- Meanwhile in a medium saucepot, combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring to a simmer and then reduce the heat to low, cover and cook for 30 minutes.
- Add the reserved drippings to the pot. Squeeze in the roasted garlic from the head. Stir and then remove from heat. Strain through a fine-mesh sieve into a medium bowl, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt, if needed.
- To make the slurry, combine 1/2 cup of the cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
- Bring the stock back up to a simmer over medium. Slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If the gravy looks too loose, make another slurry with the remaining cornstarch and slowly whisk in a little bit at a time until you feel the gravy thicken. Taste for seasoning. Keep warm until needed.
SEASONED TURKEY GRAVY
This smooth and tasty gravy makes a great turkey taste even better. If you prefer a darker color, let the flour brown slightly when you mix it into the saucepan with the seasonings and reserved fat. -Terri McKitrick, Delafield, Wisconsin
Provided by Taste of Home
Time 20m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- Pour turkey drippings and loosened browned bits into a measuring cup. Skim fat, reserving 1/4 cup; set aside. Add enough broth to the drippings to measure 2 cups., In a small saucepan, heat reserved fat. Stir in flour and seasonings until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 38 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 127mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
SEASONED GARLIC GRAVY
Make and share this Seasoned Garlic Gravy recipe from Food.com.
Provided by children from A to Z
Categories < 15 Mins
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, saute garlic in butter until tender.
- Stir in the flour, poultry seasoning and pepper; gradually add broth.
- Bring to a boil; cook and stir for 1-2 minute or until thickened.
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RUSTIC CHICKEN WITH GARLIC GRAVY - SEASONS AND SUPPERS
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Ratings 83Calories 132 per servingCategory Main Course
- Preheat the oven to 400F. In a stove-top and oven-safe Dutch oven or oven-safe skillet, heat the oil over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes, then remove chicken to a plate. You can remove and discard some of the fat in the pan if you have lots, but do leave a bit to cook the garlic in the next step.
- Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pan, COVER, and bake for about 15 minutes in the pre-heated 400° oven (If you pan or skillet doesn't have a lid, you can tightly cover the top with tin-foil instead.) Be sure to cook until the chicken is cooked to 165F internal temperature. *Chicken breasts will take longer.
- Remove the pan from the oven and put it on a burner. Be careful not to touch the hot pot! Remove the chicken pieces from the pan to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute to cook off the alcohol. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until the gravy thickens. Turn the heat off and stir in the butter. Taste sauce and add more salt and pepper, if it needs it. Add the chicken back to the pot to re-warm with the sauce. Serve spooned over mashed potatoes, rice or pasta.
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