CHICKEN GREASE GRAVY RECIPES

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HOMEMADE CHICKEN GRAVY RECIPE | ALLRECIPES



Homemade Chicken Gravy Recipe | Allrecipes 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    Gravy Recipes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 6

½ cup unsalted butter
½ cup all-purpose flour
1 quart cold chicken stock
? 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, CarbohydrateContent 6.8 g, CholesterolContent 44.5 mg, FatContent 15.6 g, FiberContent 0.3 g, ProteinContent 1.4 g, SaturatedFatContent 9.7 g, SodiumContent 346.1 mg, SugarContent 0.3 g

EASY HOMEMADE CHICKEN GRAVY FROM SCRATCH RECIPE - FOOD.COM



Easy Homemade Chicken Gravy from Scratch Recipe - Food.com image

Make and share this Easy Homemade Chicken Gravy from Scratch recipe from Food.com.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 5

1/4 cup butter
1/3 cup unbleached all-purpose flour
2 cups chicken broth
salt & pepper
2 tablespoons of chicken drippings

Steps:

  • Melt butter in a saucepan on medium high heat.
  • Add the flour until it becomes a paste and slightly turns brown.
  • Slowly incorporate the chicken broth with a whisk.
  • Whisk constantly until it thickens.
  • Once thickened, add the chicken drippings and serve hot.

Nutrition Facts : Calories 79.6, FatContent 6.2, SaturatedFatContent 3.8, CholesterolContent 15.2, SodiumContent 237.4, CarbohydrateContent 4.2, FiberContent 0.1, SugarContent 0.2, ProteinContent 1.8

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