My Mom's "Sahnehähnchen" (Roasted Chicken with Homemade Gravy)


This is one of my favorite Sunday meals from my childhood. We used to always eat a warm lunch and a cold supper. And on Sundays, my Mom always prepared a special meal that took a little bit longer and was a little bit more work - her pot roast, her stuffed beef rolls, her paprika gulash, Wiener schnitzel, steak with gravy and roasted potatoes, etc... Her self-made gravys to each of these dishes top it all off!

When I was really little (before we moved), we all sat together around the living room table, sun was shining through the window (for sure just a biased childhood memory ;) ). Because the living room table was a lower table, my brother and I sat on the carpet on the one side while my parents were sitting on the couch across from us. I remember that at a certain time, there was this one TV show airing around lunch time and sometimes my brother and I were allowed to have it running in the background during lunch... It was called "Fantasy Island" and was about a tropical island and people vacationing there. So, this tropical vacation feeling kinda got mixed up with these Sunday family lunches :)

This dish is called "Sahnehähnchen" which - literally translated - means "cream chicken". However, it is a roasted chicken, the cream refers to the creamy gravy :)

Ingredients:

  • 1 whole chicken
  • chicken grilling seasoning (alternative: salt & smoked paprika)
  • 2 tablespoons butter + some more butter flakes
  • 3 tablespoons oil
  • 2 cups water
  • 1/3 cup cream
  • 1-2 teaspoons Mondamin "dunkler Soßenbinder" = dark gravy thickener (or alternatively corn starch)
  • salt, pepper to taste
  • side dishes: salt potatoes, beans or peas

Preparation:

Preheat oven to 200 degree celsius ("Ober-/Unterhitze) or 180 degree celsius ("Heiß- oder Umluft")
  1. Prepare the chicken: If the chicken was frozen, unthaw it the day before. Clean the chicken with water and completely dry it. Now, sprinkle the seasoning over the chicken, so that the entire chicken is covered, slightly red from the seasoning. Use either a standard chicken grilling seasoning or use alternatively smoked paprika and a bit salt.
  2. Roast the chicken: Fill the bottom of a roasting pan with a thin layer of oil. Place the chicken in it. Put butter flakes on top of the chicken. Roast for 1 hour till chicken meat is soft. Turn around after about 30 minutes. When chicken seems to get too dark, place some baking paper or tin foil on top. However, you want to have a crispy skin, so do not cover it up too early.
  3. Prepare the Gravy: Take the chicken out of the roasting pan. Pour the oil (including all the good chicken flavor and seasonings - called "pan drippings") into a small pot. As you do not want to leave any of the good flavors behind, fill the roasting pan with a little bit of water (1-2 cups), stir good, and heat it up again in the oven. Then add this to the pot on the stove top. This process is called "deglazing" the pan. Now, you can place the chicken back in the roasting pan, reduce the heat on the oven to 50 degree celsius and keep the chicken warm, while you finish the gravy. Heat up the water (with the flavors) on the stove top and bring to a boil. Add the cream, salt and pepper to taste. If gravy is not thick enough, add the sauce thickener. Just a bit at a time, boil for a minute. It does take some time before it thickens. You want to have a creamy consitency.
  4. Serving: Depending on your taste, serve a chicken breast, wing, or thigh (with or without skin). Serve it with a side of potatoes, pasta and/or veggies. Pour the gravy over everything :) As the skin is really crispy, it actually tasted quite good.

The way we serve it - aka "the right way of eating it" :)

As this is my Mom's recipe, I want to tell you, how I am used to eating it. I have always only liked white meat and no meat on the bone. So, I only eat the chicken breast. I do like to eat a little bit of the crispy skin, however, I eat the skin separate from the meat.
  • First, I pick the white meat out of the chicken breast with a fork and lay it on my plate and pour the gravy on top :) 
  • Second, you also need a side of salt potatoes (potatoes peeled and cooked in salty water) and a side of veggies (beans or peas). 
  • Third, pour a good amount of gravy over the potatoes, they need to get really soaked in it. You can also smash the potatoes slightly into the gravy. 
The potatoes (and also the veggies) taste really great with the gravy and I couldn't imagine it, eating the chicken without it or with other sides!






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My time in Sydney, Australia


In order to do my trip to Australia enogh justice, here a quick overview post :)

Australian Brekkie:

  • Banana Bread with salted butter - my highlight!
  • Fresh fruits with joghurt and roasted granola (the roasted granola was amazing)
  • Full Aussie Brekkie Board (at The Dare in the Rocks: Eggs, bacon, grilled tomato, rocket, home-made fritter, and tomato-capsicum relish... all you need to start the day :)

And more local Food & Drink:

  • Crocodile and kangaroo skewersMeat pies
  • Sausage rolls 
  • Lots of exotic fruit smoothies and fresh juices
  • Tea times (3 fantastic places: High Tea at the Royal Botanic Garden, The Tea Cozy at the Rocks with the best scones, The Palace Tea Room at the Queen Victoria Building)
  • Local Ales
And of course, I also tried to check out the non-food essentiels -  the Opera House and the Royal Botanic Garden, the Bridge, the Blue Mountains, Manly beach and Bonday beach with its coastal walk, the Torronga Zoo and the Featherdales Wildlife Sanctuary with lots of kangaroos and koalas :)










Sydney's Tea Cozy - More Tea Time :)


Give me a nice cup of tea and I feel content and relaxed... The day will be just fine... As I am not a coffee drinker, I do need my tea time :) When I travel I like to experience the local tea, may it be a formal Afternoon Tea ceremony or just a tea in a Pub. While in Sydney, I found three nice occasions for that, at the Palace Tea Room in the Queen Victoria Building, the Afternoon Tea at the Royal Botanic Garden, and then this little cute place in Sydney's historical The Rocks area - The Tea Cozy.

Tea Cozy - Scones and Tea as Nana used to make...

This place is run by an Irish-Australian family and opened in 2005. It is located in a 1870s heritage listed building. As you can see from the pictures, "Tea Cozy" is not just the name of the place but also a theme... Every table has a basket with wool and knitting tools, and every cup of tea comes in a tea pot covered in a hand-made woolen cozy, a tea warmer. They have lots of different cozys. At the time I went there, the president of Ireland had just visited a few weeks earlier. In remembrance, they made a tea cozy that looked like the president :)

This place has a nice variety of different loose leaf tea blends that they mix themselves. However, they are also famous for their freshly baked scones (baked fresh all day). They are supposed to be the best scones in Sydney. With them you can order very interesting different kinds of self-made jams. I highly recommend to order the Devonshire Tea that comes with scones, cream & jam, and tea. They also have cute little savory cheese scones for lunch. You can order these with an array of deli meat and cheese, a salmon version with capers and dill, or vegetarian style. Unfortunately, the two times I ended up at that place, I just had eaten lunch and I did not try their scones. But I could see and smell them all around me :)

If you want to go all fancy, you can also order a Tea Cozy Sampler that comes on a three tiered stand including scones with cream and jam, ribbon sandwiches and tea for two :) I saw a couple of people ordering it and it looked really cute.











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