SIMPLE CHICKEN GRAVY RECIPE | ALLRECIPES
I cook by instinct, and this gravy is good. After roasting your chicken, remove it to a platter and follow these directions.
Provided by John
Categories Side Dish Sauces and Condiments Gravy Recipes
Yield 6 servings
Number Of Ingredients 3
Steps:
- Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
- Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.
Nutrition Facts : Calories 343.1 calories, CarbohydrateContent 7.9 g, CholesterolContent 112.4 mg, FatContent 17.5 g, FiberContent 0.3 g, ProteinContent 35.9 g, SaturatedFatContent 4.9 g, SodiumContent 104.9 mg
HOMEMADE CHICKEN GRAVY RECIPE | ALLRECIPES
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
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
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- 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.
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Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 140 calories per serving
- To make your gravy When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you. Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top.
- Put the tray back on the hob over a high heat. Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy. You can rip the wings off the chicken and break them up into the tray to add more flavour at this point.
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