You can make chicken gravy with three ingredients. Butter, flour, and chicken broth with make you some chicken gravy. You don't need to buy chicken gravy in a can, or prepare it from a package, you can make chicken gravy from scratch. Chicken gravy from scratch is so easy to make, and you know what? Once you've mastered this technique, you are going to never buy another jar of gravy again, and throw away those packages, because we can make great- tasting chicken gravy with just a couple of ingredients from your kitchen. We are simply going to use butter, flour, and a 32-ounce carton of chicken stock. How easy is that? We're going to begin by melting four to five tablespoons of butter in a skillet, that's over a medium-high heat. We need the heat to help make this process happen, so don't turn it up all the way on high and don't turn it on low. We want this to come together rather quickly. Now you can see my butter is melted and it has got a nice little bubble to it. Now we are going to add equal amounts of flour to the butter and we are going to whisk this together, and you're going to want to cook this for a couple of minutes. If you fail to cook this for a couple of minutes, you're going to have a very raw tasting gravy. That's not going to be good. So you want to let this cook long enough to where it starts to smell very fragrant and the color will turn on this roux a little bit. It's going to become much more brown and gold in color, something like if you were baking pie crust, so it's actually going to smell like pie crust, once you get this nice and cooked together. So again, we've cooked it for about three to four minutes here and now we're going to add in one-half cup of our liquid. You're going to see it comes together rather rapidly. It looks something like paste right now, but I promise it's not. Then you're going to add just another minimal amount of liquid. Again, I've just used about ½ cup here, and I'm going to whisk this together, and you can see it thickens, and it becomes fabulous. So next what we're going to do is, we're going to begin to add in more and more of the liquid. So here I'm going for about a good cup at this point, and we're just going to whisk, whisk; whisk. We're going to whisk the night away. Don't be afraid, these lumps aren't going to stay. The more you whisk this I promise you're going to have smooth, creamy gravy. Don't worry about it. It'll happen. It takes just a couple of minutes here. So again, add in the rest of your liquid and you are going to have some very nice, smooth gravy. So here we go, but we're not done yet. We're going to let this simmer on the stovetop, for about 8-10 minutes. This is going to reduce. It's going to become nice and thick, and before serving this, we're going to add a couple of tablespoons of heavy cream. This makes the gravy nice and creamy. It adds a little bit of flavor, so just go ahead and whisk that heavy cream in. If you have half and half, that's great. If you don't, milk works great, too. Now we've got our liquid all taken care of, and now all we need to do is season this with a little bit of salt and a little bit of pepper, and guess what? You have yourself some fabulous chicken gravy that you made from scratch. That was so easy to do, so what would this go good with? I'm thinking some mashed potatoes. Pour it over some cooked chicken breast. If you're making some stuffing, this would go well. You know it's hard to go wrong with chicken gravy. So there you go, three simple ingredients, a little bit of flour, butter, and chicken stock. That's all you need. Connect with me at Pinterest http://pinterest.com/copykatrecipes/boards/ G+ https://plus.google.com/115529875426280564769/posts Facebook https://www.facebook.com/CopyKatDiningOutatHome Instagram http://www.instagram.com/copykatrecipes Twitter http://www.twittler.com/copykatrecipes Food Spotting http://www.foodspotting.com/858153 Tumblr http://copykatrecipes.tumblr.com/ Ebates - Receive Rebates on things you already purchase online http://www.ebates.com/rf.do?referrerid=1SsfoNWM9a75Mc%2BuAFiqhA%3D%3D

• published: 02 Feb 2012
• views: 266271