Chicken Gravy
I served a simple meal of chicken gravy over biscuits to some guests and they loved it enough to ask for the recipe. Recipe?? If you know me well, you know I love to read cookbooks like I read novels, but I hate following recipes. Well, the next time I made chicken gravy I wrote down the ingredients and the amounts (it was killing me!) for my friend and decided to just blog about it for her and anyone else interested as well.
Melt 1 stick of butter over low heat. When melted, add 1 &1/3 cups flour. It will be a very thick paste, almost too thick to stir. Heat it through for a minute or so, then add 2 cups of milk. It will be very lumpy, so don't panic; the lumps will go away eventually. When it looks fairly smooth, add 4 &1/2 cups of chicken broth, or milk or a combination. I added all chicken stock. Keep stirring because it will lump up again if you don't, but don't worry, you can stir those lumps out. Add a scant tablespoon parsley (or less if you don't care for that much), a tablespoon of salt, and a dash each of pepper and garlic powder.
Add about 4-5 cups cut up chicken or turkey and 2 cups of frozen vegetables. I usually add peas and corn because I just don't care for frozen carrots. You can also use up leftover vegetables that you may have in the fridge- whatever you care for.
Let it cook on low for about 20 minutes, stirring about every 5 minutes or so to make sure it stays smooth. If it seems too thick, add a bit of milk to thin it out. When done, serve over biscuits, egg noodles, or soft home-made bread.
This is a very large recipe, serving the nine of us with leftovers. You can freeze the leftover gravy for another meal, or use it as a filling for a chicken pot pie.
Tonight, we served it over egg noodles.
Enjoy, my friends!
Melt 1 stick of butter over low heat. When melted, add 1 &1/3 cups flour. It will be a very thick paste, almost too thick to stir. Heat it through for a minute or so, then add 2 cups of milk. It will be very lumpy, so don't panic; the lumps will go away eventually. When it looks fairly smooth, add 4 &1/2 cups of chicken broth, or milk or a combination. I added all chicken stock. Keep stirring because it will lump up again if you don't, but don't worry, you can stir those lumps out. Add a scant tablespoon parsley (or less if you don't care for that much), a tablespoon of salt, and a dash each of pepper and garlic powder.
Add about 4-5 cups cut up chicken or turkey and 2 cups of frozen vegetables. I usually add peas and corn because I just don't care for frozen carrots. You can also use up leftover vegetables that you may have in the fridge- whatever you care for.
Let it cook on low for about 20 minutes, stirring about every 5 minutes or so to make sure it stays smooth. If it seems too thick, add a bit of milk to thin it out. When done, serve over biscuits, egg noodles, or soft home-made bread.
This is a very large recipe, serving the nine of us with leftovers. You can freeze the leftover gravy for another meal, or use it as a filling for a chicken pot pie.
Tonight, we served it over egg noodles.
Enjoy, my friends!
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