HOME > Chowhound > Home Cooking >

How to cook chicken for maximum gravy?

blue room Mar 10, 2010 07:58 AM

I want to have waffles with chicken & gravy for dinner. I have a whole 3 1/2 lb. chicken. I don't need the skin to be brown or crispy since I will only be using the meat. (I know I'll need to add extra (canned) stock/broth or even a bullion cube or two--Belgian waffles soak up a lot!) Should I cut bird up and simmer? Blast-roast it and then remove meat and simmer bones? I'd like maximum chicken flavor in the broth before I turn it into gravy.
Thanks very much!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. j
    jeanmarieok RE: blue room Mar 10, 2010 08:05 AM

    I'd cut up the pieces and pan roast, to get those yummy drippings, then simmer the bones in some chicken broth. I think the drippings add A LOT of flavor.

    1. Cherylptw RE: blue room Mar 10, 2010 08:10 AM

      Here's what I'd do: remove the meat from the bones first, then slowly brown the bones in a little oil using a dutch oven or large heavy bottomed saucepan. I'd whisk in some flour and cook that over low heat with the bones until about the color of a copper penny (essentially making a roux) then add broth or water and bouillion and seasonings.

      I'd let it gently simmer until reduced to whatever thickness you want THEN add the raw cubed or chopped chicken and let it cook for about 15-20 minutes. You'll have a lot of flavor.

      1. s
        silverhawk RE: blue room Mar 10, 2010 08:33 AM

        don't forget the value of the rendered chicken fat in the gravy. you might consider throwing some extra wings into the mix if you want more gravy than usually results from a 3.5 lb fryer. i'd roast the pieces, deglaze the pan with white wine and then run the liquid thru a separator.
        save the fat and the meat. add the bones--and any extra roasted wings you might have used to a pot of boxed stock and maybe some water--along with the deglazing liquid, onions, carrots, celery and your favorite herbs--perhaps thyme and sage. simmer.

        later, start the gravy roux with the reserved fat, adding enuf butter to deliver the desired volume of thickened gravy.

        1. f
          fourunder RE: blue room Mar 10, 2010 08:47 AM

          Cook it in a plastic cooking bag or tightly covered dish/corning ware. If you do not have any of the items mentioned.....cover tightly with foil. Make sure you include your aromatics.

          1. MandalayVA RE: blue room Mar 10, 2010 09:23 AM

            If you have a slow cooker, use it. Cook the chicken on low for 4-5 hours. You'll get at least a cup if not more of very rich chicken broth, perfect for gravy. If you want add a half-cup of water before you start cooking--it'll dilute the broth a bit but it should still be good.

            1. j
              joonjoon RE: blue room Mar 11, 2010 06:11 AM

              Make chicken in a pot - nothing escapes the pot and you're left with intense chicken juice on the bottom.

              1 Reply
              1. re: joonjoon
                Will Owen RE: joonjoon Aug 21, 2011 05:25 PM

                Yes - those old "roasters", the oval pots with the domed lids, were used to bake chickens rather than roasting them, and the stuffed hens my mom used to cook yielded plenty of gravy. Helps if you have a rack to hold the bird up off the floor of the pan.

              2. j
                joebobjim RE: blue room Aug 21, 2011 03:46 PM

                Stuff the chicken lightly with some carrots, celery, garlic and onion. Now roast your chicken at 400 for 45 minutes, then remove from the oven and wring it out well, squeezing as hard as you can, over a saute pan. Roast another 15 minutes and repeat the squeezing process. Remove breast and thigh meat. Roast yet another 15 minutes and then just really squeeze the hell out of it. You will be left with a large amount of roasted chicken juice, that should be bumped up with a boullion cube or two and some black pepper. Thicken with some flour youve roasted with oven-pan drippings that somehow escaped, and cook it all down for at least 10 minutes. This should give you more gravy by far than any other method, though your chicken meat may have suffered a bit. Enjoy!

                1 Reply
                1. re: joebobjim
                  blue room RE: joebobjim Aug 21, 2011 04:06 PM

                  This is a post from 6 months ago -- I had to laugh to see it was *mine* -- didn't recognize the title, but interested in the subject.
                  I know wringing is an excellent way to get liquid from a tea towel or washcloth, but how exactly can you wring a chicken??

                2. j
                  JudiAU RE: blue room Aug 21, 2011 09:10 PM

                  Humph. Chicken n' waffles should be fried chicken. Fried chicken is good. Waffles is good. Chicken + waffles very good. Chicken, waffles, and gravy VERY GOOD.

                  1 Reply
                  1. re: JudiAU
                    iheartcooking RE: JudiAU Sep 4, 2011 11:13 PM

                    Maybe, but I have no stove vent and frying in my house is nothing short of an ordeal. Plus something abou the chicken and gravy on waffles is soooo good...

                  Show Hidden Posts