Search results for: gravy
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
- 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 some potatoes using the spare fat from the chicken.
Serve green beans and roast potatoes with the delicious chicken.
Time 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
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.
- 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.
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
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
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.
It is that time of the year again- my favorite. Since last year, we have been spending Thanksgiving in Mexico. I really didn’t want to do it – not wanting to miss my all time favorite holiday. I love it so much because it is all about food- thats it… nothing else. I agreed to the vacation since everyone else wanted to go at that time of year. I decided to cook and celebrate Thanksgiving the following weekend- and it was great! I didn’t find the crowds in the food stores and everything was cheaper- including the turkey.
I make turkey breast, as everyone in my family prefers white meat. It works well for us- plus not a lot of leftovers. I know most people like a lot of leftovers- but I don’t. I like to be done with the meal and not worry about consuming any food later in the week.
Anyway, I digress from discussing this delicious turkey. I am still the the Latin cuisine mode- so guess what? This years Thanksgiving meal is made with lots of Latin flavors. Enjoy!!
- 3 tablespoons butter, melted
- Zest of one orange
- Zest of one lemon
- 2 garlic cloves, grated
- 2 teaspoons salt
- 1 teaspoon smoked paprika
Mix the butter with orange and lemon zest, garlic, salt and paprika
- 1 7 to 10 pound turkey breast
- 1 orange, cut into eight pieces
- 1 lemon, cut into eight pieces
- 2 cups turkey or chicken broth
Preheat convection oven to 325 degreed F.
Place the turkey onto a rack in a roasting pan. Turn the turkey over and place the cut up orange and lemon inside the cavity. Sprinkle salt and pepper liberally and turn it breast side facing up. Loosen the skin and carefully spread half the compound butter. Spread the rest all over the skin. Sprinkle the top with salt and pepper. Pour the broth to the bottom of the roasting pan. Keep aside.
- 2 cups fresh orange juice
- ½ cup honey
- 1 tablespoon orange marmalade
- 1 tablespoon chipotle in adobo (just the sauce)
Add the orange juice into a small saucepan. Bring to a boil and simmer for ten to fifteen minutes or till it reduces by half. Add the honey, marmalade and chipotle sauce. Cook for another 2 minutes and add salt. Let cook and keep aside. This can be prepared 2 days in advance.
With a brush add the glaze all over the turkey. Roast the turkey glazing every 15 minutes. Roast till internal temperature reaches 158 to 160 degrees F. Take out of the oven and place onto a platter and cover with foil to rest for at least 20 minutes.
In the meant time, the gravy should be heating on the stove. Reduce the juices at the bottom of the roasting pan by half and add to the gravy. Slice the turkey as needed and serve with gravy.
Make Ahead Gravy
- 4 cups homemade or store bought turkey stock
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
In a large frying pan, heat the butter and add the shallot and garlic. Saute for a minute over medium heat. Add the flour and turn the heat to medium high heat, stirring constantly. Cook the flour for at least 10 minutes or till it turns chocolate brown. Slowly add the stock, whisking vigorously at the same time. Bring to a boil and check for seasonings. Add salt and pepper accordingly. Once the turkey is done, add the drippings to the gravy and reheat.
This is a delicious meat ball dish. In India we meatballs are called koftas. They can be made with a variety of meats. My favorite is goat meat- but pork is delicious as well.. and so is beef.
The key to make this dish successful is to season every component of this dish. I started off with the minced meat which I seasoned with salt, garam masala and a small shallot. I let that mixture sit for a few hours (over night would be great). I then prepared a spice mixture consisting of coriander and cumin seeds. It is important to use whole spices as the grounds ones don’t give as much flavor- although, in a pinch one can use the ground variety. The next step was to blend an onion with ginger and garlic- that is the base of the gravy. If the steps are followed- the dish is a sure hit.
It is not the fastest dish to make- so I would leave this for the weekend.. but it is definitely worth the extra time….
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My mom has been making these meatballs ever since I can remember. A friend from Kashmir taught her these a long time ago. Since then the dish has been tweaked to perfection. Technically speaking- it is not a typical Kashmiri dish. My mom has changed it over the years by adding more onions to the gravy, etc- she has made it her own.
I had never made these before. I would usually wait for my Mom to visit and make this delicious dish. I finally decided to write down the recipe and try it on my own. It is a bit laborious- but definitely worth all the work.
It is a bit different than the rest of Indian dishes I have posted- the dish does not have any tomatoes or garlic. The main flavorings in the meat are ground fennel and ginger powder. The gravy includes whole cinnamon and cloves. The most interesting flavor comes from asafetida. It has a very distinct flavor. If you can’t find it, no worries- just eliminate it. The dish will be good even without this spice.
Serve it with naans or rotis. I would highly recommend this dish- try it and it will part of your repertoire…
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As I have mentioned before, goat is my favorite meat to eat. I can eat it everyday! I love the earthy, falling off the bone taste- yum!
This particular recipe is Kashmiri inspired. A lot of Kashmiri dishes are yogurt based. They also have, fennel and ginger powder. These particular spices give the dish a savory yet sweet flavor- very distinct indeed. It is a flavor I absolutely love and according to me, it goes perfectly well with goat meat.
If you don’t have access to goat meat- by all means use dark meat chicken or any other stew meat- lamb or even beef will be delicious- but nothing like goat.
I also used a bit of baked onions in the gravy. The onions give the dish a great, long cooked flavor.
Overall the dish was delicious. I made fresh rotis and that is all we needed…
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