Bakedchickeninherbedgravy Recipes

Steps:

• In a 9x13 inch pan melt margarine.
• Lay pieces of chicken in pan.
• Sprinkle with sifted four, until all is covered.
• Mix milk, soup and onion mix together. Pour over chicken.
• Bake at 350 for 1-1 1/2 hours uncovered.

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.

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.

Steps:

• In a small bowl, combine 5 teaspoons flour, salt, mustard and 1/8 teaspoon pepper. Brush chicken with lemon juice, then sprinkle both wides with flour mixture. Place in an 11x7-in. baking dish coated with cooking spray., Arrange tomato, onion and mushrooms around chicken. Dot with butter; sprinkle with remaining pepper. Bake at 425° for 20-25 minutes or until a thermometer reaches 170°. , Remove chicken and vegetables; keep warm. Pour pan drippings and loosened browned bits into a small saucepan. Stir milk into remaining flour until smooth; gradually stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and vegetables.

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium-high heat, add the oil.
• Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing
• For the sauce:
• In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.

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.

Steps:

• Preheat oven to 325°F.
• Brown chicken in oil-butter mixture.
• Remove with a slotted spoon and place in a baking dish.
• Combine remaining ingredients, pour over chicken, cover and bake for 1-1 1/4 hours.

Steps:

• Melt butter in a saucepan over medium-high heat; add red onion. Saute until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and pepper.
• Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer gravy until flavors meld, about 1 hour.
• Combine water and flour in a bowl; mix thoroughly. Pour slowly into the gravy while stirring continuously. Simmer until thickened, 15 to 30 minutes more.

Steps:

• Spray 2-quart glass casserole baking disk with non-stick cooking spray.
• Preheat oven to 250 degrees.
• Mix soup, sour cream and milk together in a large bowl.
• Set aside.
• The dried beef comes rolled inside of a glass jar.
• Leave it rolled up and cut into thin slices, then cut slices in half.
• Lay dried beef in the bottom of the prepared casserole.
• Place chicken on top in single layer.
• Pour soup mixture over chicken, being sure to cover the top of the chicken, even if some of mixture runs back into pan.
• Bake uncovered for 1-1/2 hours.
• Remove from oven and scrape the sauce from the sides of the casserole and mix it with the unbrowned sauce, spreading some sauce over the chicken.
• Return casserole to the oven and cook an additional 60-90 minutes, until sauce around chicken has browned slightly and is consistency of gravy.
• Serve chicken and gravy over cooked rice or pasta.
• To garnish, microwave peas 30 seconds; sprinkle over the chicken and rice/or pasta.
• NOTE: If sauce thickens too much before chicken has cooked at least 2-1/2 hours, add 1/4 cup water.
• Stir into gravy and continue cooking.
• NOTE: For Real gravy-lovers, double the soup, sour cream and milk so you'll be sure to have enough!
• This gravy is also delicious served over biscuits.

Steps:

• Combine all spices. (all ingredients except first two-chicken and butter.).
• Arrange chicken in shallow baking dish.
• Melt butter and pour over chicken.
• Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
• Sprinkle chicken with about 1/4 of the spices.
• Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
• Bake at 375 for 55 minutes.

Steps:

• Lay out the chicken breasts in a 6x9 baking pan and pour the broth over the chicken.
• Crush the crackers into crumbs and sprinkle over the chicken making sure to cover the entire dish.
• Next spread the diced onion over the chicken and slice the butter into about 8 small slabs and lay 2 slabs per piece of chicken (more can be used if desired).
• Add salt and pepper then bake at 350F for about 1 hour or until chicken is brown on top.
• Serve with mashed potatoes using the cracker/broth mixture as a gravy!

Steps:

• To make the mayonnaise: whisk together the mayonnaise, dill, and mustard; season to taste with salt and pepper; set aside.
• To make the burgers: Preheat the grill to medium-high heat.
• Use your hands or a wooden spoon and combine the ground chicken, herbs, egg, onion, breadcrumbs, garlic, and salt/pepper to taste.
• Form mixture into 4 patties or equal size.
• Grill the burgers, turning once, for about 4 minutes on each side or until cooked through.
• Serve the burgers on buns with teh Mustard-Dill Mayonnaise.