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

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