Table of Contents:
Whole Roasted Chicken | Homemade Gravy From Scratch | How to Make Chicken and Gravy
Video taken from the channel: Mesha’s Corner
Roast Chicken Dinner with a delicious gravy
Video taken from the channel: Kitchen Sanctuary
The Most Amazing Gravy Gordon Ramsay
Video taken from the channel: Gordon Ramsay
Old Fashioned Chicken and Gravy Recipe: How to make | I Heart Recipes
Video taken from the channel: I Heart Recipes
Baked Chicken and Gravy 20200630
Video taken from the channel: RecipeTin Eats
Roast Chicken Pan Gravy
Video taken from the channel: Food Wishes
ROASTED CHICKEN WITH EASY PAN GRAVY
Video taken from the channel: NOT ANOTHER COOKING SHOW
Ingredients 6 pound whole roasting chicken 1 teaspoon poultry seasoning 1½ tablespoons cornstarch 2 tablespoons cold water ¼ teaspoon salt.Ingredients ¼ cup drippings from a roast chicken 2 ½ tablespoons all-purpose flour 2 cups cold chicken stock, or more if needed 1 pinch salt and ground.Simple way to make Gravy for Chicken. Most of my traditional roast recipes call for gravy to be made using the roasting pan set on the stove.
It usually involves man handling a large pan, setting it over a couple of burners and some sort of.One of the best things about a roast chicken dinner is the gravy. And making an easy peasy chicken gravy from scratch is very easy. Simply add a sprinkling of flour to the chicken juices in the chicken roasting tin and then add some chicken stock. Add in any extra chicken juices from the rested chicken and bring to the boil.
Put the butter into a small bowl and add the herbs and plenty of seasoning. Grate in the zest from the lemon and mash everything together with the butter using a fork. Rub this over the chicken breasts, legs and wings, then push the whole grated lemon.
Thicken: Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened. If the gravy is too thick, add more broth or drippings liquid. If the gravy is too thin after cooking for 10 minutes, add a cornstarch slurry (mix 1 teaspoon of cornstarch with 1 tablespoon of water and then add it to the gravy).Roast chickens in a large (17-by 11-inch) flameproof roasting pan, basting with pan juices using a spoon (remove pan from oven and tilt if necessary) every 20.Step 1 Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
Step 2 Whisk water into the flour until it is thick, but.While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.MAKE GRAVY: While chicken is resting, put 2-3 tablespoons of fat drippings from roasting pan into a small saucepan. (add oil if you don’t have enough). Heat to medium high. Add green onions and cook for 1-2 minutes. Stir in flour, reduce heat to medium and cook for 2 minutes.
Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips.Rotisserie chicken dinner – make a meal out of a store bought roast chicken.
Steam some veg, make some mash, douse everything with this gravy! Steamed vegetables – guaranteed way to make bland, boring steamed veg completely scoff worthy; Pan seared chops, steaks or anything – chicken.Roast in 375°F (190°C) oven for 45 minutes; baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to.
How to Make It. Step 1. Remove the giblets and neck from chicken, discarding the liver. Cut off the wing tips, and combine with giblets, neck, 3 cups broth, carrot, celery, onion, garlic, and bay leaves in a saucepan.
Bring to a boil; partially cover, reduce heat, and simmer for 45 minutes.Easy Chicken Gravy Recipe. Those drippings are like little flavor bombs holding the essence of every spice and herb you used to roast your chicken and then infused with your side vegetables and they are the key to a really good homemade gravy.
I get all excited just thinking about it.
List of related literature:
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| from Feed Your Face: Younger, Smoother Skin and a Beautiful Body in 28 Delicious Days |
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| from The Foxfire Book of Appalachian Cookery |
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| from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana |
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| from The Kentucky Housewife |
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| from Aunt Bee’s Mayberry Cookbook |
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| from A Collection of Simple Anglo-Indian Recipes |
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| from The FAB Diet |
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| from The Gasparilla Cookbook |
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| from Essential Kerala Cook Book |
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| from Classic Cooking Of Punjab |
187 comments
What is the ratio of fat(butter) to flour? How much is needed for 14 cups of stock?
I like all your videos, old and new, but I think I like listening to your voice from back around this video for a GREAT change.
I don’t eat chicken because of my blood type so I’m going to make it with a small turkey breast. Do you have a recipe for the potatoes? Yours looks insanely delicious. Thanks!
Where have you been all my life. You are amazing! Love everything about you video. Love the camera work, music and you get right to the point, no non sense! I’ve subscribed. Thank you!!!
Where do you get bone-in, skin-on thigh cutlets? I haven’t seen them in ages but it is my preference over drumsticks by a long shot.
How do you clean/maintain your cutting board? I’m like overly cautious with mine for fear of ruining it, but you don’t seem to be too worried about it lol.
Just made it tonight an it was so GOOD AN JUICY FIRST TIME DONIG IT LIKE THIS N IT WAS GREAT
Removing the wishbone prior to cooking is a really good idea
Never realized making great tasting gravy from scratch was that easy. It turned out even better than the store bought mixes my family usually buys =P
This recipe works well, even with just the liquid that comes out of the poultry.
I’m guessing you had to touch the camera or other things off camera since you washed your hands so many times. Great video!
Just made this roast chicken for dinner. Its a hit so easy to mske. Thank you
holy canoly!!! this looks fantastic!! great cook and great channel!!
Nicky…
Ps…….Serve this to your kids. Don’t be surprised to receive a kiss on the top of your head as soon as you sit down.
I’ve only seen a few of your videos and I already like the way you present and teach. Subscribed mate hope you get more subs!
Fuck me, U are intens to watch love it! so much control so much Faith in youre craft el Grante +1
he is always fuckn hyper man…. cock or meth fuck man sooo fuckn annoying
First time watching your videos, interesting stuff, I learned a lot, but I was confused about how many times I should wash my hands:p good thing it was mentioned many times.
haha early video filmed on a potato. Chef John is fully youtub pro now!
Saw the email, watched the vid, went straight to the freezer for some chicken bits. Thanks Nagi.
Lets climb into the airplane and all go to Gordy’s for Christmas LOL
this is what my gma made back then she died in 2010 and the story behind it was when my mom was pregnant she craved that dish and now i would love to make it for my mom i will be trying this recipe thank you hope its like they way she made it
This is exactly like Jamie Oliver’s recipe from years ago, unless his recipe is yours?!
Going to roast two tonight one with pan gravy and rice and the other for chicken soup! Literally two birds with one stone, or roasting pan haha
Favourite, favourite, favourite! Thank you for sharing your recipe!
Recipes are really great! Some things just do not look appealing played on the cutting board.
Damn. He put more work in to that gravy than I put into the whole meal.
Can I use boneless chicken nd I know it wont need that much baking then right?
ahhh….. how many times the teacher yelled at me because I didn’t follow common sense…but then it came naturally… xDI love foodwishes videos… reminds me of school…except the exams and dirty clothes to wash at home (was a noob:D now I’m no where near like john, but better than average, or am I, I suck in creativity… that’s why I whore this videos mwahaha:P)
Just made this. Best roasted chicken I’ve ever made. Gravy was banging. Nice taste with the lemon
So So Good… served it over white rice.. Love this reciept.
�� Thankyou for sharing…..
Gordon I think your gravy looked a little thin you may want to thicken it next time with a roux…I know I don’t like a water mess on my turkey and fixins I like it to stick to the food
what is “turkey” is the chicken or what? because when i googled it it showed Turkey country!!
Glad to see someone washes their hands after touching chicken/meat every time. So tired of chefs just grabbing salt and pepper mills without cleaning their hands
Gordon Ramsey, YOU could stick your finger up your arse, then pull it out, and STILL claim that the contents had the most AMAZING FLAVOUR!
YOU are a “Legend in your own HIND!”
Making this next Monday on my day off with rice and peas. ��
Very good video, thank you but we really need to get you a sharp knife ������
Chicken came out good. Did the gravy but added Worchestershire sauce to it only a bit. Worked nicely
Question! At 3:57, you say “After 20 minutes, drop to 375” I’m confused cause the oven is already at 375 (after the initial 20 minutes at 475, you say to cook at 375 for 30 more minutes). Help! Thanks!
How do you think this would do in a Dutch oven? I dont have the one you have.
Making this tonight and in place of the fried okra some turnip greens. thanks to one of the comments on this thread, im also making buttermilk skillet cornbread! LOL..GOOD EATING!!! thank u for sharing this lovely recipe!
I made the gravy today. The 2 things I did differently was to saute onions in the skillet before adding the flour and I added a little milk, about 2-3 tbsp, before adding the chicken broth.
I am a believer. The best cooking on YouTube. You Rock Steve. Best meatballs EVER. Chickenlicious.
This was awesome!! I know it came out in 2014. I just found it. I made batches! I also added fresh garlic to the gravy process. And I didn’t keep basting. The tops of the chicken got pretty dark golden brown. Awesome!!! Definitely making it again.
This gravy is awesome. The rosemary and apple cider really work well together. I used chopped pecans instead of walnuts because that was what I had. I also thickened with flour. I highly recommend.
Love the recipe! Jus one thing. Did you throw away the challots and garlic?
your videos are flawless, just plain good cooking recipes and technique. cheers!
only question I have is why you didn’t take the pan mirepoix and throw it in a small pot and make a quick stock to use with your pan jus.
Hey everyone! Thanks for stopping by and checking out my recipe! Please be sure to read my description box i May have already answered any questions you may have. Thanks! ♥️
It’s 2020 and Imma bout to jump in my time machine and fly back with a plate at the ready. OMG!!!!
Just two things…
1. I advise to add the thyme (or any fresh herb) to the pan the last 10 or 15 minutes. Putting them on the pan at the start will just burn, especially if you have the oven at 475C. Although, the herbs in the chicken’s cavity shouldn’t burn if you put them at the beginning.
2. Caution with putting the lemon juice in the gravy sauce. Don’t want to overpower the sauce.
Thanks for the recipe! Never thought of removing the wish bone… neat!
…Absolute…Best…Gravy…And…Chicken…I have ever had
Gravy makes the dinner but that was too thin for me, nobody makes gravy like mum and gran, same principle but the gravy has to coat the veg, yum, its a Welsh thing ����
Saw this video. Bought a chicken the next day. Might be the best meal I’ve ever cooked, thank you!
Check out the recipe: https://www.allrecipes.com/Recipe/219088/Roast-Chicken-Pan-Gravy/
You have improved this old bachelors cooking skills 1000% chef John, my lady friend thanks you too, I never thought food would improve my love life but it has!
You are awesome! I always feel like I can do just what you are doing, thank you! Now, going to get a chicken!
Looks very good i will have to fix that sometime my mother used to fix that recipe and i loved it Thanks
It looks amazing, and the only thing I did differently was I added a chicken season chicken cube.
When I do mine I squeeze the juice out of the lemons that were in the chicken too.
Great recipe, keep up the great work. From Southampton england
All that aggravation…I can’t get no satisfaction. I can’t get no bird with action.
takes out an onion out of a turkeys ass
My god that smells amazing
Just found you and I already love you. �� I’m making this recipe ASAP!
That pan sauce/gravy was the most gorgeous I’ve seen since my mother’s version. I gave up trying to figure out what her secret was. My advice to everyone: Get the recipes from mom, dad or both while they’re still around. Hover while they cook, ask questions. Watch and learn.
Lord have mercy! This looks so dang good! I gotta try this with rice and Lima or butter beans.
Hey Chef John… Love your videos! Thank you:) What kind of Pan do you use there?
You are so inspiring! Really makes me want to get in the kitchen! You have the best cooking channel on you tube you rock!!
Why do u add pig products in everything and thanks for not adding tinned tomatoes
And WHY does most EVERYONE strive, to make their gravy, taste EXACTLY like their TURKEY?
Anyone ever HEAR of something called “contrast”?
This fear. That pan sauce is perfect.
I love whole roast chicken. I do one similar to your but use a stick or 2 of butter instead of canola oil. But it all over and under the skin of the breast meat. Chicken gets more color imo bc the milk solids in the butter brown.
Could you please make a thai vegetable chicken noodles with Sichuan sauce recipe video ��
I’ve been watching Gordon Ramsey cooking tutorials, but I so much prefer your laid back style of presentation, instructions are clear, concise and without the plethora of showbiz superlatives.
I like that you keep your work surfaces clean and tidy as you go along and your kitchen looks like it’s in a normal standard home and not something a professional chef has had constructed for himself.
I like the straight forwardness and also reminds me of my years working in a italian restaurant when I was younger, now I built fences but I still cook every day, and my wife and kids love so iam happy
where is the origin of the gravy? is original from the american? i’m curious to know where this came from?
What happened to plates and why we can see tip of your trainers next to that dish?are you eating off a floor also?
Greasy….
That looks doable—I like the balance of not too complicated, but mighty good. I’m making that TODAY!
This is great as it is John, actually walking the Talk and living it… Rather than the lately very sad voice over of others presentation
Omg dude!!!
I’m gonna head to the shop and I’m buying exactly what you had and I’m gonna Cook with you in my kitchen!
Resting the turkey for 3 hours sounds ridiculous. After all that work I don’t want cold turkey on my plate
Nicky. Gets my stamp of approval. I tore off a chunk of tender breast meat and doused it the wonderful gravy. Oh-so-delicious. We’re talking PROPER gravy! Not that thin,appalling,tasteless brown water they serve in Pubs and fancy restaurants.
Made this turkey and gravy for the family today….HUGE HIT! Thank-you sir! Merry Christmas.
I cooked this for bae the other day and he licked the plate!
Really nice bro ���� pleasr stop using ur cutting board for presentation it’s disturbing mate
Curious how you would prepare southern biscuits and country gravy like you get in the southern usa.
husbands must be properly trained! Make him read my website… come on!
I don’t know about everyone else watching this but I just have to say I love watching Chef Ramsey cook anything!��
Ok….. I’m making this as I write this. Just tasted the gravy…… YUM! Thanks for something a little different. I always make Milk gravy with chicken.
This looks delicious but instead of chicken broth can I use water?
Watching this in June… wish it wasn’t six months until Christmas.
Wow! This looks sooooo good! Going to give this recipe a try! Thanks!
We Indians make gravy in a complete different way…. Have to try this way once…
My favorite seasoning is soul food seasoning it has very thing in it you need to season your food.. an you can get it at the dollar store
I’ve watched now for a couple of days. man watching this show is a TRUE treat. You have a clarity in getting cooking techniques across and an ease of speech that’s comforting. your end pics are nothing less than food porn. Your vids are the only ones EVER that I’ve commented. Must be the food…( OK, the host isn’t to shabby either.)
How can you stand on the cabinet with your shoes on? That’s nasty! But the chicken looks amazing.
I”ve always been a bit afraid to tangle with a whole chicken. You made it look kind of easy. I will give it a try. YIKES!!!
Just made this tonight, my children loved it. They want me to make it again tomorrow lol.
I made a few adjustments on the second time I cooked this to level up the gravy flavour, which I found a little bland. I threw in some thick cut carrots with the onions, 4 or 5 cloves of peeled garlic and a cup of white wine (be aware the extra fluids will take longer to reduce the gravy). I really liked the method of cooking the chicken though, the chicken is so juicy. I also turn on the broiler, and raise the rack for the last ten minutes of cooking to get extra crisp and colour on the skin. Really like this recipe.
I do! This is it, and no commercials! please checkout the webite also!
ciao sapete dove trovare la puntata intera in italiano? mi hanno cambiato il decoder sky e ho perso tutto grazie
Thank you! My kids n husband loved this, they dont even like gravy but they ate everything. Homemade mashed potatoes n left over squash I had. It was like I was cooking all day.����
Is tons of fresh rosemary a Scottish thing or just a Gordon Ramsay thing? I’ve tried using fresh rosemary so many times and never liked it that much
Girllll my kids was like “MAMA YOU DID THAT” SECRET IS “WE DID THAT” ������������������
is there a difference when using sea salt vs kosher to season?
Ohhhhh gurrrrrl!!! You make my kind of food! This is the STUFF….I grew up on food like this. Chicken n dumplings is my other fav!
I’m glad I found your channel! BEST RECIPES! AND IM STILL STUCK ON THAT BURRITO RECIPE!!!
I just love your chicken recipes. I made one of your recipes today. It was delicious!
“Drain the excess fat?”
Puh-LEEZE!!!
First off, fat is what gives food body and flavor. Second “Dietary Fat” does NOT make ANYONE “fat”.
Now WONDER us Americans were so SMART in leaving the much-vaunted “British Empire!”
Just made it with your exact same ingredients it was so yummy thank you ��
Can I just say I love him so much…aside from the cooking him handling this hand washing is major for me ����
never done a whole bird before because I’m not a fan of parts with bones (due to inedibles). made it today and it was the best chicken I’ve had in a long while, even despite the fact I’ve left it in the oven for a little too long (in some parts the meat was getting dry), and that I was forced to use some different ingredients. I had to replace thyme with rosemary (because I could not find fresh thyme anywhere around), and canola oil with olive oil (because I forgot to buy it and the only alternative was the sunflower oil). anyway, the meat was still juicy enough, the skin was crispy, and the gravy was so amazing that I’ve collected all remains and store it in the freezer.
thanks to you and your channel I’ve learned a lot. the weekday sauce with spaghetti is my go-to lazy dinner 9 times out of 10. keep up the good work. cheers!
making this on sunday with a whole chicken, using the portions left over to make chicken salad and perfect cold chicken for my salads for the rest of the week. can’t wait to use this recipe to be a delicious hot bird on sunday and use it throughout the week. cheers!
Can you adopt me please!? (I’m an adult, but) pretty please???
Did you mean 20 minutes covered then the last 10 minutes uncovered?
so much fatty acids being produced and recycled… drink the oil and makes orange juice out of vinegar
I just made this. Thank you! It came out very close to what I had as a child ��
Amazing work, pretty much how I do it, I just use mor3 onion and put a few carrots in there too. White wine into the gravy is also a nice touch ����
Your sauce looked unbelievable. You make it look so easy! Your oven screwed you though your skin on chicken should of been crispy with that temperature. Meal looked awesome. I am going to try it out for sure!
No doubt it tastes amazing but I prefer gravy a bit thicker than that.
My cooking time was longer but it was delicious. I added mushrooms.
Excellent recipe��,I used organic drumsticks instead of thighs and added some sliced green bell pepper along with the onion slices. The smoked paprika makes all the difference. I had never used till now and am in love with its subtle smoked flavor. Rosie you are delightful and have the best recipes. God bless you.
I’m using this recipe on some chicken breast this weekend. I’m glad I was able to find it again. After what happened last time I have to start writing these recipes down ������
Cooking this right now…just put it on the oven and rewatching the video.
I am trying this next weekend. I just had a snack and my mouth is watering after watching this. Love how you have a great mix of gourmet…mixed with simplicity. I just started cooking a year ago. Amazing how much I’ve learned in a year, just from watching videos like your, Gordon Ramsey and others. Thanks man…fantastic channel. I subbed up!
Hello Rosie, I couldn’t wait for your reply so I worked with what I had. My bake Chicken came out wonderful. So, I would like to say thank you so much. Will be making more of your recipes. I think the Baked Zitti.
I dont know ’bout this but from where I came from, this is wasteful, every single ingredient in that gravy is a dish of it’s own, just add some rice lol but I still love this
This looks extremely delicious!!! Going to fix me some tomorrow with wings!!
It looks wonderful but is there a reason why you use beef stock rather than chicken stock??? Going to add this to my “gotta try” list!!!
Not making this for Christmas just craving chicken right now anybody else
I love your channel!!! Hope you are well with all the crazy shi* going on. Stay safe!
why do i feel the need to wash my hands after watching the whole video? weird..
This looks delicious! I will be giving this recipe a try. Thank you!
If i had that kind of seasoning can i just use black pepper and salt?
The oyster has always been my favorite part. I always save it for last when de-boning the bird
This has me wanting to cook a turkey just to be able to make the gravy.
I’m gonna watch it again.
Jaimie fkn oliver does the best crimbo gravy.i do it every year.only better….
It was just nice n simple ingredients, my mouth watered n I LOVE to cook and I m a good cook too. Thank you and God bless you ☺️❤✌��������LOVE from India ❤��
What do you think about brineing? extra work I know, but tasty
Came here for a gravy recipe, didn’t realize I had roast an effing turkey with its ass full of veggies before making the gravy…
Just discovered this channel. Love your videos! Due to this quarantine I have started to look at cooking videos to learn how to cook better. I’ve got a lot of learning to do still and I’m glad I found your channel. One question, what brand of chicken cube bouillon do you use? Thank you!
MY gravy, is the most “boring thing” during Thanksgiving Dinner.
And, for GOOD reason!
This was the bomb! Thank you for the easiest recipe to make smothered chicken. No more frying chicken first. The gravy was delicious!
This look so delicious! Have you ever made this dish using packaged gravy?
Man, foodwishes have come a long way, in terms of video production, and the recipes as well. So so great! Through the years!
This was Thanksgiving dinner. This is excellent! Yes onion, lemon! the turkey I put in, every 20 min I took it out to baste it. It took over 6 times, but it was excellent! This was the turkey for all turkeys! WOW!
Don’t put the lemon in.. makes it v sharp and bitter tasting
why not have some turkey stock on hand? what is the point of using chicken stock in a turkey gravy recipe?
it looks all lovely but what does the lemon do for the chicken?
Which side dishes do you recommend be served with the chicken?
Looks great. I’m making it now!! How much flour did you use?
TFS…. This is my dinner tonight with sting beans instead of okra ��
Nice Your Sign off “Enjoy” that does not sound like your usual sackrin sweet..
I just had dinner a few hours ago. Ham steak and potatoes and corn. YUMMM. Now I watch this video and I’m hungry again.
What are the christmas songs playing in the background. It gives me goosebumps.
Finally! After making a different chicken gravy every night for a week I finally found the perfect chicken gravy recipe! Thank you!!!
If i let it rest for 3 hrs,then i have cold turkey to serve to my guests.Dont think they will like it.
I ALREADY have more than enough time, to “enjoy the day.”
What, I’m gonna spend 5 hours on GRAVY?
There’s a new invention out called THE CROCKPOT!
So nice to see another home cook that saves the carcasses for stock.
Subbed for that and the no-nonsense pasta vids.
I added mushrooms to the roux and broth, then cooked it just like you said.
Also put it over egg noodles.
Absolutly outstanding!
Resting the turkey for three hours is fine if you don’t mind having a stone cold Christmas dinner.
I really liked that recipe. Im going to cook that for dinner.
Damn it. I should had done it this way. I guess I’ll do it on Thursday. It looks really yummy.
And to this water we are going to add the most amazing cubes of ice. Delicious.
PSA. Guy’s be careful if you store leftover garlic/herb infused butters, it can cause bottulism which can kill you and is tastless. It’s the same with oils as well, so always refrigerate infused oils/butter’s and toss the after a week, if left at room temp it can produce the toxin within 24 hours. It happens in low oxygen, low acid enviorment’s [comercial grade one go through a special acidifcation to make them safe at room temp] which oils are perfect and people don’t usally refrigerate them, or throw butter away that’s been out for a day. Apparently some type’s of tomatoes can to if left in oil, also it can happen in baked potatoes wraped in foil acording to the CDC and not unwrapped right away cooking, as well as pickled eggs that have been pooked or the yolk exposed because the brine mix in yolk and is not acidic enough to stop growth. Good video, i just went people who are unaware of botulism to know the procations to take.
Why he’s intro always be like “Welcome to How to murder someone”
When you rest the turkey for 3 hours what method do you use to get it hot again?
I have come to accept that the best comment sections are from Gordon Ramsay videos.
Wait, wouldnt the turkey be cold by the time it rested for 3 hours?
Can someone tell me where I can find the printed recipe for Steve Cussato’s creations? Are they simply not available, and the only source we have is the video itself?
Gravy is gonna get you some punishment in your grave because it has pig meat in it
That looked a very thin gravy when he poured into the jug, but I do like the way he made it.
WAY too much work for “gravy” that already has the same ingredients as your “Amazing Turkey.”
The simplest things to cook are sometimes the hardest, but you make seem so simple (as always!). Question thought…
Had you used a home made Broth instead of store Stock, could you have made the gravy without flour?!? D
This will be our 6th year cooking Turkey Gordon’s way. I can say, hand on heart, there is no other way. Cold turkey butties the day after or even that night, incredible. The house smells of Christmas. I cook the turkey at 7am accompanied by Cava, 3 and a half hours cooking and rest for 3 and a half hours serve for 2pm. I can never understand the panic. Once the meat is done, it rests along with me. The veg only takes 20 mins, prep all that in advance, wifey starts to cook the veg around 1:30 all served piping hot and on time and she takes the credit. perfect. Thank you Gordon. DONE!
Ive made this Exact gravy, Followed his recipe to the “T”… the flavor was great at first, but its strange afterba few bites…
Did this last night for my first Thanksgiving turkey! Instead of bacon, I just left the giblets and neck underneath the bird during cooking, and made those the meat base for the gravy. Also, fresh rosemary is hard to find in Spain, so I used fresh cilantro and it was still excellent. Plus, my gluten-free friends were happy to have a gravy without flour!
Wooo lawd the fisher-price mic days. In my mind, 13yrs ago doesn’t seem that far back until i look at old youtube clips. back then the quality seemed top notch. Man how much things evolved.
consult noise stadium Catholic occasion rise appointment bind before suit material.
Whole chicken is such a great bang for your buck. I got one today that was only $7 and that will easily give me 4 meals worth of meat. And I can use everything that’s leftover to make some delicious stock.
Would love for you to write a book….eventhing look and is DELICIOUS
That is one beautiful dish! I bet it taste just as good, thanks for sharing.
I tried making this a few years ago for our New Year’s Eve feast and turned out great. Wonderful recipe. Thanks, chef!
The way to use the gravy of chicken is really good. It’s like making steak sauce
So what happens to the excess juices from the tray that we “place back on the heat”?
Everytime I make this recipe I have to revisit the video. My brain ain’t retaining anything ��
I love roast chicken. I know it sounds boring, but when done properly it’s really delicious. Your pan sauce looked really good. Never thought to put lemon in it. I will try this next time….
this is the recipes I saw that convinced me you are a favorite.
I prepared this plate this passed weekend and it was” delicioso” specially the following day. Next time I will add some fresh mushroom.
Thank you.
Oh hey �� my official hours for going live on YouTube is Tuesday’s Thursday’s and Saturday nights between the hrs of 9pm to 10pm ♥️ come chat with us! Lol