Herb-Infused Chicken Gravy With Sage And Rosemary

Chicken and Gravy

Herb-Infused Chicken Gravy With Sage And Rosemary

Ingredients

For the Roasted Chicken:

INGREDIENTS, For the Roasted Chicken:

– 1 large roasting chicken (about 4 lbs.)

Chicken and Gravy

– 3 tablespoons olive oil

– KOSHER SALT AND FRESHLY GROUND BLACK PEPPER

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– 1 teaspoon dried sage

– half of teaspoon dried marjoram

– 6 carrots, peeled and minimize into 1-inch pieces

– 6 celery stalks, minimize into 1-inch pieces

– 1 large onion, cut into 1-inch pieces

– 2 cups chicken broth

– 1 cup dry white wine

– half of cup chopped fresh parsley

For the Gravy:

Ingredients, For the Gravy:

– 2 cups chicken broth

– 1/2 cup dry white wine

– 1/4 cup heavy cream

– 2 tablespoons cornstarch

– 2 tablespoons butter

– 1 tablespoon olive oil

– 1 onion, chopped

– 2 carrots, chopped

– 2 celery stalks, chopped

– 4 cloves garlic, minced

– 1 teaspoon dried sage

– 1 teaspoon dried rosemary

– Salt and black pepper to taste

Instructions

For the Roasted Chicken:

Instructions, For the Roasted Chicken:

  1. Preheat the oven to 400°F (200°C).
  2. Rinse the chicken in and out and pat dry.
  3. In a small bowl, mix the salt, pepper, garlic powder, onion powder, thyme, sage, and rosemary.
  4. Rub the chicken all over with the spice combination.
  5. Place the chicken with gravy recipe in a roasting pan and roast for 1 hour, or till the inner temperature reaches 165°F (74°C).
  6. Let the chicken rest for 10 minutes before carving.
  7. Enjoy!

To Make the Gravy:

Instructions, To Make the Gravy:

1. While the chicken roasts, separately roast the aromatics: In a medium skillet, combine 1 tablespoon olive oil, onion, carrot, and celery over medium-high. Cook, sometimes stirring, until greens are golden brown and beginning to crisp at the edges, about 10 minutes.

2. Sprinkle flour over vegetables and cook 1 minute extra.

3. Whisk in wine, scraping up any brown bits from the pan. Let simmer until wine is decreased by half, about 2 minutes.

4. Whisk in inventory and let simmer until the gravy has thickened barely, about 5 minutes.

5. Pass gravy by way of a fine-mesh sieve set over a medium bowl (discard solids).

6. Whisk in 1 tablespoon butter till melted and clean.

7. Stir in herbs and season to style with salt and pepper.

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