CHICKEN GRAVY WITHOUT DRIPPINGS RECIPES

Steps:

• Slice Your OnionsBegin by peeling and then slicing or chopping four yellow onions. I find it makes life easier to use a mandoline vegetable slicer to make quick work of the onions.
• Melt Butter & Add OnionMelt 8 tablespoons of unslated butter in a medium cast iron skillet.Add the onions. Mix the butter and onions until the onions are fully covered in butter.
• Sauté For 2 HoursSaute the onion for 2 hours, stirring occasionally.Cook on medium-low heat so that the onion doesn’t burn.
• Create RouxIncrease heat to medium-high heat. Next, add 3 tablespoons of flour to the caramelized onions, a little bit at a time.Fully dissolve the flour into the butter. Add a 1/2 teaspoon of salt and mix thoroughly. Stir occasionally for 5-10 minutes until the roux is deep golden brown in color.
• Add Chicken Broth & Thicken RouxAdd the 2-1/2 cups of chicken stock to the roux. Bring to a simmer, stirring occasionally.Once the giblet broth starts to thicken, take it off the heat.
• Puree Using a BlenderPurée the gravy using a blender until consistency is silky smooth. If you use a regular blender, be mindful to not overfill since the hot gravy will expand in the blender.
• Season & ServeOnce you’ve reached your desired consistency, taste the gravy and make any final flavor adjustments.You can add a splash of sherry vinegar or lemon juice to cut the richness a bit (by increasing the acidity) or add a tiny pinch of cayenne pepper to make it pop.

Steps:

• In 1-quart heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
• In small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.