GLUTEN-FREE ROASTED GARLIC AND HERB GRAVY
Every Thanksgiving I make this gravy for my family. I keep it gluten-free for my mom by using cornstarch and by adding layers of flavor with fresh herbs and roasted garlic so even if your bird doesn't render a lot of drippings you still have a delicious gravy.
Provided by Megan Mitchell
Categories condiment
Time 1h15m
Yield 6 to 7 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1 inch. Discard the top. Place the garlic head on a small sheet of foil. Drizzle with extra-virgin olive oil and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast until golden brown and soft, 55 to 65 minutes. Remove and let cool slightly.
- Meanwhile in a medium saucepot, combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring to a simmer and then reduce the heat to low, cover and cook for 30 minutes.
- Add the reserved drippings to the pot. Squeeze in the roasted garlic from the head. Stir and then remove from heat. Strain through a fine-mesh sieve into a medium bowl, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt, if needed.
- To make the slurry, combine 1/2 cup of the cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
- Bring the stock back up to a simmer over medium. Slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If the gravy looks too loose, make another slurry with the remaining cornstarch and slowly whisk in a little bit at a time until you feel the gravy thicken. Taste for seasoning. Keep warm until needed.
HERB-RUBBED TURKEY WITH ROASTED-GARLIC GRAVY
Provided by Kathryn Matthews
Categories Garlic Herb Poultry turkey Roast Thanksgiving Low Carb Low Fat Dinner Healthy Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- One day ahead:
- Process herbs and garlic in food processor until finely minced. Set aside.
- Rinse turkey inside and out with cold water; pat dry with paper towels. Trim excess fat. Place turkey in large nonreactive bowl. Starting at neck cavity, loosen skin from breast and drumsticks by gently inserting fingers between skin and meat. Sprinkle kosher salt and pepper under and over skin. Then spread garlic-herb rub under skin and gently press skin to adhere. Lift wing tips up and over back; tuck into turkey. Refrigerate at least 8 hours or overnight.
- To roast:
- Let turkey stand at room temperature 1 hour before serving. Set oven rack at lowest position and preheat oven to 350°F. Spread sliced onions on bottom of heavy-bottomed roasting pan and place fitted rack over top. (Or place the turkey directly on bed of onions. They will prevent sticking and flavor drippings.) Brush turkey with grapeseed oil and carefully transfer to rack. Brush one side of double-folded sheet of aluminum foil with grapeseed oil and tent, greased side down, over turkey breast. Place turkey in oven so legs face back of oven and bird, breast side up, faces door. Place wrapped garlic on oven rack.
- Roast 45 minutes. Remove garlic from oven. Remove foil from turkey and turn pan around. Roast until thermometer inserted in thickest part of thigh registers 170°F and juices run clear when thigh is pierced with fork (see note below), about 1 hour 15 minutes. Transfer turkey to platter and reserve pan drippings. Let turkey stand 20 minutes before carving.
- Prepare gravy while turkey rests:
- Pour drippings into 4-cup glass measure, and skim off fat that rises to surface, reserving 1 tablespoon fat (see tip below). Add enough broth to drippings to measure 3 cups.
- Separate roasted garlic cloves. Squeeze pulp into small bowl and mash well with fork. In medium saucepan over medium heat, heat reserved fat. Add garlic and flour, and cook, whisking constantly, until lightly browned, about 30 seconds. Gradually whisk in broth mixture. Bring to boil over high heat, whisking constantly, and remove from heat. Carve turkey and serve with gravy.
GARLIC AND HERB ROASTED CHICKEN WITH MUSHROOM GRAVY
I grow fresh herbs in my garden, so I'm always looking for ways to use them. I don't like a lot of onion in my gravy, so I simply slice an onion for flavoring the broth but remove the slices before making the gravy. Once I substituted peeled whole shallets (because I had a few laying around) for the onions, again removing them before making the gravy. Garlic lovers be sure to see notes within the recipe! This meal is best served with mashed potatoes and steamed vegetables.
Provided by Spankie
Categories Chicken
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325°F In ungreased 12x8" (2 quart) baking dish, combine mushrooms and onion; spread evenly in the bottom of the baking dish.
- Remove and discard giblets and neck (or save for another use) from the chicken body cavity. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Rub inside of the chicken cavity with seasoning salt.
- Close neck cavity by bringing loose skin over the opening and holding in place with metal skewer. Twist wing tips under back.
- In small bowl, combine butter, parsley, thyme, rosemary, and garlic; mix well. Spread over chicken and inside the cavity.
- I usually place additional fresh rosemary and thyme sprigs in the cavity before closing. With string, tie legs and tail together. Place the chicken in the baking dish over the mushrooms and onion.
- Bake at 325F for 2 to 2 1/2 hours. Chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork-tender and juices run clear. Don't pierce the skin too often or you'll lose some moisture in the breasts.
- Remove chicken from baking dish; place on serving dish or carving board. Cover and let stand 10 minutes before slicing.
- Remove mushrooms (and onion, if desired) into saucepan. Pour pan drippings into 2 cup measuring cup. Remove as much fat as possible from the top. Add enough chicken broth to equal 1 1/2 cups of liquid.
- Mix 1/4 cup water with flour and blend well.
- Over medium heat, add flour mixture to mushrooms, stirring to combine and cook for 2 minutes. Add some of the reserved liquid if necessary to keep from getting too pasty.
- Add remaining reserved liquid to the mushrooms, whisk gently and bring to a boil.
- Reduce heat slightly and cook gray until thickened. Season with salt and pepper as needed.
- Notes for garlic lovers: I cut the tops off two garlic heads (use more or less to your individual tastes and/or the amount of potatoes you're making) and place inside the chicken cavity before closing. Then, when making my mashed potatoes, I squeeze the garlic pulp into potatoes with some butter and chicken broth.
Nutrition Facts : Calories 353.7, Fat 25.3, SaturatedFat 7.9, Cholesterol 112, Sodium 118.9, Carbohydrate 4.1, Fiber 0.6, Sugar 1, Protein 26.2
ROASTED GARLIC-HERB GRAVY
This came from Thanksgiving Dinner cookbook. When I made this gravy I easily cut the recipe in half. I used chicken broth in place of stock. Plus all dried seasonings. When I made this gravy I cooked my veggies in my broth as we had deep fried our turkey and there was no time for pan roasting. I recommend serving this over poultry.
Provided by internetnut
Categories Vegetable
Time 15m
Yield 1 quart, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In the last hour of turkey roasting, scatter the carrots, celery, and garlic in the bottom of the roasting pan.
- In a 3-quart saucepan, bring the stock to a boil over medium heat. Reduce by half.
- When the turkey comes out of the oven, remove the carrots and celery stalks and place them in a blender or food processor. Add the stock and puree until smooth. Add half the garlic cloves, puree, and taste. (Heads of garlic vary in intensity, so it is necessary to check the strength of the sauce as you go). Add more garlic to taste, if desired.
- Stir in the salt and pepper, and just before serving, add the parsley, chives, and savory.
Nutrition Facts : Calories 41.1, Fat 0.2, Sodium 417.1, Carbohydrate 9.1, Fiber 1.3, Sugar 1.4, Protein 1.6
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