A Delicious Chicken Gravy Recipe
Gravy, as it turns out, is simply a sauce made from meat or poultry drippings and thickened with a starch.
People have been cooking meat in a variety of sauces, or gravies, and
stocks from very ancient times. The reason is simple: liquid becomes a
cooking medium, turning tough meat into more palatable and flavorful
dishes. Sauces and Gravies evolved
over time based on ingredient availability and cultural traditions. Now,
gravies are typically used as a finishing component of a dish.
Perfect gravy, easy, simple, and so delicious.
An Easy Chicken Gravy Recipe That Complements Chicken Fried Steak Perfectly
- Yield: 3-cups
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- 3 cups chicken stock
- 3 tablespoons butter, cut into 6-pieces
- 3 tablespoons all purpose flour
- 1/4 cup milk
- Kosher salt to taste
- Fresh ground pepper to taste
- In a 4-quart saucepan bring the chicken stock to a boil
over high heat. Once it boils remove from heat, cover, and set aside
until ready to use.
- After frying your protein drain the excess
oil from the pan, reserving about a tablespoon of the oil. As you are
draining off the excess oil make sure not to lose any of the crunchy
bits in the pan.
- Add all the butter to the pan, at once. As the
butter melts it is going to foam up.
- Once the foam settles spread the
flour around the pan. Using a pan whisk, or a flat metal turner (aka
spatula) work the flour and butter into a smooth paste. You are creating
a roux. Let this cook over low heat for about 5-minutes. This step cooks out the pasty taste of the flour.
- Start adding the stock to the pan in batches, working
each addition into the roux. Continue until all of the stock has been
incorporated into the roux and you have a smooth thick pan sauce. Next
add the milk to the sauce and stir or whisk to incorporate. Allow the
sauce to come to a full boil in the pan. Remove from heat and season to
taste with kosher salt and fresh cracked pepper.
- Whenever you are making a sauce that is roux based be certain to cook the flour, over low heat for several minutes to cook out the pasty taste of the flour.
- After adding the liquid to the roux, starch thickened sauces must come to a full boil to achieve their maximum thickness.
- This chicken gravy recipe, like all pan gravy recipes, is created with the assumption in mind that, you
are making the gravy to complement a dish that was shallow fried or
sauteed in the pan, immediately before making the gravy. If that is not
the case and you still wish to make a pan gravy increase the butter by 1
tablespoon. As well, ignore the instructions that call for you to drain
the excess oil.
Tags: chicken gravy recipe, easy gravy, perfect gravy, pan gravy