Wish I knew how to make Chicken Gravy?!
Answers:
Here's a simple recipe from my cook book!.
On the “Fly” Chicken Gravy
David Herzog
1 qt!. water
? c!. chicken base (commercial chicken bouillon)
? c!. heavy whipping cream
? c!. butter
? c!. flour
In a 10” Dutch oven, over high heat, bring the water and beef base to a boil!. While the water is boiling, melt the butter in a skillet over medium heat!. Add the flour to the melted butter and stir well until smooth!. Set aside after cooking for 2 minutes!. To the boiling water mixture, add the cream then the flour mixture to thicken!.
Makes a little more than 1 quart, enough for 6 to 8 servings!.Www@FoodAQ@Com
On the “Fly” Chicken Gravy
David Herzog
1 qt!. water
? c!. chicken base (commercial chicken bouillon)
? c!. heavy whipping cream
? c!. butter
? c!. flour
In a 10” Dutch oven, over high heat, bring the water and beef base to a boil!. While the water is boiling, melt the butter in a skillet over medium heat!. Add the flour to the melted butter and stir well until smooth!. Set aside after cooking for 2 minutes!. To the boiling water mixture, add the cream then the flour mixture to thicken!.
Makes a little more than 1 quart, enough for 6 to 8 servings!.Www@FoodAQ@Com
Pour out all but about 1-2 T of the oil you browned the chicken in!. Add to the 2 T oil, 2 T flour and stir well!. To that add milk - stirring with a whisk to break up the flour mixture, adding more milk as necessary to get the thickness you want!. Add black pepper, stir in, and serve!. Be sure to scrape the pieces that have stuck on the bottom of the pan into the flour mixture!.
That's how simple chicken gravy is!.Www@FoodAQ@Com
That's how simple chicken gravy is!.Www@FoodAQ@Com
take the juices from the cooked chix!. (if not too greasy) or chicken stock, heat in a pan!. add a little water, maybe some more seasonings!. in a dish on the side, mix apprx!. 2-3 tsp cornstarch in about 1/2 to 1 cup COLD water, mix with fork!. when water is cloudy, and cornstarch is dissolved, pour into chix!. liquid, and turn to med!. low!. stir occasionally!. voila! gravyWww@FoodAQ@Com
from your roasting pan where you cooked your chicken, add a knob of butter, roughly a tablespoon of flour, a little bit of water, cook it off for a couple of mintes, its the thickening agent, then ad 500ml of water and chicken stock to taste, and let thickenWww@FoodAQ@Com
AFTER YOU HAVE PAN FRIED YOUR CHICKEN TAKE I OUT OF THE PAN AND POUR OUT THE GREASE LEAVING THE DRIPPINGS ADD YOUR POTATOE WATER OR CHICKEN BROTH!. BRING TO BOIL !.!.THEN USE EITHER CORNSTARCH OR FLOUR TO MAKE A PASTE( I USE CORNSTARCH IT DON'T GET LUMPS WHILE FLOUR CAN IF YOU DO USE FLOUR BE SURE TO STIR STEADY WHILE PUTTING INTO LIQUID TO REVENT LUMPS) O!.K AFTER MIXING YOUR THICKNING MIX INTO LIQUID A LITTLE AT A TIME UNTIL YOU FIND THE THICKNESS YOU WANT!. TASTE AS YOU GO MAYBE WANT TO ADD SOME PEPPER AND SALT FOR TASTE!. LET SIMMER FOR ABOUT HALF HOUR I HOPE YOU UNDERSTAND THE WAY I HAVE WROTE I IT ALWAYS TAKES A FEW TIMES TO MAKE GRAVY TO GET THE NACK OF IT!.!. GOOD EATINGWww@FoodAQ@Com