What sauce goes well with roast chicken and how do I make it ?

Question

I have a small blender and that Jamie Oliver shakey sauce-maker thing. Thank you. xx

Answer 1

sweet plum sauce

http://steamykitchen.com/blog/2007/11/28...

Answer 2

Half roast the bird, then prick it with a knife shove some herbs into its skin rosemary and stuff, then with the shaker throw that in the bin (fs jamie oliver would endorse Zyklon B) cook the bir for 35 minutes then take it out and rub a good bit of salt over the skin bung it back in with a few half onions for another hour and let that sucker cook.  Don't touch! leave it.  With your blender stick in some garlic a few carrots and a bit of mint and chives soup it up sieve it and let it sit.  When the birds done take that sucker out do a dance of joy let it rest for 20 mins giving you time to prepare the gravy.  Juices off into a large roasting dish with the pre caramelized onions squish them muthas through a sock if needs be.  Reduce on heat a k**b of butter and flower to thicken then add the blended s**+'te.

Answer 3

any flavours of thyme or tarragon would be nice, not too over powering. use the juices from the chicken, some chicken stock, but of cream and whatever herbs you're using. doenst have to be hard work, just mix it together and warm through

Answer 4

Red sauce made with tomato paste heated with oil and mixxed with some little amount of water and salt and saffron

Answer 5

Check out jamie oliver's site

tbh i wouldn't know a fancy sauce

hope this helps (:

Answer 6

Remove most of the fat from the roasting tin.

Add some tarragon or thyme with some salt and pepper and shake around.

Put into tin scrape bits and then add stock or wine or mixture to the pan, scraping bits all the time.

Add some lemon rind grated and juice.

Keep stirring and bring to the boil.

Add some creme fraiche to make it creamy and also thickens slightly,.

Answer 7

I like to marinate my chicken(usually boneless b*****s) in Italian dressing all day while I'm at work & then I cook it-basting w/ it as it cooks.

Answer 8

I like to blend cranberry jelly with orange juice and heat gently to thicken.

Answer 9

Chicken gravy...use the dripping from the chicken it's real nice!!

Answer 10

Saute some chopped mushrooms,add 1/2 pkt of mushroom soup then some water until you have a sauce not a soup then a little black pepper.Simmer for time shown on packet.Add a little water if it thickens too much.

This is enough for 2 people.

Gravy is best with a roast bird made with the cooking juices

Answer 11

Proper gravy is always the best. Make a roux with the roasting pan juices and some flour, and then use some nice warm stock to expand it into gravy. This will knock everyone's socks off, guaranteed.

Answer 12

Try a white sauce with cheese. Melt 30 grams (two tablespoons) of butter, mix in three tablespoons of flour. Add one cup of milk and stir continually until mixture begins to boil. Add salt and pepper to taste. Add a slice of cheese (your choice). Stir until cheese is melted. Option - some fresh parley!  After guests/diners have chicken on their plates, spoon hot sauce over their portion. Caution, white sauce will burn in pan if you neglect to stir! Stir until very smooth.

Answer 13

Bread sauce goes best. Milk warmed up with sliced up onion in. Then blend some crusty bread to crumbs, pour into the warm milk and simmer. Add some cream if you like. Simple - but complements both chicken and turkey.

Sometimes I make a sage and onion gravy sauce as well. Chop onion very small and a stick of celery very small- heat in microwave in water for 2 mins.  Then make a gravy. Add the onion/celery mix - add some fresh or dried sage and simmer for 15 mins. Use boillion or conrnflour or bread to thicken.

Answer 14

Try chicken oxo with rosemary.

Put 2 chicken oxo cubes broken up in a pan with a pint of water . bring to the boil with a sprig of  rosemary. Then simmer for 10 minutes. Take out rosemary sprig, put a couple of cubes of butter in and a quick whisk salt and black pepper,  bingo a delicious gravy for roast chicken. If you want a splash of double cream makes it thicker.

Answer 15

Just buy some chicken bisto,goes gr8 with chicken

Answer 16

Apart from gravy, try bread sauce. Make breadcrumbs in your blender. Peel a small onion and stick it with cloves. Place the onion, breadcrumbs in a sauce pan, cover with milk, season with salt and pepper, add a bay leaf, bring to the boil, then simmer for at least 20 minutes. Stir from time to time. If it gets too dry add some more milk. Check seasoning before serving - and not a Jamie Oliver over-priced gadget in sight!

It's good with British sausages too!

Answer 17

I personally always like chicken gravy with my roast chicken!

But if you want to try something different (and hey, why not!) you could try a red wine sauce, or a lemon sauce, or a cranberry sauce.

http://food.ivillage.com/recipefinder/di...

http://www.foodnetwork.com/recipes/kathl...