GINA'S PERFECT ROAST CHICKEN WITH GRAVY RECIPE | THE ...
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 15
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.
SELF-RISING BISCUITS - THE PIONEER WOMAN
Steps:
- (Important note: You may substitute 2 1/2 cups buttermilk for the milk/vinegar mixture.)(Important note #2: If you use salted butter instead of shortening/lard, decrease the amount of salt you add.)Preheat the oven to 475 F.In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand.In a large bowl sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs. Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky. Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for!***Baking time will vary depending on the size of the biscuit cutter you use. I made mini biscuits, which took about 9 to 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.
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