Chicken and Gravy Recipe
You will notice that I used butter on my chicken instead of vegetable oil like most recipes. I am sure I will get a lot of questions about that, so I will tell you why I choose to use butter! Let's be honest, butter makes everything (well, almost everything) taste better, and there is no exception here.
You will notice that I used butter on my chicken instead of vegetable oil like most recipes. I am sure I will get a lot of questions about that, so I will tell you why I choose to use butter! Let's be honest, butter makes everything (well, almost everything) taste better, and there is no exception here.
- Carbohydrate 29.804414397917 g
- Cholesterol 3153.54455652264 mg
- Fat 635.544058714015 g
- Fiber 2.71423260328899 g
- Protein 731.871442329062 g
- Saturated Fat 194.016664815787 g
- Serving Size 1 1 recipe (4063g)
- Sodium 5410.3821114986 mg
- Sugar 27.090181794628 g
- Trans Fat 50.6503140579572 g
- Calories 8953 calories
Step-by-step
- Make sure the chicken is nice and clean before cooking
- Brush on, or spoon out the melted butter, all over the chicken, then rub in using your hands.
- Season the chicken with the seasoning salt, onion powder, poultry seasoning, garlic powder, pepper, and paprika.
- Spray your bake dish with non stick spray, then place the chicken into the dish.
- Place the sliced onions on top of the chicken, then cover the dish, with the lid or foil.
- Bake in the oven on 375 F, for 20 minutes.
- Remove the chicken from the oven, and there will be chicken drippings at the bottom of the pan.
- Spoon up about 4-5 tbsp of the chicken drippings, and place it into a pan.
- Place the pan over medium high heat, and once the chicken drippings start to bubble, sprinkle in the all purpose flour.
- Be sure to sprinkle just a little bit of flour at a time !
- Mix the two ingredients, and let it turn golden brown.
- Reduce the heat down to medium, and slowly pour in 2 1/2 cups of chicken broth into the pan, and whisk continuously to ensure that the gravy is lump free.
- Once the gravy is nice and smooth, pour it over the chicken.
- The gravy may appear to be thin, but don't worry- it will thicken.
- Place the chicken back into the oven for an additional 20 minutes, but this time uncovered.
- Remove the chicken from the oven, and spoon the gravy over the chicken, to make sure it's nicely smothered.
- Place the chicken bake into the oven for another minutes. Still uncovered.
- Let stand for 5 minutes, then serve, and enjoy!
Standard roast chicken recipes rely on dry heat that often dehydrates lean breast meat, but utilizing bone-in chicken thighs changes the moisture dynamics entirely. Higher fat content and connective tissue render slowly at 375 degrees Fahrenheit, yielding rich drippings loaded with natural gelatin. That rendered liquid forms the structural foundation for a pan sauce.
The Starch-Fat Emulsion
Creating a stable gravy requires controlling how flour interacts with hot fat. Sprinkling all-purpose flour gradually into bubbling chicken drippings coats the individual starch granules in lipids. This step prevents the flour from clumping when the liquid hits the pan. Whisking continuously while slowly pouring in two and a half cups of chicken broth disperses those coated starches evenly. As the temperature reaches a simmer, the starch molecules swell and trap water, transforming a thin liquid into a viscous sauce.Thermal Control and Reduction
Baking the chicken covered for the first twenty minutes traps steam to tenderize the meat, while the subsequent uncovered roasting phase evaporates excess surface moisture to promote skin browning. Rushing the flour incorporation stage causes dense pockets of raw starch that resist dissolving. Maintain medium heat during the broth addition to ensure gelatinization occurs uniformly without scorching the dairy solids from the butter.
