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 TURKEY GRAVY
This gravy comes out perfect every time. The cream of chicken soup is what gives it wonderful flavor. Nice and creamy, never lumpy.
Provided by Graden
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 17m
Yield 28
Number Of Ingredients 8
Steps:
- Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
- Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.
Nutrition Facts : Calories 22.4 calories, Carbohydrate 2.5 g, Cholesterol 1.9 mg, Fat 1 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 227.2 mg, Sugar 0.5 g
THE BEST TURKEY GRAVY
This gravy takes a little work but it is sooooooo worth the time and effort.
Provided by JULZBROWN
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 3h35m
Yield 20
Number Of Ingredients 9
Steps:
- Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.
- When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 4.9 g, Cholesterol 42.2 mg, Fat 20.3 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 6 g, Sodium 142.9 mg, Sugar 1 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
THE BEST CHICKEN OR TURKEY GRAVY
Steps:
- remove cooked chicken or turkey from the pan and place on serving plate and cover with foil
- place baking pan on medium heat
- pour off pan juices till you have approximately 3 tablespoons remaining and sprinkle 3 tablespoons of flour over the pan, using a fork or whisk stir the flour until it has been absorbed into the juices
- gradually add the stock whisking all the while until you get the consistency of gravy that you like
- simmer for 3-4 minutes to cook out the flour taste
- season with salt and pepper
- strain the gravy if needed
- serve and enjoy!
EASIEST RICH & CREAMY CHICKEN GRAVY!
Provided by [email protected]
Number Of Ingredients 10
Steps:
- In medium saucepan, melt butter over medium low heat. Whisk in flour and bring heat up to medium if needed, stirring constantly. Low boil flour mixture, adjusting heat so that it doesn't brown, stirring and whisking constantly for 5 minutes. Slowly whisk in chicken broth first, keeping the mixture smooth and lump-free. Bring back to medium/medium high to get it going, adding in the chicken base, poultry seasoning, white pepper and garlic, then stirring until it comes to a boil. Lower heat a little and keep stirring for 5 more minutes. Turn down heat to low.
- Whisk in cornstarch and water slurry, and continue cooking for 2 more minutes. Gravy will be thickened and will thicken a bit more when cooled down a little. Set aside and cover with lid tilted. Stir now and then to prevent a skin from forming. *Makes 4 cups gravy.
- *Sometimes I do like to stir in a little yellow food coloring. That's why we buy those little tiny 4-pack bottles, right? It gives pale-looking food a more pleasant color without adding a whole list of chemicals. So add a drop at a time. ;) Don't use too much, though, or it could look weird. Add a little at a time and stir in well after each drop until it's the color that you like. (*Only 2-3 drops max are recommended by me.)
REALLY GOOD CHICKEN OR TURKEY GRAVY
This is how I make my gravy now. Great for holidays! Easy enough for any day! A wonderful and easy gravy recipe! Great for the holidays! From Rachel Ray.
Provided by Mamas Kitchen Hope
Categories Low Protein
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place a medium-sized sauce pan over medium heat with the butter. Once the butter has melted, add the flour to make a roux. Cook, stirring constantly, for about 2-3 minutes, until lightly golden in color.
- While roux is cooking, place the roasting pan that you cooked your poultry in on a burner over medium-high heat. Once the pan gets hot, add the wine and scrape up all the bits on the bottom of the pan with a wooden spoon. Add the bits to the roux along with the stock and season with salt and freshly ground black pepper.
- When ready to serve, beat an egg yolk in a small bowl with a ladle of the sauce.
- Pour the egg yolk mixture back into the pot of sauce. It will make a glossy, more stable gravy.
Nutrition Facts : Calories 132.6, Fat 7.9, SaturatedFat 4.3, Cholesterol 46.5, Sodium 224.6, Carbohydrate 7.8, Fiber 0.1, Sugar 2.1, Protein 3.9
HOW TO MAKE BASIC TURKEY (OR CHICKEN) GRAVY
This basic turkey (or chicken) gravy uses pan drippings to make a classic old-fashioned gravy. Use this recipe for your Thanksgiving gravy.
Provided by Diana Rattray
Categories Dinner Sauce Ingredient
Time 15m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Pour the turkey or chicken pan drippings into a 2-cup measuring cup or gravy separator and skim the fat off. Alternatively, put the measuring cup in the refrigerator until the fat solidifies on top and can be easily skimmed off.
- Put about 1/4 cup of the fat into a saucepan over medium heat.
- Stir in 1/4 cup of all-purpose flour .
- Cook, stirring for 2 minutes.
- Discard any remaining skimmed fat from the drippings. Add enough stock or water to the liquids left in the measuring cup to make 2 cups of liquid. Pour into the flour and fat mixture. Cook, stirring or whisking continuously, until thickened and bubbling. Continue cooking for about 1 minute, stirring constantly.
- Add kosher salt and freshly ground black pepper to taste.
- Serve immediately. Enjoy.
Nutrition Facts : Calories 201 kcal, Carbohydrate 11 g, Cholesterol 77 mg, Fiber 0 g, Protein 23 g, SaturatedFat 2 g, Sodium 320 mg, Sugar 2 g, Fat 7 g, ServingSize 8 servings, UnsaturatedFat 0 g
PERFECT TURKEY GRAVY
Make the holidays extra special with Perfect Turkey Gravy. Great flavor and no lumps. For a change of pace, try one of the Flavor Variations listed below.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 15m
Yield 15
Number Of Ingredients 5
Steps:
- Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
- Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)
Nutrition Facts : Calories 39 calories, Carbohydrate 3.4 g, Cholesterol 28.3 mg, Fat 1.2 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 275.8 mg, Sugar 0.1 g
PERFECT ROASTED CHICKEN AND GRAVY
This chicken is my quickly becoming a regular in my DH's and my Sunday dinner rotation. We take turns each week making Roast dinners of some kind, and while this gravy couldn't ever replace Bisto, is sure is close! *Note: A roasting rack that fits your pan it VERY important for this recipe
Provided by Ness713
Categories Whole Chicken
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- For the Chicken---.
- Preheat oven to 400°F.
- Mix the spices in a small bowl.
- In a separate bowl, melt butter and blend with the olive oil.
- Clean out the chicken and rinse completely. Put the wings up and back so that the tips of the wings are behind the neck cavity, as if the chicken is scratching it's back. Pat the chicken dry and place on a roasting pan, elevated on a roasting rack in the pan.
- Cut the top off the head of garlic and remove the excess skin. Place inside the chicken.
- Pour the oil and butter mixture over the chicken, coating well. Pour the rest in the roasting pan under the chicken on the rack.
- Rub the Spice mixture all over the chicken, inside and out. It's okay if there is a little spice left over, you don't have to over do it. These spices will blend with the drippings and flavor your gravy too!
- Place in oven.
- Baste the chicken completely every 25 minutes until chicken is done. I like to use the pop up timers but if you prefer, the internal temperature should reach 170°F at the thickest point in the thigh, not touching the bone.
- After the chicken is done, drain it out into the pan, let as much of the juices flow out as possible.
- Place the roasting pan on a burner on your stovetop and bring the juice to a simmer, scraping all the little brown bits off the bottom with a spatula.
- Pour in the 3/4 cup of water and bring back to a simmer, continue to stir and scrape the bits up.
- Meanwhile, blend your cornstarch, lemon juice and broth, making sure there aren't any lumps.
- Whisk the Cornstarch mixture into the drippings and water, continuing to simmer. Gravy will start to thicken if kept over medium to low heat, be sure you whisk constantly to prevent clumps and to keep the gravy blended. Feel free to add more or less cornstarch until the desired consistency is reached.
- When the thickness of the gravy meets your satisfaction, pour it into a bowl and season with salt and pepper to taste. You can strain the gravy if you'd like, but I prefer it with the little pieces of chicken.
GRPA'S BEST HOMEMADE TURKEY GRAVY
I don't throw the word "best' out lightly, but this is seriously the best gravy that I've ever did. You'll just want to ladle yourself a bowl full of gravy and just eat it like soup. It's luscious, delicate and has so many dimensions of flavor. I make this gravy simultaneously with turkey, so it's best if it's made together. However, you can certainly replicate it using butter and chicken broth.
Provided by CHEF GRPA
Categories Sauces
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- This recipe is made together with Roast Turkey, and the turkey fat and drippings that render out while the turkey is roasting in the oven.
- Strain the turkey liquid and the vegetables through a fine mesh sieve, pressing on the vegetables to get out as much juice out of them as possible. Discard the vegetables. They did their job.
- Set the turkey drippings aside for about 5 minutes. The fat will rise to the top. If you have a gravy separator, this would be the time to use it.
- Carefully spoon the fat into a small saucepan. You should have approximately ¼ cup of the turkey fat. If your turkey is on the leaner side, or you're cooking a wild turkey, add additional butter or oil, to have ¼ cup.
- You should also have about 2 cups of turkey liquid, if not, add more broth, to equal 2 cups. You can also add a splash of white wine. I normally add wine to most of my gravies and sauces, but in this case, the gravy is SO flavorful, I don't think it needs it.
- Heat up the fat until it's simmering.
- Add the flour and whisk to combine.
- Cook for about a minute, to cook off the raw flour taste.
- Slowly pour in the turkey liquid (or chicken broth), whisking the whole time.
- Bring it to a simmer and keep slowly adding more turkey liquid or chicken broth, whisking the whole time.
- Simmer the gravy until it thickens, about 5 minutes. Set aside.
- Serve with mashed potatoes and turkey.
- You can easily reheat the gravy, if you make it ahead of time. It will thicken significantly with time, so if you're serving it the next day, you may wish to add more chicken broth to thin it out.
- My Note:.
Nutrition Facts : Calories 45.5, Fat 0.1, Sodium 0.2, Carbohydrate 9.5, Fiber 0.3, Protein 1.3
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