HOW TO MAKE CHICKEN GRAVY
Pour out the juices from the roasting pan into
a bowl.
With a spoon or spatula, begin to scrape off
any drippings from the bottom of the pan, but
leave in the pan.
Put the pan over your range top. Add a small
handful or two of Flour with pinches of Salt
and Pepper. Turn the flame on to medium low
and whisk the Flour in, adding a bit of the
"juices" while doing so, to thin out and make
Gravy.

If you want a creamier Gravy, add more Flour,
then alternate adding a bit of
WHOLE Milk
and juices at a time, whisking till thinned out
for Gravy.

You can also save this juice, and make Gravy
later. Just add a bit of Butter to a saute pan,
then Flour, then Milk and/or Chicken
drippings. Top THIS on a Bisquit with some
fried up Sausage and you have Biscuits and
Gravy!!!
Baked
Stuffed
Chicken
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INGREDIENTS:

1 "whole fryer" Chicken, about 3lbs or more
loaf of sliced Bread (white preferably)
2 sticks of Butter
1 medium Onion, diced up
1 stalk Celery, diced
2 Cups Chicken Broth (or 3-4 Bouillion dissolved in 2 Cups of Water)
Salt and Pepper
2-3 Carrots, peeled and cut in half
3-5 Chicken Bouillon cubes
Wash out Chicken, remove gizzard, heart, liver, etc. (you can disinfect your
sink afterwards by pouring boiling water into it, then washing with dish soap)
Poke holes on top of chicken. Peel Carrots, cut in half, dice Onion and Celery.
NOTE: Some people like to put the gizzard into the pan with water for reasons
that are beyond me. I toss this. The heart and liver I boil in water for a few min,
cool, cut up and feed to my dog.

Make toast out of 1/2 loaf of white bread, cut up into cubes, set aside.

With about a stick of Butter or so, saute the Onions and Celery till soft.
NOTE: It's not necessary to use Celery if you don't have it.
When softened, add Celery/Onion saute and the Chicken Broth to the
chopped up toast and mix.
When it is cooled down enough to the touch, stuff the Chicken.
Put Chicken into roasting pan. Pour a bit of water in the pan so the Chicken
doesn't stick to the bottom, or if you want, place on top of a roasting rack. Still
add the water though, and add the Bouillon cubes. Put the Carrot's in the pan.
Melt the other stick of Butter, and pour over the Chicken, after poking holes on
top so the Butter can "seep" through. Top with a bit of Salt and Pepper.
Never know which way to put the Chicken in the baking pan? It was a brain fart
for me for years, and I was continually calling the Butcher to find out. Finally it
sunk in.
Put the Chicken in so the wings are pointing UP. I remember it as
a flying Chicken; how do the fly? They fly with wings, and the wings make them
go UP. Ta Da.
You're going to want to bake the Chicken for about 25 min per pound. So if it's
around 3-4 pounds, figure about an hour and 15 min or so.
Every 20 minutes or so, baste the Chicken. Add more water if needed. If you do
NOT cover the Chicken with a lid or tin foil then the skin will turn brown and
crispy. If you don't want it to be browned and crispy, then cover while baking. At
any rate, still baste using a baster or a large spoon.
You can basically tell the Chicken is done if one of the leg's pull off with ease.
There should be NO pink meat.
When it is done, remove and let it sit for a few minutes in baking pan before
taking Chicken out.
First then, with a spoon, remove the stuffing and put on a plate or a large bowl.
Set aside. Remove the Carrots, cut up into slices and top on dressing.
Now with a large spoon and spatula, carefully lift the Chicken out of the roasting
pan, and set on large platter or cutting board for cutting up.
Let it rest for a few minutes before cutting up.
First pull off and plate the wings and legs. Begin to slice the Breast.
Then slice the slices thinner for individual portions. Don't forget that there is
some good meat on the underside of the Chicken.
Plate it all, and serve with the juices from the roasting pan in a bowl. You can also
pour just a bit of this juice over the sliced up Chicken to make it moist.