Butter Baked Chicken Gravy Recipes

HOMEMADE CHICKEN GRAVY

Steps:

• Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
• Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

BUTTER BAKED CHICKEN

Steps:

• Preheat oven to 425.
• Dip chicken in milk, then roll in seasoned flour.
• Melt butter in 9 x 13 baking dish.
• Place chicken, skin side down, in butter.
• Cook 30 minutes.
• Mix water, remaining milk and soup together.
• Turn chicken and pour soup mixture over it.
• Bake 30 minutes more.
• Remove chicken and stir gravy.

BUTTER BAKED CHICKEN & GRAVY

Steps:

• Dip chicken breast in evaporated milk. Roll chicken mixture in flour, salt and pepper. Melt butter in large shallow baking dish. Place floured chicken in baking dish.
• Bake uncovered at 425°F for 30 minutes.
• Turn chicken over and pour mixture of soup, milk & water over chicken. Bake for another 30 to 45 minutes longer.

BUTTER CHICKEN GRAVY

Steps:

• In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic,8 oz tomato sauce, salt and ground chicken. Mix and massage the bag to combine the ingredients thoroughly, press out as much excess air as possible and seal the bag. Refrigerate 2-4 hours.
• Melt the butter and oil in a large skillet. Saute the onions over medium heat until soft and translucent, about 3 minutes. Add the chicken mixture, raisins, and remaining 8 oz tomato sauce. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through. Pour in the half-and-half and stir well. Bring to a boil, then immediately turn off heat. Serve over rice.

BUTTERMILK GRAVY

Steps:

• Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
• Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.

LEMON & THYME BUTTER-BASTED ROAST CHICKEN & GRAVY

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
• Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
• Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
• To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.

BUTTER BAKED CHICKEN AND GRAVY

Steps:

• 1. Preheat oven to 350 degrees. pour melted butter into a 13x9-inch baking dish.
• 2. In a shallow dish, mix four, salt and pepper. In another dish, pour 1/2 cup of the milk.
• 3. Coat chicken pieces in milk and then dredge in flour mixture. Place in baking dish, skin side up. bake for 35 minutes, uncovered. Remove from oven and turn chicken.
• 4. In a bowl, combine remaining milk, soup and water. Pour over chicken. Bake another 35 minutes.
• 5. Remove chicken from dish, whisk gravy until smooth. Serve chicken and gravy with hot rice and asparagus.

BAKED CHICKEN WITH MILK GRAVY

Steps:

• In a small bowl, combine 5 teaspoons flour, salt, mustard and 1/8 teaspoon pepper. Brush chicken with lemon juice, then sprinkle both wides with flour mixture. Place in an 11x7-in. baking dish coated with cooking spray., Arrange tomato, onion and mushrooms around chicken. Dot with butter; sprinkle with remaining pepper. Bake at 425° for 20-25 minutes or until a thermometer reaches 170°. , Remove chicken and vegetables; keep warm. Pour pan drippings and loosened browned bits into a small saucepan. Stir milk into remaining flour until smooth; gradually stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and vegetables.

MOM'S BAKED FRIED CHICKEN AND GRAVY

Steps:

• Make chicken:
• Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
• Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
• Make gravy:
• Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.

BUTTER BAKED CHICKEN WINGS, IRIS

Steps:

• 1. Rinse the wings and pat dry.
• 2. Sprinkle wings with all dry ingredients.
• 3. Spray baking dish with olive oil.
• 4. Place wings in the dish.
• 5. Cut butter into cubes over chicken pieces.
• 6. Cover with foil and bake at 350 for 35-40 minutes.
• 7. Remove the foil and baste the wings.
• 8. Turn the temperature up to 500 and allow them to brown and crisp, 10 minutes. Serve.

CHICKEN GRAVY

Steps:

• Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.