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Chicken Gravy

Canadian.kitchen's picture
Ingredients
  Fat 3 Tablespoon
  Flour 3 Tablespoon
  Hot meat juices/Stock water / milk 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Pour off fat and juices that remain after cooking chicken; leave all brown residue in pan.
Measure fat back into pan, and stir in flour.
Cook over low heat, stirring constantly, until mixture bubbles; continue cooking to brown flour-fat mixture as desired.
Pour in hot liquid, and cook, stirring constantly, and scraping bottom and sides of the pan to blend brown particles into gravy.
Simmer about 5 minutes till uniformly thickened; season, and serve very hot.
Chopped, cooked giblets may be added to gravy.
Makes 1 pint

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party

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