Pot Roasted Chicken With Cream Gravy
|Thyme leaf||2 Teaspoon|
|Condensed beef broth||1 Can (10 oz)|
|Evaporated milk||5 Ounce (1 Small Can)|
Melt butter or margarine in heavy kettle or Dutch oven; brush part on inside of chicken, then sprinkle chicken with 1 teaspoon thyme.
Brown chicken lightly on all sides in remaining butter or margarine.
Turn chicken, breast side up; pour beef broth over; sprinkle with remaining 1 teaspoon thyme; cover tightly.
Simmer, basting a few times with pan juices, 1 1/2 hours, or until tender.
Remove to heated serving platter; keep hot while making gravy.
Pour broth from kettle into 4 cup measure.
Let fat rise to top, then skim off.
Add water to broth, if needed, to make 2 1/2 cups.
Return 2 tablespoons fat to kettle; blend in flour; stir in broth.
Cook, stirring constantly, until gravy thickens and boils 1 minute.
Blend in evaporated milk; heat just to boiling.
Serve chicken with buttered noodles and spoon gravy over all.
Serving size: Complete recipe
Calories 3627 Calories from Fat 2025
% Daily Value*
Total Fat 226 g347.8%
Saturated Fat 84.9 g424.3%
Trans Fat 0 g
Cholesterol 1175.1 mg391.7%
Sodium 3590.9 mg149.6%
Total Carbohydrates 54 g18%
Dietary Fiber 2.6 g10.5%
Sugars 17.2 g
Protein 328 g655.9%
Vitamin A 75.8% Vitamin C 31.2%
Calcium 59.7% Iron 88.7%
*Based on a 2000 Calorie diet