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Caribbean Blend Recipes

Caribbean Blend - Poultry Roast With Gravy

Poultry Roast With Caribbean Blend

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Ingredients :

   
  • 5 lb Chicken, whole
  • Kitchen string
  • 2 tblsp Organic or Gluten-free Flour

By Chef Stephen Dowe

Directions :

  1. Cut and tie your bird, refer to our poultry cutting demonstrational video for guidance.
  2. Coat in olive oil and/or butter, along with our Caribbean Blend seasoning. Make sure to coat well inside and out.
  3. Put into an oven pre-heated to 425 degrees for 15 mintues, then turn down your oven to 350 for as long as it takes to finish (it will depend on the weight of the chicken). Internal temperature should be 165 degrees, and make sure you don't stick your thermometer too close to the bone.
  4. Collect the giblets and drippings from the roasting pan, discard all but a 1-2 tablespoons of the fat. Put into a skillet or keep in the roasting pan and slowly work in your flour as you cook the mixture over a high heat.
  5. Add in water if you need to thin it out; becuase we're using raw flour it must be cooked out. Once the gravy is boiling reduce to a simmer heat and whisk until no lumps remain and your gravy has the desired consistency. Add your favorite AcroAma Blend seasoning to taste.
  6. After your gravy is cooked strain out the bits and pieces, then serve.

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