Recipes for Chicken with Skillet Gravy, Pan-Fried Chicken with Gravy, and Fried Chicken with Creamy Gravy exemplify just how tantalizing gravy is when combined with poultry.See Popular Chicken Gravy Recipes
Making turkey gravy is simply a matter of stirring pan drippings and a little fat with flour and broth. The giblets are a bonus.
There's no need to give up Thanksgiving gravy! It has no fat, 75% fewer calories, and 38% less sodium than the original recipe.
Here's a low-calorie, fat-free gravy. Make it with broth, sweet potato, and carrots and flavor with molasses and allspice.
A couple of simple steps is all it takes to create a smooth gravy using chicken broth and drippings from meat or poultry.
Don't reserve gravy just for special occasions. Drizzle this ready-in-10 sauce over roasted chicken or turkey for a weeknight meal that tastes holiday-worthy.
This baked chicken starts with a flavorful herb butter stuffed under the skin, and finishes with a quick sauce made by deglazing the pan drippings with chicken stock. When making the herb butter, make sure the butter is very soft or it won't combine well with the other ingredients. If tarragon isn't available, substitute another fresh herb, such as parsley or savory.
A glaze of Dijon-style mustard and orange marmalade is used to baste the Cornish game hens during roasting and to flavor the gravy.
Revive a time-honored tradition and roast a chicken for Sunday dinner. Your family will love the pecan and grape corn bread dressing as well as the sage-rubbed chicken.
For this roast chicken recipe, the cavity is filled with onion, carrot, lemon, and fresh sage. Additional fresh sage leaves are placed under the skin. The result is tender, moist, and flavorful chicken meat.
A cast-iron skillet is the perfect vessel for a simple roast chicken. Almost every side dish, be it vegetables, legumes, pasta or rice, goes well with it.
Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.
Want to know how to make chicken-fried steak and gravy with less fat and salt? We skip the deep frying, but flavorful country gravy makes up for the loss.
Why would you want to know how to make chicken fried steak (also know as country fried steak)? First, almost everything is more delicious when it's fried, but more importantly, this is a great trick for making a tough piece of beef more tender and flavorful. Where does the "chicken" part come in? The name nods to both the herb coating that the meat is dredged in (made with flour or breadcrumbs) -- similar to the batter used for fried chicken -- and the fact that it's fried to golden brown, just like chicken. The dish is usually made with round steak (also known as cube steak once it's been tenderized by a butcher).