Had a whole chicken from a little cousins county show birds in the freezer. I cut into wings breast, and leg/thy quarter, seasoned with kosher salt course black pepper garlic powder and dredged in flour. Melted a stick of butter in large cast iron skillet seared them on all sides and finished in the oven on 350 for 1/2 hour. Made gravy with the drippings.

Best eats ive had in a while!

Man that looks good.

It received no complaints and I am happy to be having leftovers for lunch

i ate bbq porksteaks for 3 days for breakfast aint nothing wrong with it

Looks good!

Would

X2

Looks good

After our last show, I have about 25 birds I'm going to be doing this with!

Really looka good! The gravy looks to die for.

Ive never been great at making gravy, but this was probably one of my best attempts.

I can't make gravy, but I sure like to eat it! That looks really good

That gravy looks like what my mom would have made (ultimate compliment). We're trying this over the weekend.

what problems do ya'll have making gravy?

I think my biggest problem is probably not enough drippings and trying to make too much gravy out of it.

I have read to make white cream gravy to use equal parts butter and flour by volume and add milk till you get the desired consistency, just never done it that way.

For this I melted a 1/2 cup butter in cast iron skillet got it fairly hot seared chicken then let finish in oven then took out chicken added a 1/2 cup AP flour stirred it up till it was a paste like consistency with no dry lumps and added milk until it thinned out to my liking and salted and pepered it. It was easy and great.

I guess I probably have more trouble with brown gravy, or something you would put on a roast or baked turkey or chicken. Will gladly take any pointers!

ha, I never measure when making white cream gravy ... butter (or oil) in skillet, add flour to where it becomes a paste, add a little more butter (or oil) to thin just a bit (so it's a heavy liquid that will slowly spread over bottom of skillet). lightly brown the flour, then start adding milk, turn up the heat, stirring constantly to prevent lumps, just as it all starts coming to near a boil, turn heat down and keep stirring until it gets to the consistency desired. edit: I add salt and pepper while stirring before near boil, then add a pinch or two of sugar while thickening

brown gravy is slightly different ... as I use a slurry of water & cornstarch into a small amount of pan drippings/fat/butter, stirring until it starts to thicken, then start adding in broth (still stirring) until desired amount.