A great gravy can enhance a meal, rescue a dinner disaster and cover a multitude of culinary sins. Whether you use flour or cornstarch as a thickener is a matter of personal preference. Practice makes perfect, so experiment with various recipes and methods to get the gravy just right.
Instructions
Chicken Gravy Made with Butter
1. Melt the butter in a small saucepan over medium heat. Add the flour, salt, paprika and poultry seasoning and whisk into the butter to make a roux.
2. Add the broth to the roux a little at a time. Stir constantly to blend well after each addition.
3. Cook the gravy over medium heat for 2 minutes. Stir or whisk constantly to avoid lumps. Serve the gravy hot.
Chicken Gravy made with Broth
4. Heat the chicken stock in a saucepan to boiling. Maintain the heat for a gentle boil.
5. Measure cold water into a small bowl. Add the cornstarch and mix thoroughly.
6. Add the mixture to the chicken stock. Whisk the stock during the addition. Continue whisking while the mixture heats through and thickens.
7. Add the poultry season and continue to cook the gravy for a few minutes. Serve hot.
Chicken Gravy Made in a Blender
8. Put all the ingredients in a blender. Combine on high speed until smooth.
9. Pour the mixture into a saucepan. Stir constantly over medium heat until the gravy is heated through and thickened, about 5 minutes.
10. Adjust the seasonings. Serve hot.
Tags: Chicken Gravy, medium heat, over medium, over medium heat, Chicken Gravy Made