ROAST CHICKEN PAN GRAVY RECIPE | ALLRECIPES
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 Gravy Recipes
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 servings
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, CarbohydrateContent 4.2 g, CholesterolContent 0.8 mg, FatContent 0.4 g, FiberContent 0.2 g, ProteinContent 5.8 g, SaturatedFatContent 0.1 g, SodiumContent 463.7 mg, SugarContent 0.3 g
CLASSIC ROAST CHICKEN & GRAVY RECIPE | BBC GOOD FOOD
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
Total Time 1 hours 40 minutes
Cook Time 1 hours 30 minutes
Yield 4
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, FatContent 40 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 49 grams protein, SodiumContent 0.84 milligram of sodium
More about "chicken with brown gravy recipes"
CHICKEN-FRIED STEAK & GRAVY RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.9
Total Time 30 minutes
Category Dinner
Calories 563 calories per serving
- Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
CLASSIC ROAST CHICKEN & GRAVY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Main course
Cuisine British
Calories 567 calories per serving
- 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.
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