Roast Chicken with Pan Gravy

Roast Chicken with Pan Gravy 


Servings: 10 
Categories: Main Dish 
Source: Culinary Fundamentals Copyright: Prentice Hall


5 each Chickens
Salt, as needed
Black pepper, as needed, freshly ground
5 each Thyme sprigs
5 each Rosemary sprigs
Vegetable oil or butter, as needed

Mirepoix
4 ounces Onion, diced
2 ounces Carrot, diced
8 ounces Celery, diced

Pan gravy
2 ounces Flour
1/2 ounce Tomato paste (optional)
1 pint Chicken Stock, hot

1. Remove the wing tips from the chickens and reserves. Season the exterior and the cavity of the chickens with salt and pepper and place one sprig of thyme and rosemary in each cavity. Rub the skin with oil and truss each chicken with twine.

2. Place the chickens, breast side up, on a rack in a roasting pan. Scatter the wing tips in the pan.

3. Roast at 400°F for 40 minutes, basting from time to time. Scatter the mirepoix around the chicken and continue to roast another 30 to 40 minutes or until the thigh meat registers 180°F. Transfer the chickens to a holding pan, cover loosely, and allow them to rest while preparing the pan gravy.

4. Place the roasting pan on the stovetop and cook until the mirepoix on the stovetop and cook until the mirepoix is browned and the fat is clear. Pour off all but 1 once of the fat. Add the flour and cook out the roux for 4 to 5 minutes. (Optional: Add the tomato paste to the roux and cook out 2 minutes more,) Whisk in the stock until completely smooth. Simmer the gravy for 20 to 30 minutes, or until it reaches the proper consistency and flavor. Degrease and adjust seasoning. Strain through a fine mesh sieve and keep warm for service. Cut the chickens into portions and serve with pan gravy. 

Roast Chicken with Pan Gravy

The American Culinary Federation


Servings: 10

Categories: Main Dish

Source: Culinary Fundamentals pg. 460
Copyright: Prentice Hall

Roast Chicken with Pan Gravy

5 each Chickens

Salt, as needed

Black pepper, as needed, freshly ground

5 each Thyme sprigs

5 each Rosemary sprigs

Vegetable oil or butter, as needed

Mirepoix

4 ounces Onion, diced

2 ounces Carrot, diced

8 ounces Celery, diced

Pan gravy

2 ounces Flour

1/2 ounce Tomato paste (optional)

1 pint Chicken Stock, hot

1. Remove the wing tips from the chickens and reserves. Season the exterior and the cavity of the chickens with salt and pepper and place one sprig of thyme and rosemary in each cavity. Rub the skin with oil and truss each chicken with twine.

2. Place the chickens, breast side up, on a rack in a roasting pan. Scatter the wing tips in the pan.

3. Roast at 400°F for 40 minutes, basting from time to time. Scatter the mirepoix around the chicken and continue to roast another 30 to 40 minutes or until the thigh meat registers 180°F. Transfer the chickens to a holding pan, cover loosely, and allow them to rest while preparing the pan gravy.

4. Place the roasting pan on the stovetop and cook until the mirepoix on the stovetop and cook until the mirepoix is browned and the fat is clear. Pour off all but 1 once of the fat. Add the flour and cook out the roux for 4 to 5 minutes. (Optional: Add the tomato paste to the roux and cook out 2 minutes more,) Whisk in the stock until completely smooth. Simmer the gravy for 20 to 30 minutes, or until it reaches the proper consistency and flavor. Degrease and adjust seasoning. Strain through a fine mesh sieve and keep warm for service. Cut the chickens into portions and serve with pan gravy. 

Nutritional Information per Serving (excluding unknown items): 1639 Calories; 117g Fat (65.6% calories from fat); 130g Protein; 8g Carbohydrate; 1g Dietary Fiber; 679mg Cholesterol; 544mg Sodium. Exchanges: 1/2 Grain (starch); 18 Lean Meat; 1/2 Vegetable; 12 Fat

Pot Roast w/Carrots, Potatoes, & Onion

Pot Roast w/Carrots, Potatoes, & Onion

serves 4-6

3-4 Pound Chuck Roast

4 TB Olive Oil

1 1/2 Pounds Baby Carrots

2 1/2 Pound small Red Skin Potatoes

1 Small Onion

2 Stalks Celery

4 tsp Beef Bouillon Powder

Morton Nature's Seasonings: Seasoning Blend

Garlic Powder

Coarse Ground Black Pepper

1 # Amish Style Egg Noodles

Take out the roast, put it on a clean surface such as a cutting board rub in two TB of olive oil on the roast. Get a heavy bottomed stock pot put about 2 TB of olive oil in pan. Season roast with Seasoning Blend, Garlic Powder, and coarse ground Black Pepper to taste. Let seasoned roast rest. Turn heat on to stock pot and prep vegetables. Chop onions, quarter potatoes, chop the celery, and rinse carrots.

When oil is smoking slightly in stock pot, place seasoned roast in pan to sear it and seal in the flavors and juices. Turning ever 4-5 minutes with a pair of tongues being careful to not pierce the meat. Sear all sides including the edges. Spray the crock pot with PAM to assist in cleaning later and turn on high.

Once seared, remove from heat and finish preparing the vegetables. Put in one cup of hot water and 1 1/2 tsp of bouillon into crock pot, stir to dissolve. Place half the vegetables into the crock pot, reserving carrots.

Season vegetables with the seasonings used proir. Place seasoned meat onto the bed of vegetables you just made and then add all the carrots around the seasoned meat. Then add the remaining onion and potatoes. Once again season the vegetables and place 2 tsp of bouillon on top by sprinkling over. Then pour water over to rinse the vegetables, enough water to not quite cover the meat. Leave on high about 40-50 minutes, then place temp on low to finish.

Should take 6-8 hrs total.

You can check periodically or leave on while you are at work, attempt to not pierce the meat other than when using a meat thermometer.

Once you decide it is completed, with Beef it should be 130 degrees F for rare, 140/medium, and 150 for well, remove from crock pot, cover losely with aluminum foil and let rest.

(Meat will continue cooking and temp may rise an additional 10 degrees while resting. This also allows the juices to properly distribute)

Place vegetables into a bowl and keep warm, drizzling with some of the pan juices for flavor and moisture. reserving juices in the crockpot to make the fresh pan gravy, placing crock pot on high. Taste to see if you desire to add more bouillon for additional beef flavor. Season to taste, you want it to be strong, never salty. Bring to a boil. (if it will not boil, place stock into a sauce pan on the stovetop.)

Take a 1/2 cup of warm water and disolve 1 tsp of flour or corn stach. Slowly stir into the beef stock and stir frequently until a full boil is acheived. Reduce heat to a fast simmer, continue to stir frequently until desired consistance is achieved.

Serving suggestion: You may serve the vegetable as is or mash the potatoes.

Steamed Broccoli
Amish style Egg Noodles

To mash the potaotes:

Mashed Redskin Potatoes

Seperate potatoes from carots, onions, & celery.

Mash with a potato masher.

Add enough cream or 1/2 & 1/2 to thin out.

Add 2 TB butter.

Season to taste with Sea Salt & Pepper. (Garlic & Parsley if desired)