Chicken Gravy

Chicken Gravy

Have you ever caught yourself needing chicken gravy.  You don't have a cooked chicken where you have the drippings, so you were going to cheat and use a can of pre-made gravy, and the store is closed.  Damn!  Now what do you do? With three ingredients, you can have your chicken gravy.

This is the finished product

3 ingredients.  Butter, Chicken Stock and Flour

Start by melting a 1/2 cup of butter on medium heat

Add the flour

Make sure you whisk it in

Keep stiring it as you are making a rue

The folks in Louisiana do this all the time 

The longer you cook it the thinner it will get and darker gravy it makes

Start adding your chicken stock once you can't smell the flour

Not quite sure how else to describe this

It will thicken up as you are adding the chicken stock

Keep adding the chicken stock

The more chicken stock you add, the thinner your gravy is going to get.

Remember, you can add chicken stock, but you can't take it away

Did you want your gravy to be a little darker?  There is a great product called "Kitchen Bouquet".  You only add a cap full at a time.  Otherwise, you will have a gravy that looks like it should be on a roast beef, but tastes like chicken gravy.

Feel free to add Pepper, Garlic powder, Onion Powder, or even a little bit of Sage.  Remember, this is YOUR recipe.

Ingredients

1/2 cup butter

1/2 cup flour

1 x Box of Chicken Stock

Stuff you will need

2 quart pot

Metal Whisk (It has to withstand the heat)

A good stiring arm, it's going to get tired

Directions

Melt the butter in the pot over medium heat

Add the flour once the butter is heated up

Stir, stir and continue to stir.  I have found that I have to switch arms, but I don't stir so good with my left arm.  You will notice the flour smell, like your baking a pie in the oven.  The longer you cook your rue, the darker it's going to get.  Also, the longer you cook your rue, the thinner it will be.

Once that flour smell is gone, now it's time to add the chicken stock.  Add about a 1/2 cup at a time.  When you first start adding the chicken stock, it's going to be REALLY thick.  Just keep adding the chicken stock and it will thin out.  Once it is at the consistency you like, stop adding the liquid.

Spice it up so that it tastes just like Mum's Gravy.

As usual, comments and suggestions are ALWAYS welcome.