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Whole Roast Chicken With Buttermilk Gravy Recipe

By Edited Jun 29, 2015 0 0

Enjoy This Roast Chicken With Buttermilk Gravy For Your Sunday Dinner

The smell of roast chicken permeating the house is heavenly.  Chicken roasted whole and slowly retains its juices better. This way you get delicious, juicy and flavorful parts of the chicken when you cut into it.  Roast chicken with buttermilk gravy also make excellent left overs for you to take to work or send with the kids for their lunch.  Guaranteed there will be no lunch trades on those days. Roast chicken is always a favorite so you can never go wrong by making it for dinner and making the left overs into snacks, lunches and soups.

 

Ingredients

1 3 to 4 pound chicken fryer

1 Tbs. fresh thyme or 1 tsp dried

3/4 tsp. salt

1/8 tsp. freshly ground black pepper

1 Tbs. good quality olive oil

 

For The Gravy

2 Tbs. fat  from the cooked chicken juice drippings or you can use 2 Tbs. butter

1 cup of plain chicken stock or plain chicken broth (canned or you can make your own by boiling left over chicken with bones, adding your favorite spices, straining it and bottling the juice for future use)

2 Tbs. flour

1/4 cup buttermilk or you can use plain yogurt or Greek yogurt

Salt and black pepper freshly ground

Roasted Chicken

 

Directions

  1. Heat oven to 375 degrees F. Remove liver and neck from fryer and reserve for another use. Rinse chicken well with cold water and pat dry. Sprinkle cavity with thyme, salt and pepper.
  2. Use a trussing">trussing needle to sew both cavities closed. Put chicken into a nonstick or lightly oiled baking pan, breast side down. Drizzle with oil. Bake 30 minutes. Turn breast side up and bake 45 minutes more, until instant thermometer registers 170 degrees and the juices run clear.
  3. Place chicken on a platter; keep warm while chicken temperature rises to 180 degrees F. Pour pan juices into a 2-cup glass measure.  Remove all but 2 tablespoons fat.  Add the chicken stock to measure 1 cup.  Stir in flour until smooth.  Pour back into pan from chicken.  Cook over medium heat about 3 minutes, until gravy is thick and smooth, stirring constantly. 
  4. Remove from heat. Stir a tablespoon of hot gravy into the buttermilk.  Add buttermilk to gravy.  Add salt, pepper and more seasoning if necessary.
  5. Tip:  Don not let the gravy boil after you add the buttermilk because it will curdle.  By adding the tablespoon of hot gravy to the buttermilk you even out the temperature and prevent caking.

Happy Eating!  :)

 

Reference:

100 Favorite Chicken Dishes; Patricia Tennison;1991


 

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