READY GRAVY MIX
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
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
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
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
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
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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