One thing that is tricky when cooking with yogurt is sauces. Yogurt adds a rich, luscious tang but can be frustrating if not added properly. Yogurt will separate if heated too quickly or at too high a temperature so proper tempering is essential. My favorite sauce is a yogurt gravy that I serve with roast chicken and mashed potatoes.
Creamy Yogurt Gravy
- 2 tablespoons pan drippings
- 1 tablespoon all-purpose flour
- 1/3 cup water
- 1 chicken bouillon cube
- 1 cup Appel Farms yogurt at room temperature (or substitute plain greek yogurt)
Put 2 tablespoons drippings in a small saucepan. Stir in the flour. cook, stirring until golden. Add water and bouillon cube. Cook until thickened. Remove from heat. Spoon 1/3 of the roux into the yogurt and whisk. Pour the mixture into the pan and heat to serving temperature.
Lemon Roast Chicken
- 1 tablespoon vegetable oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon oregano
- 1 roasting chicken
- 1 stalk celery, cut in 2 inch pieces
- 1 small lemon wedge
- 1/4 cup water
Preheat oven to 375 degrees F. In a small bowl, beat oil, lemon juice, salt, pepper, and oregano. Brush entire chicken including cavety with the lemon marinade. Place celery and lemon wedge in cavity. Place chicken in a shallow baking pan. Pour water into pan. Roast for 2 to 2 1/2 hours, baste chicken occasionally with pan drippings. Chicken will be done when the internal temperature reaches a minimum of 165 degrees F. Serve with Creamy Gravy.
Recipe from Yogurt Cookery (another favorite book) published 1978 by Sophie Kay