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.
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.
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!
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.
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.
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.
More about “chicken gravy recipes”
Time 1h40m Number Of Ingredients 8 Steps:
Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it. Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn’t swamp it. Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using. Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper. Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear. Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin. While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste. Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce. Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin. Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.
