Diy Essentials Easypeasy Chicken Gravy Mix Recipes

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READY GRAVY MIX



Ready Gravy Mix image

This dry mix keeps up to 6 months, so any time you yearn for chicken or beef gravy, you can stir up a portion. You'll love its just-made flavor and convenience. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Time 15m

Yield 3/4 cup.

Number Of Ingredients 6

3 tablespoons beef or chicken bouillon granules
3/4 cup plus 1 tablespoon all-purpose flour
1/4 to 1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each batch):
4-1/2 teaspoons butter
3/4 cup cold water

Steps:

  • In a small bowl, combine the bouillon, flour and pepper. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 8 batches (1 cup total)., To prepare gravy: In a small saucepan, melt butter. Add 2 tablespoons gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. ,

Nutrition Facts :

HOMEMADE CHICKEN GRAVY



Homemade Chicken Gravy image

Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 30m

Yield 8

Number Of Ingredients 6

½ cup unsalted butter
½ cup all-purpose flour
1 quart cold chicken stock
⅓ cup heavy cream
salt and ground white pepper to taste
1 pinch cayenne pepper

Steps:

  • Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
  • Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 6.8 g, Cholesterol 44.5 mg, Fat 15.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 9.7 g, Sodium 346.1 mg, Sugar 0.3 g

DIY ESSENTIALS: EASY/PEASY CHICKEN GRAVY MIX



DIY Essentials: Easy/Peasy Chicken Gravy Mix image

I love a good gravy. Full Stop. Beef gravy, chicken gravy, turkey gravy, the lot. However, to make a "real" gravy, you need pan drippings. Which means, if I want a good authentic beef gravy, I will need to cook a roast; for chicken gravy, bake a chicken... you get the idea. Of course, you could use some bouillon cubed. You...

Provided by Andy Anderson !

Categories     Gravies

Time 25m

Number Of Ingredients 18

PLAN/PURCHASE
3/4 c flour, all-purpose variety
1 Tbsp nutritional yeast
1/2 Tbsp dry parsley flakes
1 Tbsp dehydrated onions
1/4 tsp rubbed sage
1/4 tsp garlic powder
1/4 tsp dry oregano
1/4 tsp dry rosemary
1/4 tsp dry thyme
1/4 tsp white pepper, freshly ground
1/8 tsp fennel seeds
1/8 tsp celery seed
1/8 tsp salt, kosher variety
ADDITIONAL INGREDIENTS
(for 1 cup gravy)
1 1/2 Tbsp sweet butter, unsalted
3/4 c filtered water, chicken stock, or milk

Steps:

  • 1. PREP/PREPARE
  • 2. If you have any chicken fat, substitute it for the butter. When I am cooking chicken that calls for it to be skinless, I always buy it with the skin on, then remove it to make chicken fat. Yummy stuff. FYI: In the Jewish community it is known as Schmaltz.
  • 3. Gather your ingredients (mise en place).
  • 4. Add all the ingredients (except the flour) to a spice blender, and blend until finely ground.
  • 5. Chef's Tip: If you own a Vitamix then use it. That machine makes short work of just about any spice-grinding project.
  • 6. Chef's Note: I tried adding the flour with the other ingredients, during the grinding process... I wound up creating a dust cloud so thick, it looked like a bomb had gone off.
  • 7. Add the ground spices to a bowl and whisk in the flour.
  • 8. Store in a sealed container, preferably glass, in a cool/dry place. It should retain its flavor for six to eight months.
  • 9. MAKING 1-CUP OF GRAVY
  • 10. Add the butter, or chicken fat to a saucepan over medium heat.
  • 11. After the butter melts, add two tablespoons of the gravy mix, and stir until the mixture begins to brown, about 3 - 4 minutes.
  • 12. Add the water, chicken stock, or milk, and bring to a simmer. I usually use half chicken stock, and half milk.
  • 13. Stir, until the gravy thickens, about 3 - 4 additional minutes.
  • 14. While it is thickening, you might choose to add a bit more seasoning. I will usually do a bit of freshly ground pepper, and maybe a tad more salt, but that is about it.
  • 15. PLATE/PRESENT
  • 16. Use as you would any good chicken gravy. I just love to tuck into a big pile of garlic mash taters floating in this gravy with some slow cooked beef or pork on top. Enjoy.
  • 17. Keep the faith, and keep cooking.

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