CHICKEN GRAVY
After preparing your favorite chicken dish, it's all gravy - chicken gravy! Pour over chicken and go to town! Yum! If you don't have chicken stock on hand, you could also use bouillon cubes; just follow package directions and proceed as below.
Provided by Barbara Cannon
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Yield 16
Number Of Ingredients 3
Steps:
- Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!
Nutrition Facts : Calories 6 calories, Carbohydrate 1.4 g, Sodium 0.2 mg
HOMEMADE CHICKEN GRAVY
Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 30m
Yield 8
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, Carbohydrate 6.8 g, Cholesterol 44.5 mg, Fat 15.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 9.7 g, Sodium 346.1 mg, Sugar 0.3 g
EASY CHICKEN GRAVY
Easy chicken gravy kicks up the flavor on any side dish. Don't know how to make chicken gravy? We've made it simple with a recipe that takes just 15 minutes and 4 ingredients. Use Gold Medal™ flour, Progresso™ chicken broth, salt and pepper, and you'll be pouring this chicken gravy all over your mashed potatoes in no time.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- In 1-quart saucepan, heat 1 1/2 cups of the broth to boiling. Reduce heat to medium.
- In small bowl, stir remaining 1/2 cup broth, the flour, salt and pepper with whisk until smooth. Gradually stir mixture into hot broth. Cook and stir until thickened and bubbly.
Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 280 mg, Sugar 0 g, TransFat 0 g
CHICKEN GRAVY
Top crispy pieces of Northern Fried Chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" with this flavorful gravy.Photo credit: Quentin Bacon
Provided by Martha Stewart
Categories Chicken Recipes
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper and spread chicken bones and wings on prepared baking sheet. Transfer to oven and roast until well browned, about 1 hour.
- In a small bowl, mix together butter and flour to make a paste.
- Transfer chicken bones and wings, along with any browned bits from baking sheet to a large skillet. Add stock and bring to a simmer over medium-high heat; simmer for 30 minutes.
- Strain mixture through a fine mesh sieve; discard solids. Return liquid to skillet and heat over medium-high heat. Stir in thyme. Whisk in butter mixture, 1 tablespoon at a time, until sauce is thick and gravy-like. Let cook 1 to 2 minutes more. Season with salt, cover, and keep warm until ready to use.
CHICKEN GRAVY SOUP BY BARBAJA
Make and share this Chicken Gravy Soup by Barbaja recipe from Food.com.
Provided by barbaja w.
Categories Low Cholesterol
Time 18m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- mix all together in a microwave safe bowl may add other herbs like
- pinch of paprika, parsly, altho ,maybe your gravy is already herbed and
- needs no more. turkey ok too. microwave 2 minutes or until warm. serve,.
Nutrition Facts : Calories 150.8, Fat 8.2, SaturatedFat 2, Cholesterol 15.5, Sodium 721, Carbohydrate 12.2, Fiber 2.2, Sugar 0.9, Protein 8.1
CHICKEN SOUP KNISHES WITH CREAMY GRAVY
The best thing about my Nana Celie's chicken soup (other than how comforting her house smelled when she had a pot simmering on the stove) was how tender the chicken meat was no matter how long she cooked it. I later learned that her secret was to use only dark meat, which was rendered so silky it practically slipped of the bone in one piece. In this twist on a classic knish, I use only chicken thighs and turn the soup into an uber-chicken-y gravy for dunking. While you can replace the schmaltz with any neutral cooking oil, I strongly recommend sticking with dark meat chicken since white meat will cook up mealy and dry.
Provided by Food Network Kitchen
Time 4h30m
Yield 16 to 18 pieces
Number Of Ingredients 20
Steps:
- For the pastry: Whisk together the flour, baking powder and salt in the bowl of a stand mixer. Add the schmaltz, vinegar and 1/2 cup water and stir into a shaggy ball with a spoon or large rubber spatula. (It's OK if some of the flour remains dry at the bottom of the bowl; the dough will come together during kneading.) Attach the dough hook to the mixer and knead on medium speed until the dough is smooth and elastic, about 8 minutes. Dump out the dough onto a lightly floured surface and knead it into a uniform ball, about 30 seconds. Wrap the dough in plastic wrap and chill for at least 30 minutes while making the filling. (The dough can be made and refrigerated up to 1 day ahead.) For the filling: Combine the chicken thighs, chicken broth, garlic, carrots, onion, parsnip, bay leaf, half the parsley, half the thyme and 2 teaspoons salt in a wide shallow pot and bring to a simmer over medium-high heat. Cover the pot, and simmer gently over low heat until the chicken is very soft and tender, about 1 hour 30 minutes.
- Transfer the chicken to a plate and set aside until cool enough to handle, about 10 minutes. Use a slotted spoon to remove the vegetables to a second large plate. Place a strainer over a large bowl and strain the broth; reserve for the gravy. Transfer the strainer over a plate to catch any drips and set the vegetables and the broth aside. Wipe out the pot and set it back on the stove off the heat.
- Transfer the vegetables to a large bowl and discard the bay leaf. Mash the vegetables with the back of a fork. Pick the chicken meat, discarding the skin and bones. Chop the chicken meat finely and add to the vegetable mixture. Stir in the breadcrumbs and the remaining parsley and thyme. Season generously with salt and pepper. (The filling can be made up to 1 day ahead, but the knishes need to be formed and baked on the same day.)
- To form the knishes: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or spray lightly with nonstick cooking spray and set the pans aside.
- Beat the egg with one tablespoon water in a small bowl and set aside.
- Divide the dough in half: Use your hands to roll 1 of the dough halves into a 6-inch-long log on a lightly floured surface, then use a rolling pin to roll the log out into a 16-by-12-inch rectangle. The dough will be very thin. Square off the sides, if necessary, to prevent the end pieces from being too thick and uneven.
- Position the dough so that the long edges are parallel with the edge of the counter. Shape half of the filling into a 2-by-16-inch log. Transfer the filling on top of the dough, 1 inch in from the bottom edge. Gently stretch the dough up and around the filling. (It's ok if the dough tears a little as at this stage as it will be hidden as the dough is rolled up.) Then continue rolling up the filling in the dough into a long log. Score the log in 2-inch intervals and then cut the log into 8 segments.
- Working with one segment at a time, turn the piece so one of the cut sides is up and pinch and smooth the top until sealed. Turn over so the other cut side is facing up, and pinch and smooth that side until sealed as well. Place the formed knish with a sealed side down on one of the prepared baking sheets and then gently press down to flatten it slightly. Repeat the process with the remaining segments, pastry and filling until all the knishes have been formed. (See Cook's Note.)
- Arrange the knishes about 1 inch apart on the baking sheets. Lightly brush the tops and sides with the reserved egg wash. Bake, rotating the pans halfway through, until the knishes are golden brown, 45 to 50 minutes. Cool at least 10 minutes before serving. The knishes can be served hot, warm or at room temperature.
- For the gravy: While the knishes are baking, melt the schmaltz in a large saucepan over medium-high heat. Add the flour and cook, whisking, until the flour smells toasty but has no color, about 1 minute. Whisk in the reserved chicken broth and cook, whisking constantly and being sure to get the flour in the corners and sides of the pan, until the mixture begins to thicken, about 1 minute. Simmer the sauce over medium heat, whisking occasionally and running the whisk around the sides and into the corners of the pan to prevent clumping, until the sauce is thick enough to coat the back of a spoon, about 10 minutes. Season lightly with salt, if needed. Serve the warm gravy with the knishes.
CHICKEN GRAVY
This is a quick and easy chicken gravy for roasted chicken or baked chicken of any kind. It also goes perfectly with mashed potatoes! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups
Number Of Ingredients 7
Steps:
- Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.
Nutrition Facts : Calories 98 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 255mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
JULIE'S CHICKEN AND GREENS SOUP FOR SICKIES
This is really, REALLY easy to make when you're feeling under the weather and want homemade soup. You can make the broth as strong or weak as you like (sometimes when you're sick you just don't want it too strong) and the greens in it are ridiculously easy because they're from salad mix.
Provided by Julesong
Categories One Dish Meal
Time 12m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine the water, bouillon, garlic, and pasta pieces.
- Let simmer for 5 minutes.
- Add greens and simmer for another 3 to 5 minutes or until greens are to the texture you like.
- Serve to the sickie and try to get them to eat as much as they can.
- Makes about 2 servings.
Nutrition Facts : Calories 1.2, Sodium 30.6, Carbohydrate 0.2, Protein 0.1
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