Wednesday, June 8, 2011

Chicken and Gravy recipe and tips

Hello friends,
I made a chicken for dinner the other night and thought I would share some tips.
I am by no means claiming to be any kind of special chef or anything, but
I am still learning the ins and outs of cooking myself and thought I'd share a few things while
I'm at it.

 I like to buy whole chickens ( fresh, not frozen) , and because there are only 2 of us I get the smallest one I can find.  Unless I plan to use the leftover chicken for another dinner I get a larger one.

First of all I always allow enough time for prep and cooking.  I always figure at least 24 minutes cooking time per pound of chicken.     
I used  a 5 lb chicken cooked it for  2  hours at 350 degrees.

This is what you will need:
  1. whole chicken
  2. 1-2 Tablespoons softened butter or margarine
  3. poultry seasoning
  4. salt and pepper

Preheat oven to 350
Begin by opening your chicken, it's usually a little yucky so I suggest to open in your sink.
and take out what I like to call the "little package" from inside and discard.
Rinse inside and out and pat dry with a paper towel.
(Sanitize all kitchen surfaces thoroughly after they've come in contact with uncooked chicken.)
I usually fill my roasting pan with just enough water to cover the bottom and sprinkle a little salt and pepper in it.   ( this will help add  to the gravy when the chicken is done.)
Using a butter knife spread 1/2 the butter/margarine on the breast side of the chicken and sprinkle with poultry seasoning,  salt and pepper and  place in roasting pan. Repeat for top side.
Cook breast side up
This is what it should look like. 

Once the oven is preheated, place chicken in oven and set timer for 90 mins
 I check it after 1 1/2  hours just in case.  If it's getting too brown I will tent a piece of foil over it for the last 1/2 hour or so.

Gently pull on one of the legs... if it easily pulls away from the chicken and clear juices run out than its done. If the leg wants to stay intact... it needs more time.

 Remove from oven and let sit with foil over it for about  10 mins. It will be WAY  too hot to slice.   I use a large fork utensil to remove from pan 
 and place on a cutting board...
see how the leg just pulls right off ?
with foil wrapped over the top.
 Mine was done in exactly 2 hours and it was delicious

For the gravy:

Pour the juice from the roasting pan into a saucepan and  heat on stove on low or medium heat.

Mix together 3/4 cup of  water and about 2 tablespoons of flour until smooth.
Mix well, you want it to be smooth, not lumpy. 
I use quickshake by Tupperware  Works like a dream

and slowly add to juices whisking as you pour it.

  Let it thicken as you whisk it and is almost boiling then remove from heat.   It should
look like this:

and your done!  Just put in gravy boat and serve with that yummy chicken.

You can leave the gravy on the stove for a while, (burner off) but it may continue to thicken. If this happens, just thin it out with some more water.

If you try it.... feel free to share the results with me.    Or if you have any questions, type them in the comments section and I will answer them the best I can.

Thank you so much for stopping by!!

1 comment:

  1. wow. I never though of trying a whole chicken for 2 people. I always thought that would be wayy to much. I'll have to try it.