Ann_T

I wondered the same. So when you add chicken broth is that from homemade frozen or purchased? Sometimes it is homemade, fresh or frozen and sometimes it is purchased chicken broth. Today was purchased.

I'm not quite sure I understand the question. I don't know any other way to make gravy, be it chicken/turkey/beef/pork etc... You need to separate the fat from the juices by letting the juices cook in the fat until they start to brown. Then you make the roux and you need a liquid. I guess you could use water, but the gravy wouldn't be nearly as rich or flavourful. I made a blog post on How to Make Gravy a number of years ago. https://thibeaultstable.com/2014/11/22/roast-chicken-and-how-to-make-gravy/

Yes, when I take the chicken out of the skillet , the skillet goes back into the oven until the juices brown, and the fat separates, which doesn't take long at 500°F. If needed I will sometimes add a little butter. I add flour to make a roux and then chicken broth, season with salt and pepper and today I put a few sprigs of thyme and a couple of sage leaves from the garden into simmer with the gravy.

The best part of being an early riser is being able to bake or cook in the morning. I got a head start on tonight's dinner. Presalted a 4.5lb chicken yesterday morning and roasted it this morning. I always roast using the high heat - 500°F - method. Moe had the two legs with toast for breakfast and we will have one of our favourite dinners - Hot Chicken Sandwiches with fries and peas. And this little chicken netted me 3 cups of chicken gravy - liquid gold.

OH MY!!!. I'm imagining just how delicious this bread is. I haven't baked recently. Been too hot to have the oven on. Started two batches of dough very early Saturday morning, one was 500g of flour and the other 600g. The 600g went into the fridge and the 500g was left out for Matt to make pizza. Matt used 500g and with the remaining 350g of dough I baked a small oval. Took the second dough out of the fridge after 8:00 PM and left it out on the counter over night and it was ready to use by 3:30 AM. Baked four baguettes. Sliced one of the baguettes last night. How is this for shine?

Scrambled eggs and leftover roast beef and gravy is one of Moe's favourite breakfasts. Topped a leftover Yorkshire pudding with the beef and gravy with the scrambled eggs on the side. This should keep him going until dinner.

Now that is my idea of breakfast. Although with whipped cream. So pretty.

Thrifty's had my favourite roast on special this week. I love this Sterling Silver Top Sirloin roast. Had the butcher cut me a roast just over 3lbs and I cut it in half and froze one half and the other half I presalted yesterday morning and this morning I rubbed it with garlic and lots of black pepper and will leave it in the fridge to air dry before roasting on high heat tonight. The roast will only take about 25 minutes in the oven for rare and we will have sides of mashed potatoes, peas and Yorkshire puddings. Yorkshires will bake while the roast rest. We will be eating in no more than an hour after I get home from work. Ready for the oven.

This looks so rich. I have some spot prawns in the freezer. Moe would love your dish.

Easy after work dinner. Grilled burgers with twice fried fries.

Steamed pork ribs with fermented black bean sauce for dinner and a fresh fruit plate with whipped cream folded into homemade Creme Fraiche for dessert.

Steak and Frites for dinner tonight. Sterling Silver NY York strip presalted on Sunday and grilled tonight. Served with a wine sauce.

Yes, that is it. Out of a 1977 Bon Appetit. Thanks @curls.

I'm still working on using up some buttermilk. So this morning I baked the Portuguese Almond Cake that I have been making since 1977. I always forget how good this cake is. Need to make it more often.

Went into town before work this morning and picked up fresh halibut for dinner. Another easy worknight dinner. Halibut was cooked on a grill pan and finished in the oven. Served with roasted potato wedges and zucchini with a lemon dill beurre blanc sauce.

Still trying to use up the buttermilk I bought the other day to make the creme fraiche. So this morning I made buttermilk biscuits for breakfast and Moe had them with scrambled eggs and bacon.

I made Korean fried chicken for the first time last week. Moe really liked it so I made it again today using chicken breasts instead of legs. Moe had it for breakfast and I'm taking it for lunch.

I still had the other half of the pasty I made Tuesday for the blueberry galette. Used it this morning to bake a quiche. Bacon, Tomato, two kinds of cheddar and chives. Moe had it for breakfast and I'm thinking of taking a slice for lunch.

I wanted to make a Flammkuchen for dinner one day last week. I needed creme fraiche for it and unfortunately none of our grocery stores carries it. So, I had to make it myself. Finally got around do doing that and it is ready to use. So Flammkuchen was on the menu tonight.

Grilled a NY Strip for dinner tonight. Big enough to for two. Served with roasted potatoes, buttermilk onion rings and grilled zucchini. Inspired by @Shelby, I decided mid-afternoon to bake a Blueberry Galette for dessert

Homemade bagels with cream cheese and smoked salmon for dinner tonight.

I would say not difficult at all. I've been making this recipe since 1981. It is on the blog a number of times including a sourdough version. This is a pictorial I made back in 2009 when I started the blog. https://thibeaultstable.com/2009/07/07/pictorial-how-to-make-bagels/

Thanks @PatrickT. I watched his video. The flavour of this bread sounds amazing. Big fan of brown butter. Bagel day. Made mostly small bagels, some with just poppy seeds and some with both poppy seeds and sesame seeds. Tonight's dinner will be Bagels with smoked salmon and cream cheese.

Linguine and meatballs for dinner tonight.

@rotuts, this is my favourite meatball. Made from ground pork, fresh garlic and fresh basil. I prefer ground pork for a number of things over ground beef. They are browned in olive oil and like most meatballs you could just eat them, but that is another thing I'm picky about. Never cared for the texture of a meatball that wasn't simmered in the sauce. The sauce is a simple tomato sauce. Makes great meatball sandwiches too. And if you have extra you can also mush a few meatballs into the sauce. Pork, garlic and Basil Meatballs (thibeaultstable.com)