Sharing Plate

- Your cooking coach

Show MenuHide Menu
t f

Search results for: gravy

The Best Roast Chicken with Milk and Sage Gravy!

December 13, 2016
Roast Chicken with Milk Gravy1

So, I love, love Jamie Oliver and everything he does. I make a lot of his recipes. I was looking for a roast chicken recipe as I was getting tired of making it the same way… and I came across this recipe. The chicken is browned in fat and cooked in milk- what, I thought??? After reading the reviews, I was convinced- everyone said, it was the best chicken ever… but the it didn’t look so pretty- well, the gravy didn’t. Since the the chicken is roasted in milk and lemon zest- the separates in the cooking process- so the sauce is broken….so, I came up with a way to fix it. After the chicken was done cooking, I blended the broken sauce to emulsify it and voila.. I had an amazingly yummy, creamy gravy!! Definitely try this recipe- so, so good!!! Oh, and save the fat after browning the chicken and cook your potatoes in it- so yummy!

  • One 3 lb whole roasting chicken, cleaned and dry
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • Zest of one large lemon, cut the remaining lemon in quarters and set aside
  • 1 cinnamon stick
  • 4 to 6 garlic cloves, skin on
  • Fresh sage leaves, 6 to 7
  • 2 cups whole milk

Preheat oven to 375 degrees F.

Season the chicken generously with salt and pepper, including the cavity.

Melt the oil and butter in a medium Dutch oven pan (big enough for the chicken to fit snug) over medium high heat. Brown the chicken well on all sides, for about 10 minutes. Take the chicken out, drain the fat to a small bowl. In the meantime, add the milk, lemon zest, cinnamon stick, garlic and sage leaves to the same pan. Add the lemon quarters to the chicken cavity and transfer the chicken back into the pan with breast side down. Roast with lid in the oven for 1 hour. Take the lid off after an hour and baste the chicken with the milk gravy. Roast for another 15 minutes and take out. Take the chicken out and cover with aluminum foil. Take the sage leaves and cinnamon stick out of the gravy and transfer to a blender. Blend well and return to the pan, bring to a boil, taste for seasonings. In the meantime, pull the meat from the bones of the chicken and serve warm with the milk gravy.

Roast Chicken with Milk Gravy

Roast some potatoes using the spare fat from the chicken.

Serve green beans and roast potatoes with the delicious chicken.

Roast Chicken with Orange and Meyer Lemon

December 7, 2016
Orange and Meyer Lemon Roast Chicken1

Chicken is one of the most popular proteins. There are tons of recipes in books, magazines and on the internet- but people are still always looking for new recipes to make their weeknight meals a bit more exciting.

One of the more classic ways of making chicken is roasting a whole bird. A lot of people are a bit intimidated to make this dish.

It is one of my favorite ways to eat chicken. I love how my house smells as the bird is roasting in the oven. I also love how I can create a one pot meal by adding tons of vegetables to the bottom of the roasting pan.

For this particular one, I used a lot of winter ingredients in season. I made a compound butter consisting of orange and meyer lemon zest. I filled the bottom of the pan with carrots and fennel.

The chicken was delicious….

  • One 4 to 5 pound whole chicken
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • Zest of 2 Clementine or 1 Navel orange (save the oranges)
  • Zest of 1 Meyer lemon (save the lemon)
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • Salt
  • Pepper

Mix the butter, olive oil, zests, salt and pepper in a small bowl. In the meantime, place the chicken in a roasting pan on a roasting rack. Spread the butter mixture on top and under the skin. Sprinkle with more salt and pepper inside the cavity as well as outside.

  • 2 cups chicken broth
  • Juice of the spare oranges and Meyer lemon

Preheat oven to 400 degrees F.

Pour the chicken broth at the bottom of the roasting pan. Add the orange and lemon juice. Place the juiced oranges and lemon into the cavity. Tie the chicken legs together and tuck the wings in.

  • 1 pound carrots, peeled and cut into 1 inch pieces
  • 1 pound fennel, trimmed and sliced

Place the vegetables at the bottom of the roasting pan. Roast the chicken until the dark meat registers 160 degrees F. Take the chicken out and cover with aluminum foil. Take the vegetables out keep warm. Reduce the liquid by half and pour into a gravy boat. Take out excess fat and serve with the chicken and vegetables.

Garam Masala and Cilantro Roast Turkey Breast

November 16, 2016
Garam Masala & Cilantro Turkey Breast

This was voted the best turkey we have ever made. I cooked this delicious turkey breast the same way I have been for the last few years. I like to make a compound butter for under the skin; I like to add bacon on top and I like to stuff the cavity with some citrus. I made the compound butter with garlic, lemon zest, garam masala and cilantro to keep with the Indian theme. It made the turkey super flavorful and delicious!

  • 1 8-9 pound turkey breast
  • ½ stick butter, room temperature
  • 2 large garlic cloves, grated
  • Zest of two lemons, save the lemons for the cavity
  • 2 teaspoons salt
  • 1-2 teaspoons garam masala
  • ½ cup cilantro, chopped
  • Salt
  • Pepper
  • 3 to 4 bacon strips
  • 1 cup baby carrots
  • 1 large onion, cut into quarters
  • 4 to 5 garlic cloves, skins on
  • 1 to 2 cups homemade turkey stock

Preheat oven to 350 degrees F (preferably convection)

Mix the butter with the garlic, lemon zest, salt, garam masala and cilantro. Loosen the skin of the turkey breast and carefully spread the butter under the skin. Salt and pepper inside and outside of the turkey breast. Stuff the cavity with the lemon pieces. Place the bacon strips on top of the turkey breast and place on the stand.
Add the carrots, onion and garlic to the bottom of the roasting pan. Add the stock. Place the stand into the roasting pan. Let turkey sit for 2 to 3 hours before roasting in oven.
Roast in the oven till the internal temperature is 160 degrees F. Half way through the roasting process, take the bacon (when bacon is well done) off and continue cooking. Take out of oven onto a cutting board and cover with aluminum foil for 20 minutes. In the meantime strain the juices out of the roasting pan. Separate the fat and add the juices to the gravy pan.
Slice the turkey and serve with hot gravy.

Make Ahead Turkey Stock for Thanksgiving Gravy

November 13, 2016

Turkey Stock 5Time to make your own turkey stock!!! It makes a big difference if you use homemade, with your own flavor profile..

By this time of year, most grocery stores have turkey necks and backs for just a few bucks. I buy a pack and roast them simply with olive oil, salt and pepper. I let them hang out in the oven till the pieces are golden brown and delicious looking. I then add them to a big pot full of chicken broth, and lots of vegetables and aromatics. For me garlic and fresh herbs are a must- like thyme, rosemary, etc. I like my gravy dark brown and so use a box of beef broth to richen the color. The stock cooks for at least an hour or two until the liquid is reduced quite a bit- in this case I reduced it to 3 cups. From here you have an option to continue the process and make the gravy and freeze for later. I find the gravy consistency compromised after it is frozen- so I stop at this point and freeze the stock.

You can take it out two days before thanksgiving and let it thaw in the fridge and make the gravy the morning of.

  • About a pound or a pound and a half turkey neck and back
  • 1 tablespoon olive oil
  • Salt
  • Pepper

Preheat the oven to 400 degree F.

On a lined baking pan, place the turkey parts. Drizzle olive oil and sprinkle the salt and pepper. Roast for an hour or till the parts are golden brown. Take out of the oven and keep aside.

Turkey Stock 3

  • Two boxes of 32 oz chicken stock
  • One box of 32 oz beef stock
  • 1 large onion, cut in half
  • 1 head of garlic, cut in half
  • 1 cup carrots, roughly cut up
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

In a large stockpot add the chicken stock, beef stock, onion, garlic, carrots, thyme and rosemary. Add the roasted turkey parts and bring to a boil. Once the liquid comes to a boil, lower the heat to a simmer and cook for 2-3 hours or till the liquid is reduced to about 3 cups. Strain the liquid out by pressing all the goodness out of the cooked vegetables. Take out in a container and refrigerate over night. Skim the excess fat off and freeze till needed.

Turkey Stock 4

Coconut Chicken Curry

October 17, 2016
Coconut Chicken

I taught this dish yesterday in one of my cooking classes and it came out delicous. When I was testing the dish, I started with something completely different. It was okay, tasted fine but it didn’t stand out. So I decided to add some mustard seeds, crushed tomatoes and onions. That made a big difference in the taste and texture of the gravy. I love going out for south-indian food, especially since I am from the north. I then like to come home and try to replicate the dishes to the best of my ability. Hope you enjoy my version of a south-indian chicken dish!

  • 1 pound boneless skinless chicken thighs cut into 2 inch pieces

Marinade

  • 4 garlic cloves minced
  • 3-4 inch ginger minced
  • 1 teaspoon salt
  • 1 lemon juiced
  • ½ teaspoon cayenne pepper

Sauce

  • 1 medium white onion sliced
  • 1 teaspoon mustard seeds
  • 3 tablespoons olive oil
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup crushed tomatoes
  • 1/2 cup low fat coconut milk
  • Salt to taste
  • ½ cup chopped cilantro for garnish

Mix all 5 ingredients and marinate the chicken for 2 to 3 hours. In a heavy saucepan heat the olive oil and add the mustard seeds, cook for about a minute until the seeds begin to sizzle. Add the chicken with the marinade, coriander powder, cayenne pepper, salt, garam masala and sauté for about 5 minutes or until golden brown.  Add the onions and cook for 5-6 minutes while the chicken cooks. Add the crushed tomatoes, cook for 2-3 minutes. Add the coconut milk and let it simmer till the sauce thickens. Adjust seasoning and add the cilantro.

Malaysian Style Pork Coconut Curry

August 9, 2016
Malaysian Style Pork Curry

If you are in the mood for a really, really yummy dish and don’t mind turning the oven on for a few hours- this recipe is for you… truly one of my favorites…I had a version of this at a yummy Singaporean restaurant in the city and I still dream of the yumminess….

  • 3 tablespoons peanut oil
  • 2-3 pounds pork shoulder, cut into 2 inch pieces with excess fat taken off
  • ½ cup all purpose flour
  • Salt

 

  • 1 star anise
  • 3 to 4 cloves
  • 1 cinnamon stick
  • 10 to 12 curry leaves

Spice Paste

  • 4 garlic cloves
  • 1 cup chopped shallots
  • 3 to 4 dried red chilies, seeds taken out and soaked in hot water for 10 minutes
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon turmeric
  • 1 tablespoon shrimp paste (Asian store)
  • 2 lemongrass (white part), chopped

Process all spice paste ingredients in a food processor until a paste is formed. Keep aside.

  • 1 can full fat coconut milk
  • 3 to 4 cups chicken broth
  • 3 to 4 medium yellow potatoes, peeled and cut into 2 inch pieces
  • Salt
  • Sugar

Heat a large, heavy saucepan with the peanut oil. In the meantime, dredge the pork pieces in the flour and then sprinkle them with a bit of salt. Brown the pieces in the hot oil, in batches for at least 3 to 4 minutes on each side. Set the pork aside and add the star anise, cloves, cinnamon stick and curry leaves. Saute on medium heat for 1 to 2 minutes. Add the spice paste and sauté on medium heat for 4 to 5 minutes, stirring constantly. Add the pork pieces, coconut milk and chicken broth. Bring to a boil and lower the heat to a simmer and cook with the lid on for at least 3 to 4 hours. Add the potatoes half an hour before serving. Reduce the gravy according to taste and serve with coconut rice.

 

Roast Chicken Breast with Miso Gravy

June 15, 2016
thumb_DSC03558_1024

Another great way to serve chicken- Japanese style with delicious miso paste… I served it over broccolini fried brown rice…so, good!

  • 2 tablespoons dark miso paste
  • 1 inch fresh ginger, grated
  • 3 garlic cloves, grated
  • ½ teaspoon honey
  • 2 teaspoons mirin
  • 2 large chicken breast halves on the bone with skin
  • Salt
  • Pepper

Mix all the ingredients together. Loosen the area between the meat and the skin with your fingers and place the miso paste on both pieces. Sprinkle with salt and pepper. Marinate for 2 to 3 hours.

  • 2 tablespoons olive oil
  • 3 green onions, chopped
  • 2 cups chicken broth
  • 2 teaspoons dark miso
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • Salt
  • Pepper

Heat a large frying pan with the oil on medium heat and brown the chicken pieces skin side down for 2 to 3 minutes or till golden brown- be careful not to burn as miso and honey burn easily. Transfer the pieces to a baking sheet and bake in a 400 degrees oven for 15 to 20 minutes or till the chicken is cooked through. Keep aside.

In the meantime, pour any excess fat from the frying pan. Add the green onions and sauté for 1 to 2 minutes on medium heat. Add the chicken broth and bring to a boil and simmer on medium heat for 10 to 15 minutes or till about ½ cup is left. Add the miso paste and mix well. Season with salt, pepper, parsley and basil and serve with chicken.