Chicken gravy.?!
i've just put a chickrn in the oven to roast for tomoz (gotta do it now as out all day tomoz!)
how do i make the BEST chicken gravy!?
i know how to do it with lamb/beef, is it just the same!?
the chicken fatty stocky stuff you get left seem diff!?
any recipies grately apprechiated!
ta! xWww@FoodAQ@Com
how do i make the BEST chicken gravy!?
i know how to do it with lamb/beef, is it just the same!?
the chicken fatty stocky stuff you get left seem diff!?
any recipies grately apprechiated!
ta! xWww@FoodAQ@Com
Answers:
use your "drippings" from the baked chicken!.
add you flour as any gravy!.!.!.!.then milk or water!. Milk makes a rich thick gravy, water is a litter thinner gravy!.
both are good my favorite is milk gravy!!Www@FoodAQ@Com
add you flour as any gravy!.!.!.!.then milk or water!. Milk makes a rich thick gravy, water is a litter thinner gravy!.
both are good my favorite is milk gravy!!Www@FoodAQ@Com
Step-By-Step Gravy Instructions
1!. Heat oil or grease in skillet over medium heat, until it shimmers and swims around slightly
2!. Add flour evenly around skillet and stir constantly with the back side of a wooden spoon, pressing against the skillet surface to prevent the flour from clumping!.
3!. Move the spoon in circular motions continuously from the middle out to rim of skillet and back!. Continue the process for about 5 minutes or until mixture produces a smooth, blended paste (roux)!.
4!. Stir frequently as mixture begins to glisten and turn golden!. Roux (flour paste) in middle of skillet cooks faster than the rest and can burn on the bottom while appearing merely brown on top!. If mixture threatens to burn, lower the heat!.
5!. When roux (flour paste) reaches desired brownness, add the liquid, stirring constantly as it is poured!. Continue stirring until mixture is well blended and smooth!.
6!. Simmer gravy for 10 to 15 minutes, stirring frequently to prevent sticking!. Season to taste!.
* All-purpose flour is suitable for gravies!.
Cake flour has more thickening power because it is lower in protein!.
Self-rising flour tends to foam up like the head on beer!.
Cornstarch tends to blend better for thickening sauces but when used
to make gravy, it does not have the same taste!.Www@FoodAQ@Com
1!. Heat oil or grease in skillet over medium heat, until it shimmers and swims around slightly
2!. Add flour evenly around skillet and stir constantly with the back side of a wooden spoon, pressing against the skillet surface to prevent the flour from clumping!.
3!. Move the spoon in circular motions continuously from the middle out to rim of skillet and back!. Continue the process for about 5 minutes or until mixture produces a smooth, blended paste (roux)!.
4!. Stir frequently as mixture begins to glisten and turn golden!. Roux (flour paste) in middle of skillet cooks faster than the rest and can burn on the bottom while appearing merely brown on top!. If mixture threatens to burn, lower the heat!.
5!. When roux (flour paste) reaches desired brownness, add the liquid, stirring constantly as it is poured!. Continue stirring until mixture is well blended and smooth!.
6!. Simmer gravy for 10 to 15 minutes, stirring frequently to prevent sticking!. Season to taste!.
* All-purpose flour is suitable for gravies!.
Cake flour has more thickening power because it is lower in protein!.
Self-rising flour tends to foam up like the head on beer!.
Cornstarch tends to blend better for thickening sauces but when used
to make gravy, it does not have the same taste!.Www@FoodAQ@Com
Here are some classics!.!.!.!.
Ingredients
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 (10 1/2-ounce) can chicken broth, undiluted
1/2 cup milk
2 teaspoons dried minced onion
1/8 teaspoon pepper
Preparation
Melt butter in a large skillet over medium-high heat!. Whisk in flour, and cook, whisking constantly, 1 minute!. Whisk in broth and remaining ingredients!. Cook over medium heat, whisking constantly, 2 minutes or until mixture thickens!.
Note: To serve gravy over chicken, sprinkle 4 skinned and boned chicken breast halves with 1/4 teaspoon salt and 1/4 teaspoon pepper!. Melt 2 tablespoons butter in skillet over medium-high heat; add chicken, and cok 6 to 7 minutes on each side or until done!. Serve with gravy!.
OR
INGREDIENTS:
1 can (approx!. 14 ounces) chicken broth
1/4 to 1/2 teaspoon onion powder
1 1/2 teaspoons chicken bouillon granules
1/3 cup biscuit mix
salt and pepper, to taste
PREPARATION:
In blender, combine all ingredients!. Blend at high speed until smooth!. Pour into a saucepan over medium heat and cook, stirring constantly, for about 4 or 5 minutes, or until the gravy is smooth and thickened!. Taste and add salt and pepper, if needed!. Serve hot!. Makes about 2 cups of gravy!.
Hope these help, GOOD LUCK!!!Www@FoodAQ@Com
Ingredients
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 (10 1/2-ounce) can chicken broth, undiluted
1/2 cup milk
2 teaspoons dried minced onion
1/8 teaspoon pepper
Preparation
Melt butter in a large skillet over medium-high heat!. Whisk in flour, and cook, whisking constantly, 1 minute!. Whisk in broth and remaining ingredients!. Cook over medium heat, whisking constantly, 2 minutes or until mixture thickens!.
Note: To serve gravy over chicken, sprinkle 4 skinned and boned chicken breast halves with 1/4 teaspoon salt and 1/4 teaspoon pepper!. Melt 2 tablespoons butter in skillet over medium-high heat; add chicken, and cok 6 to 7 minutes on each side or until done!. Serve with gravy!.
OR
INGREDIENTS:
1 can (approx!. 14 ounces) chicken broth
1/4 to 1/2 teaspoon onion powder
1 1/2 teaspoons chicken bouillon granules
1/3 cup biscuit mix
salt and pepper, to taste
PREPARATION:
In blender, combine all ingredients!. Blend at high speed until smooth!. Pour into a saucepan over medium heat and cook, stirring constantly, for about 4 or 5 minutes, or until the gravy is smooth and thickened!. Taste and add salt and pepper, if needed!. Serve hot!. Makes about 2 cups of gravy!.
Hope these help, GOOD LUCK!!!Www@FoodAQ@Com
When I do it I use the chicken juices!. I drain of the clear fat so there is just the chicken juices there!. I then either put the chicken juice in a pan or use the tray that the chicken was cooked in and put it on the hob!. I add about 2 tablespoons of flower and mix with the chicken juices and stir it while on a low heat for a minute or a few minute then I gradually add some chicken stock I can't remember the exact measurements 3/4 something like that!. I also take the water from any vegetables I'm cooking and add a chicken stock cube to it for more flavour!. Once I've added the stock to the chicken juice and flower, I stir it on a medium low heat until it starts to simmer and then I let it simmer for about 2 minutes or until thickened and then season it!.Www@FoodAQ@Com
skim the fat of the chicken stock (a little tip add some ice cubes and the fat will rise to the top)remove the fat add stock to pan on low heat add some water from cooking veg (carrots broccoli ect)whisk in 2 tablespoons of cornflour a chicken oxo or stock cube black pepper!.
then adjust to your taste so if u want it thinner add some more water thicker add more cornflour!.
Everyone comments on my gravy hope u enjoy it and have a nice dinner xxWww@FoodAQ@Com
then adjust to your taste so if u want it thinner add some more water thicker add more cornflour!.
Everyone comments on my gravy hope u enjoy it and have a nice dinner xxWww@FoodAQ@Com
here how i make mine
1 melt a 1/2 a stick of butter
2 while melting add a cube of Ckn bullion
2 after butter in melted and bullion is dissolved whisk in 1/2 cup flour
3 once that is all mixed ( it will be kind of a lumpy consistency whisk in cold water till smooth
4 let stand on low heat for a few mins and DONE easy gravy
this also work w/ beef and veg my fam loves it you may also add some spice and others things for taste i!.e pepper, garlic, onions, mushrooms ( i don't recommend salt due to the fact the bullion is salty itselfWww@FoodAQ@Com
1 melt a 1/2 a stick of butter
2 while melting add a cube of Ckn bullion
2 after butter in melted and bullion is dissolved whisk in 1/2 cup flour
3 once that is all mixed ( it will be kind of a lumpy consistency whisk in cold water till smooth
4 let stand on low heat for a few mins and DONE easy gravy
this also work w/ beef and veg my fam loves it you may also add some spice and others things for taste i!.e pepper, garlic, onions, mushrooms ( i don't recommend salt due to the fact the bullion is salty itselfWww@FoodAQ@Com
My Mum's fantastic chicken gravy is:
Put the fatty juices from the chicken in a pan, add some flour, cook a bit, then add some chicken stock, then stir, stir, stir!.!. You can add some of the water from cooking the veggies too if you need more liquid!. This gravy is divine on new potatoes!.Www@FoodAQ@Com
Put the fatty juices from the chicken in a pan, add some flour, cook a bit, then add some chicken stock, then stir, stir, stir!.!. You can add some of the water from cooking the veggies too if you need more liquid!. This gravy is divine on new potatoes!.Www@FoodAQ@Com
my mum uses the all the liquid that remains after cooking the chicken, then as a bit of flour to thicken and cook it out, it comes out great every timeWww@FoodAQ@Com