Roasted Chicken With Melted Cheese And Gravy Recipes

ROAST CHICKEN WITH GRAVY

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.

PERFECT ROASTED CHICKEN AND GRAVY

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.

ROASTED CHICKEN WITH CHEESY, CREAMY SAUCE.

Steps:

• Preheat oven to 350 degrees or 176 Celsius.
• Using a bowl, roll chicken breasts thinly with mayonnaise.
• Put corn flake crumbs in a zip-loc bag. with salt, pepper, garlic powder, paprika, and red pepper (if using).
• Throw chicken (covered with mayo) in corn flake mixture.
• Spray a baking pan with cooking spray, and place chicken in sprayed pan.
• Bake for 25 to 35 minutes (if larger chicken breast adjust for longer cooking time). Internal temp of chicken must be 180 degrees or 83 Celsius.
• Easy Sauce: In medium sauce pan whisk milk into mayonnaise, and warm over medium heat, stirring occasionally.
• Add cheese, thyme, pepper, and optional Tabasco sauce. Adjust seasoning to taste, stirring until cheese is melted.
• Heat until thickened slightly, (about 3 minutes).
• Serve chicken on platter with sauce in gravy boat.

CHICKEN GRAVY

Steps:

• Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

ROASTED CHICKEN WITH MELTED CHEESE AND GRAVY

Steps:

• For the compound butter: To a small bowl, add the oregano, thyme, lemon zest, butter and some salt and pepper.
• For the roast chicken: Generously rub the outside of the chicken with half of the compound butter, then stuff the cavity with half of the oregano, thyme, lemon and onions. Place the remaining onions and the carrots and celery in the bottom of a roasting pan. Use the rest of the compound butter under the skin of the chicken breasts and legs. Sprinkle the salt and pepper all over the chicken. Place the chicken on top of the vegetables in the pan. Cover with foil and roast for 20 minutes. Then remove the foil and roast until the internal temperature at the thickest part of the thigh registers 165 degrees F on an instant read thermometer, 40 to 45 minutes. Remove the roasting pan from the oven and place on the cooktop. Transfer the chicken to a platter, and allow to rest for 15 minutes. Once rested, remove the stuffing and discard. Shred the chicken, it should yield about 4 cups of shredded chicken.
• For the pan gravy: In the roasting pan over medium-high heat, add the flour and stir to combine with the roasting juices. Deglaze with the stock and white wine. Use a wooden spoon to scrape up any of the brown bits on the bottom. Simmer over medium heat. Once the pan sauce reduces by half, remove from the heat. Finish seasoning with salt and pepper. Add the cold butter cubes to the gravy and swirl until melted.
• Raise the oven temperature to 425 degrees F. Fill the crepes, one at a time with 2 tablespoons each of chicken and Monterrey Jack cheese. Roll one edge of crepe over the filling then tuck in the sides and continue to roll over so it is seam-side down. Place 5 to 6 crepes in an 8- by 8-inch baking dish with seam-side facing down and cover with more cheese. Place in the oven to melt the cheese, 5 to 7 minutes. Remove from the oven, transfer to a plate and ladle the pan gravy over the top.
• Whisk the flour, milk, melted butter, salt and eggs together, making sure to remove lumps. Allow to rest for at least 30 minutes.
• Place an 8-inch nonstick or crepe pan over medium-high heat and brush lightly with the reserved butter. Spoon 3 tablespoons of the batter into the pan, tilting to evenly coat. Cook until golden brown and flip, 25 to 35 seconds. Transfer to a plate, covering loosely with a kitchen towel and keep warm.