Roast Chicken With Gravy Recipes

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CLASSIC ROAST CHICKEN & GRAVY



Classic roast chicken & gravy image

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

Time 1h40m

Number Of Ingredients 8

1 onion, roughly chopped
2 carrots, roughly chopped
1 free range chicken, about 1.5kg/3lb 5oz
1 lemon, halved
small bunch thyme (optional)
25g butter, softened
1 tbsp plain flour
250ml chicken stock (a cube is fine)

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, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 49 grams protein, Sodium 0.84 milligram of sodium

ROAST CHICKEN DINNER WITH GRAVY



Roast Chicken Dinner with Gravy image

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

¾ pound small red potatoes, halved
2 large carrots, sliced diagonally into 1/2-inch long rounds
2 sprigs fresh thyme
2 sprigs fresh rosemary
salt and pepper to taste
2 cups College Inn® Unsalted Bold Chicken Stock, divided, plus more as needed
1 (4.5 pound) whole chicken
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 tablespoon heavy cream

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

ROAST CHICKEN PAN GRAVY



Roast Chicken Pan Gravy image

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

¼ cup drippings from a roast chicken
2 ½ tablespoons all-purpose flour
2 cups cold chicken stock, or more if needed
salt and ground black pepper to taste

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

ROAST CHICKEN WITH PAN GRAVY



Roast Chicken with Pan Gravy image

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

2 whole chickens (about 3 1/2 pounds each)
1 stick unsalted butter, cut into tablespoons, divided
6 large garlic cloves, smashed and peeled
2 lemons, halved
2 tablespoons all-purpose flour
2 cups water
Equipment: kitchen string

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.

ROASTED CHICKEN WITH BROWN GRAVY



Roasted Chicken with Brown Gravy image

Folks say this is the most delicious roasted chicken in brown sauce they've ever had. There's only one problem-there are never any leftovers! -Annie Tompkins, Deltona, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 9

1 teaspoon dried thyme or rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 broiler/fryer chicken (3-1/2 to 4 pounds)
3 bacon strips
1 cup beef broth
1/4 cup cold water
1 tablespoon all-purpose flour

Steps:

  • Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered, at 450° for 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, until juices run clear, 1-1/4 hours. Remove chicken and keep warm. Place pan juices in saucepan; skim off excess fat. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1 minute. If desired, crumble bacon into gravy. Serve gravy with chicken.

Nutrition Facts : Calories 360 calories, Fat 23g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 701mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

BEST EVER EASY ROAST CHICKEN WITH GRAVY



Best Ever Easy Roast Chicken with Gravy image

The best roast chicken recipe with crispy skin, tender meat, and a delicious, savory gravy. It's quick and easy, the recipe every cook needs in their arsenal.

Provided by Cheryl Malik

Categories     Main Course

Time 55m

Number Of Ingredients 12

1 3-3.5 pound chicken (giblets removed)
2 tablespoons avocado oil (or other oil with a high smoke point)
1 teaspoon salt (plus more)
3 tablespoons drippings or fat of choice (like butter or oil)
3 tablespoons flour
2 ½ cups chicken stock
½ teaspoon salt
1 pinch dried thyme or sage (if desired)
4 tablespoons arrowroot powder (or 3 tablespoons cassava flour or all-purpose (see note))
2 ½ cups chicken stock
½ teaspoon salt
1 pinch dried thyme or sage (if desired)

Steps:

  • Preheat oven to 450º F, 232º C.
  • Remove giblets and neck from cavity of chicken then season the cavity with salt. Next,
  • truss your chicken.

Nutrition Facts : ServingSize 4 g, Calories 295 kcal, Carbohydrate 22 g, Protein 8 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 1667 mg, Fiber 1 g, Sugar 5 g

PERFECT ROASTED CHICKEN AND GRAVY



Perfect Roasted Chicken and Gravy image

This chicken is my quickly becoming a regular in my DH's and my Sunday dinner rotation. We take turns each week making Roast dinners of some kind, and while this gravy couldn't ever replace Bisto, is sure is close! *Note: A roasting rack that fits your pan it VERY important for this recipe

Provided by Ness713

Categories     Whole Chicken

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 chicken, 5 to 6 pound
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup butter
2 tablespoons extra virgin olive oil
1 medium head of garlic
1 (14 ounce) can chicken broth
1 tablespoon cornstarch
3/4 cup water
1/2 tablespoon lemon juice
salt and pepper

Steps:

  • For the Chicken---.
  • Preheat oven to 400°F.
  • Mix the spices in a small bowl.
  • In a separate bowl, melt butter and blend with the olive oil.
  • Clean out the chicken and rinse completely. Put the wings up and back so that the tips of the wings are behind the neck cavity, as if the chicken is scratching it's back. Pat the chicken dry and place on a roasting pan, elevated on a roasting rack in the pan.
  • Cut the top off the head of garlic and remove the excess skin. Place inside the chicken.
  • Pour the oil and butter mixture over the chicken, coating well. Pour the rest in the roasting pan under the chicken on the rack.
  • Rub the Spice mixture all over the chicken, inside and out. It's okay if there is a little spice left over, you don't have to over do it. These spices will blend with the drippings and flavor your gravy too!
  • Place in oven.
  • Baste the chicken completely every 25 minutes until chicken is done. I like to use the pop up timers but if you prefer, the internal temperature should reach 170°F at the thickest point in the thigh, not touching the bone.
  • After the chicken is done, drain it out into the pan, let as much of the juices flow out as possible.
  • Place the roasting pan on a burner on your stovetop and bring the juice to a simmer, scraping all the little brown bits off the bottom with a spatula.
  • Pour in the 3/4 cup of water and bring back to a simmer, continue to stir and scrape the bits up.
  • Meanwhile, blend your cornstarch, lemon juice and broth, making sure there aren't any lumps.
  • Whisk the Cornstarch mixture into the drippings and water, continuing to simmer. Gravy will start to thicken if kept over medium to low heat, be sure you whisk constantly to prevent clumps and to keep the gravy blended. Feel free to add more or less cornstarch until the desired consistency is reached.
  • When the thickness of the gravy meets your satisfaction, pour it into a bowl and season with salt and pepper to taste. You can strain the gravy if you'd like, but I prefer it with the little pieces of chicken.

GINA'S PERFECT ROAST CHICKEN WITH GRAVY



Gina's Perfect Roast Chicken with Gravy image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 medium onion, peeled and sliced 1/2-inch thick
One 5-pound roasting chicken, rinsed, dried and giblets removed
2 lemon slices
1 sprig fresh thyme, chopped
1 sprig fresh rosemary, chopped
1 sprig fresh sage, chopped
3 large cloves garlic, peeled and smashed
Herb Butter, recipe follows
1/4 cup white wine
1 cup chicken broth
4 tablespoons unsalted butter, softened
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped sage leaves
1 teaspoon freshly chopped rosemary leaves
Salt and freshly ground black pepper

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.

ROAST CHICKEN WITH GRAVY



Roast Chicken with Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1 (3 1/2 to 4-pound) chicken, giblets removed and reserved
Kosher salt and freshly ground black pepper
1 lemon, quartered
4 sprigs fresh thyme, parsley, rosemary or any combination
2 carrots, cut into 2-inch pieces
1 large onion, quartered
2 celery stalks, cut into 2-inch pieces
1 tablespoon unsalted butter, melted
1 1/2 cups chicken broth, homemade or low-sodium canned
2 tablespoons all-purpose flour

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.

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EASY CHICKEN GRAVY RECIPE | JAMIE OLIVER CHICKEN RECIPES
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Pour the stock into the tray, or add 1 litre of hot water. Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for. To serve your gravy.
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ONE-PAN CHICKEN WITH GRAVY RECIPE - SOBERJULIE.COM
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Estimated Reading Time 3 mins


SLOW-COOKED ROAST CHICKEN WITH GRAVY RECIPE - BBC FOOD
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Method. Preheat the oven to 140C/120C Fan/Gas 1. Put the carrots, celery and onion in a roasting tray and place the chicken on top. Stuff the cavity of the chicken with the …
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THE ULTIMATE ROAST CHICKEN WITH GRAVY | CANADIAN LIVING
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Estimated Reading Time 4 mins
  • Place rack in middle of oven; preheat to 425°. Pat chicken dry inside and out and season generously with salt. Mix garlic, oil, garlic powder, thyme, soy sauce, and red pepper flakes in a small bowl.
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  • Meanwhile, set skillet with pan juices over medium heat (wrap a dry kitchen towel around handle), add onion, and cook, stirring often, until softened and golden brown, 8–10 minutes (if the skillet looks dry, add a little more oil).
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Estimated Reading Time 9 mins
  • For the gravy: Place the roasting tin on the hob and heat over a medium heat (if your roasting dish can’t be placed on the hob, then transfer any meat juices from the tin to a saucepan, scraping up any crispy bits in the tin. You can swill with a little water if you need to.).


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  • To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
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  • To prepare chicken: Preheat oven to 450 degrees F. Coat a small, shallow roasting pan with cooking spray.
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ROAST CHICKEN BREAST WITH GRAVY - TWO KOOKS IN THE KITCHEN
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