The Best Chicken, Mashed Potatoes, and Gravy Recipe From Scratch!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Preheat oven to 350°F (180°C).

Line a tray with rock salt to help extract moisture from the potatoes.

Place 5 potatoes on the tray and bake in the oven for about 1 hour and 15 minutes.

Break down the whole chicken carcass into parts, separating the drumsticks from the breasts and thighs.

Use a cleaver to chop the carcass into small pieces for broth.

Chop 2 brown or yellow onions into consistent sizes and save scraps for stock.

Slice 1 bulb of garlic in half.

Place a large high-rimmed pan or pot over high heat and add 1.5 tablespoons of olive oil.

Add in all chicken scraps and carcass, season with salt, and cook for about 5-6 minutes until browned.

Add the chopped onions, garlic, 3 sprigs of rosemary, 6 sprigs of thyme, 5 grams of black peppercorns, 1 tablespoon of red wine vinegar, and 1/4 cup of dry white wine to the pot.

Pour in 2 cups of chicken stock and mix well, bringing the mixture to a boil.

Reduce heat to low and allow to simmer for about 35 minutes, spooning off any impurities that float to the top.

Prepare Swiss chard by removing the stems and slicing the leaves into quarters.

Grate 2 cloves of garlic to create a paste for frying the Swiss chard later.

Once the potatoes are done, allow them to cool slightly before handling.

Slice the potatoes in half and use a potato ricer to mash them, keeping the skin on if desired.

Add 200 grams of softened unsalted butter and 2 tablespoons of full cream milk to the mashed potatoes and mix until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens