Best 7 Chinese Roast Chicken With Gravy Recipes

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**Indulge in the Culinary Delights of Chinese Roast Chicken with Gravy: A Symphony of Flavors Awaits**

Embark on a tantalizing culinary journey with Chinese Roast Chicken with Gravy, a dish that harmoniously blends the essence of Chinese cuisine with the comforting warmth of a classic gravy. This exceptional dish showcases a perfectly roasted chicken, imbued with an aromatic blend of spices and herbs, complemented by a rich and flavorful gravy that elevates the experience to new heights. Allow your taste buds to be captivated by the crispy, golden-brown skin, succulent and tender meat, and the symphony of flavors that dance upon your palate. This comprehensive guide provides two delectable recipes: one for the Roast Chicken and another for the accompanying Gravy, ensuring a seamless and rewarding cooking adventure. Whether you're a seasoned cook or a novice in the kitchen, let this culinary masterpiece become your next kitchen conquest, leaving you and your loved ones in awe of its irresistible charm.

Check out the recipes below so you can choose the best recipe for yourself!

RUSTIC ROASTED GARLIC CHICKEN WITH ASIAGO GRAVY



Rustic Roasted Garlic Chicken with Asiago Gravy image

A rustic one pot roast chicken with whole cloves of garlic is a super tasty asiago gravy!

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon oil
1 1/2 pounds bone-in and skin on chicken thighs (4-6 thighs)
salt and pepper to taste
1 onion, diced
20 cloves garlic, peeled
2 teaspoons fresh thyme, chopped (or 1 teaspoon dry thyme)
2 tablespoons flour
1 cup chicken broth
1/2 cup asiago cheese (or parmesan), grated
salt and pepper to taste

Steps:

  • Heat the oil in a large skillet over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, about 3-5 minutes per side, before setting aside.
  • Add the onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3-5 minutes.
  • Sprinkle in the thyme and flour and cook for a minute.
  • Add the broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.
  • Mix the asiago into the sauce and season with salt and pepper to taste.
  • Add the chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.

Nutrition Facts : Nutrition Facts Calories 524, Fat 33.6g (Saturated 12.3g, Trans 0), Cholesterol 116mg, Sodium 464mg, Carbs 20.9g (Fiber 3.5g, Sugars 6.9g), Protein 32.2g Nutrition by

ROAST CHICKEN DINNER WITH GRAVY



Roast Chicken Dinner with Gravy image

Use just one pan to make a complete roasted chicken dinner with roasted carrots, potatoes and a creamy herb gravy.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 1h40m

Yield 4

Number Of Ingredients 10

¾ pound small red potatoes, halved
2 large carrots, sliced diagonally into 1/2-inch long rounds
2 sprigs fresh thyme
2 sprigs fresh rosemary
salt and pepper to taste
2 cups College Inn® Unsalted Bold Chicken Stock, divided, plus more as needed
1 (4.5 pound) whole chicken
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 tablespoon heavy cream

Steps:

  • Arrange a rack in lower third of oven with no racks above it; preheat oven to 425 degrees F. Place potatoes, carrots, thyme and rosemary in a 12-inch cast iron or other oven-safe deep skillet. Season with salt and pepper and pour in 1 cup of stock. Rub skin of chicken with olive oil, then season with salt and pepper. Place chicken breast-side-up on top of vegetables.
  • Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to a platter, draining juices from the cavity of the chicken into the pan. Using a slotted spoon, remove vegetables and arrange around chicken on the serving platter.
  • Bring pan drippings to a simmer over medium heat. Add flour and whisk constantly for 1 minute. Add 1 cup of stock and whisk until smooth. Simmer until thickened, about 2 minutes. If too thick, whisk in additional stock 2 Tbsp. at a time until desired consistency is reached. Add cream, if desired, and season with salt and pepper to taste. Carve the chicken and serve with the vegetables and gravy.

Nutrition Facts : Calories 794.1 calories, Carbohydrate 24.1 g, Cholesterol 223.4 mg, Fat 43.7 g, Fiber 4.6 g, Protein 73.6 g, SaturatedFat 12.2 g, Sodium 306.3 mg, Sugar 2.6 g

CHINESE ROAST CHICKEN



Chinese Roast Chicken image

Make and share this Chinese Roast Chicken recipe from Food.com.

Provided by mandabears

Categories     Chicken

Time 13h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 whole broiler-fryer chicken
1/2 cup soy sauce, i use kikoman light soy
1/4 cup lemon juice
2 tablespoons honey
2 tablespoons sesame oil
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1 clove garlic, minced
1/4 teaspoon ground black pepper

Steps:

  • Mix together soy sauce, lemon juice, honey, sesamme oil, dry mustard, ginger, garlic and ground black pepper to make the marinade.
  • Place chicken in a bowl or zip lock plastic bag.
  • Pour marinade over it.
  • Marinate in refrigerator for at least one hour, I marinate it for at least 12 hours.
  • Turn the chicken over in marinade occasionally.
  • Preheat oven to 350 degrees Fahrenheit.
  • Roast chicken on rack until chicken is dark brown and a fork can be inserted with ease, at least 1 1/4 to 1 1/2 hours.
  • Bring marinade to full boil and use to baste chicken every 15 minutes.

ROAST CHICKEN WITH GRAVY



Roast Chicken with Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1 (3 1/2 to 4-pound) chicken, giblets removed and reserved
Kosher salt and freshly ground black pepper
1 lemon, quartered
4 sprigs fresh thyme, parsley, rosemary or any combination
2 carrots, cut into 2-inch pieces
1 large onion, quartered
2 celery stalks, cut into 2-inch pieces
1 tablespoon unsalted butter, melted
1 1/2 cups chicken broth, homemade or low-sodium canned
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 375 degrees F.
  • Season the cavity of the chicken with salt and pepper. Stuff the cavity with the lemon, herbs, and half of the carrots, onions, and celery. Tie the legs together with kitchen twine and fold the wing tips under the back. Place the remaining carrots, onion, and celery in the center of a roasting pan just large enough to accommodate the chicken. Brush the entire chicken with the butter; season with salt and pepper. Set the bird breast-side up on top of the vegetables.
  • Roast the chicken for 45 minutes. Then increase oven temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the gravy.
  • Discard the vegetables and pour the fat and juices in the pan into a small bowl. Transfer about 2 tablespoons of the fat back into the pan, skim and discard the rest. Add the roasting juices to the broth. Place the pan directly on the burner over medium-high heat. Scrape up any browned bits on the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Pour the sauce into a gravy boat and season with salt and pepper to taste.
  • Carve the chicken and serve with gravy.

CLASSIC ROAST CHICKEN & GRAVY



Classic roast chicken & gravy image

What more can we say? A classic roast chicken recipe should be in everyone's repertoire, and it can always save the day

Provided by Barney Desmazery

Categories     Main course

Time 1h40m

Number Of Ingredients 8

1 onion, roughly chopped
2 carrots, roughly chopped
1 free range chicken, about 1.5kg/3lb 5oz
1 lemon, halved
small bunch thyme (optional)
25g butter, softened
1 tbsp plain flour
250ml chicken stock (a cube is fine)

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
  • Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn't swamp it.
  • Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
  • Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
  • Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
  • Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
  • While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
  • Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
  • Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
  • Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

Nutrition Facts : Calories 567 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 49 grams protein, Sodium 0.84 milligram of sodium

ROASTED CHICKEN WITH BROWN GRAVY



Roasted Chicken with Brown Gravy image

Folks say this is the most delicious roasted chicken in brown sauce they've ever had. There's only one problem-there are never any leftovers! -Annie Tompkins, Deltona, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 9

1 teaspoon dried thyme or rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 broiler/fryer chicken (3-1/2 to 4 pounds)
3 bacon strips
1 cup beef broth
1/4 cup cold water
1 tablespoon all-purpose flour

Steps:

  • Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered, at 450° for 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, until juices run clear, 1-1/4 hours. Remove chicken and keep warm. Place pan juices in saucepan; skim off excess fat. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1 minute. If desired, crumble bacon into gravy. Serve gravy with chicken.

Nutrition Facts : Calories 360 calories, Fat 23g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 701mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

ROAST CHICKEN PAN GRAVY



Roast Chicken Pan Gravy image

This is your basic pan gravy technique, and it doesn't matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 15m

Yield 4

Number Of Ingredients 4

¼ cup drippings from a roast chicken
2 ½ tablespoons all-purpose flour
2 cups cold chicken stock, or more if needed
salt and ground black pepper to taste

Steps:

  • Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
  • Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
  • Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
  • Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.

Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.2 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 463.7 mg, Sugar 0.3 g

Tips:

  • Use a whole chicken: This will give you the most flavorful and juicy roast chicken.
  • Dry the chicken thoroughly before roasting: This will help the skin crisp up.
  • Season the chicken generously: Use a combination of salt, pepper, and your favorite herbs and spices.
  • Roast the chicken at a high temperature: This will help the skin brown and crisp up.
  • Let the chicken rest before carving: This will allow the juices to redistribute throughout the meat.
  • Make a gravy from the drippings: This is a delicious way to add extra flavor to your chicken.

Conclusion:

Chinese roast chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, juicy meat, and flavorful gravy, this dish is sure to be a hit with your family and friends. So next time you're looking for a tasty and satisfying meal, give Chinese roast chicken a try. You won't be disappointed!

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