How To Cook Boneless Chicken with Chocolate Gravy
Boneless Chicken with Chocolate Gravy - There’s nothing simpler than roast chicken.And there are few things more delicious.You can use this basic recipe and change it up however you like: different herbs, different citrus fruits, different seasonings. You can even have a different attitude and see how that affects the flavor of the meat. |
| Boneless Chicken with Chocolate Gravy |
Boneless Chicken with Chocolate Gravy Ingredients
1kg/1pc Boneless Chicken
500g Chocolate Bittersweet
300g All-purpose flour
1 tsp. Salt
1 tsp. Crushed black peppercorn
1 tbsp. Mustard
½ cup Cooking oil
500g Chocolate Bittersweet
300g All-purpose flour
1 tsp. Salt
1 tsp. Crushed black peppercorn
1 tbsp. Mustard
½ cup Cooking oil
Boneless Chicken with Chocolate Gravy Cooking Instruction
1. Season the boneless chicken with salt, crushed black peppercorn and mustard.
2. Dredge one side only into flour. Have ready roasting pan. Drizzle with cooking oil.
3. Place chicken into roasting pan then place on salamander for 15 minutes or until golden brown on one side; then turn once.
4. Sift through fine sieve and save the aujus. Place on sauce pot and add chocolate and chicken stock.
5. Cut into portion size roasted boneless chicken over the top with chocolate gravy.
Additional Information About Chicken And Chocolate Gravy
Chicken History
The modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent.
Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar. Source: Chicken
The modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent.
Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar. Source: Chicken
Chocolate Gravy
Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar. This variety is more common in cuisine of the Southern United States and is most often served as a Sunday morning dish with fresh biscuits in the Ozark and Appalachian Mountain regions. Chocolate gravy was a regular item at Elvis Presley's Graceland. Some recipes devised in eastern Oklahoma use more sugar, and the fat comes from the use of butter after the gravy is complete, making it more like warm chocolate pudding served over biscuits. In a traditional gravy, a roux is made with fat and flour before the milk is added; in chocolate gravy all the dry ingredients are mixed first, milk slowly incorporated, then stirred continuously until cooked. When a thick and rich consistency, the butter and vanilla are added. Other ingredients, such as crumbled bacon, are added afterward, usually.Source: Chocolate Gravy
Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar. This variety is more common in cuisine of the Southern United States and is most often served as a Sunday morning dish with fresh biscuits in the Ozark and Appalachian Mountain regions. Chocolate gravy was a regular item at Elvis Presley's Graceland. Some recipes devised in eastern Oklahoma use more sugar, and the fat comes from the use of butter after the gravy is complete, making it more like warm chocolate pudding served over biscuits. In a traditional gravy, a roux is made with fat and flour before the milk is added; in chocolate gravy all the dry ingredients are mixed first, milk slowly incorporated, then stirred continuously until cooked. When a thick and rich consistency, the butter and vanilla are added. Other ingredients, such as crumbled bacon, are added afterward, usually.Source: Chocolate Gravy
Source Recipe: Here