braised chicken served with rice, gravy

2021-03-18

I occasionally use this stovetop cooking method, that is appropriate for older chickens, 6 month - 1 yr.
Store-bought birds are mostly younger fryer-type birds.

Braising is somewhere midway between roasting and boiling. The skin is not crisp with little color. The flavor is less pronounced than roasting, but better than a soup chicken. If I have the option, I prefer roasting, but that is not suitable for older birds.

Chicken gravy has a fairly mild flavor.
It does enhance the blandness of unseasoned rice, but is not something I make very often.
This is a good recipe for people with a sensitive stomach.

INGREDIENTS

This is what you need for 4 servings:

1 whole chicken, 3-4 lb.
1-2 cups rice
S&P
cooking oil, flour

Pic1: braised chicken served with rice, gravy

Directions

2021-03-18

Pic2-4: braised chicken

Find the smallest saucepan that will hold the chicken whole.
Heat 2 tbsp. butter/cooking oil. Brown the chicken on all sides.
Cover and reduce heat.
Start back up, turn the chicken after 5-10 minutes.
Simmer over low heat for 45-60 minutes total time, to desired doneness.
Chicken will produce its own broth. There is no need to add extra water or stock.
Remove the chicken from the pot, set aside.
When done, the chicken legs and wings should separate easily, without falling apart.

Pic5: chicken, rice, no gravy
Pic6: chicken gravy
Pic7: served with gravy

Thicken the broth with oil dough, or start a roux and add the chicken broth.
Serve chicken with rice and optional gravy.
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org