SIMPLE CHICKEN GRAVY
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 Recipes Gravy Recipes
Yield 6
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, Carbohydrate 7.9 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.3 g, Protein 35.9 g, SaturatedFat 4.9 g, Sodium 104.9 mg
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
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
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
CREAMY CHICKEN GRAVY
A superb mixture of flavors that meld together perfectly while simmering. I always start this about 2 hours before my planned meal time; this is my husband's favorite gravy that I make. Enjoy over fried chicken and mashed potatoes. Yum!
Provided by Alycia Sanders
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h37m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium-high heat; add red onion. Saute until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and pepper.
- Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer gravy until flavors meld, about 1 hour.
- Combine water and flour in a bowl; mix thoroughly. Pour slowly into the gravy while stirring continuously. Simmer until thickened, 15 to 30 minutes more.
Nutrition Facts : Calories 73.3 calories, Carbohydrate 7.9 g, Cholesterol 7.9 mg, Fat 2.2 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 699.3 mg, Sugar 3 g
READY GRAVY MIX
This dry mix keeps up to 6 months, so any time you yearn for chicken or beef gravy, you can stir up a portion. You'll love its just-made flavor and convenience. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Time 15m
Yield 3/4 cup.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the bouillon, flour and pepper. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 8 batches (1 cup total)., To prepare gravy: In a small saucepan, melt butter. Add 2 tablespoons gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. ,
Nutrition Facts :
FRIED CHICKEN WITH CREAMY GRAVY
Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!
Provided by Gina
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
- In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
- Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Nutrition Facts : Calories 507.2 calories, Carbohydrate 18.6 g, Cholesterol 141.8 mg, Fat 29 g, Fiber 0.7 g, Protein 40.5 g, SaturatedFat 7 g, Sodium 588.3 mg, Sugar 2.3 g
GRANDMA CHICKEN (CHICKEN AND GRAVY)
This recipe was handed down from my Grandma. Every time I make it, I remember her. This is fantastic served over sticky white rice. It also freezes beautifully and can easily be sized up or down to suit your needs.
Provided by Bling Lady
Categories Chicken Breast
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and pepper in a ziplock bag.
- Cut chicken into bite sized pieces and add to flour mixture.
- After all chicken is in the bag, close bag and shake to coat chicken pieces.
- Melt butter in a large skillet over medium low heat.
- Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
- Remove chicken and set aside in a baking dish.
- Cook onion in same pan until soft (if using onion powder, skip this step).
- Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
- Mix well.
- Pour water and flour mixture slowly into the pan.
- Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
- Return browned chicken pieces to the pan.
- Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
- Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
- Cover and bake at 375 for 30 minutes.
- Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.
Nutrition Facts : Calories 385.3, Fat 14.5, SaturatedFat 8.1, Cholesterol 98.9, Sodium 828, Carbohydrate 26.2, Fiber 1.3, Sugar 1.1, Protein 35
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.
CHICKEN GRAVY (EASY!)
Make and share this Chicken Gravy (Easy!) recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 10m
Yield 2 cups, 4 serving(s)
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 43.2, Fat 0.8, SaturatedFat 0.2, Sodium 36.6, Carbohydrate 7.2, Fiber 0.1, Sugar 0.2, Protein 2.5
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- If using drippings (optional): When you have taken your chicken out of the oven, pour the liquid and drippings from the pan into a liquid measuring cup or a bowl. (Tip the pan away from your body and be careful not to burn yourself)! Let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings. You will notice that the fat will rise to the top, leaving the drippings and liquid on the bottom. Use a large spoon or ladle to skim (remove most of the fat from the top of the drippings).
- To make the gravy, use a large sauce pan and add 1/2 cup of drippings (or chicken broth) to the pan.
- Add 1/4 cup flour to the pan and whisk together until it makes a smooth paste. (At this point, you'll need to use a little of your own judgement. You want a pasty consistency. If yours seems a little greasy, add more flour).
- When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown. You are creating a roux.
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