any superb recipe for chicken gravy???

Discussion in 'Food & Cooking' started by paidon, Sep 16, 2005.

  1. paidon

    paidon

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    hi.im kinda new in the cooking business.so is there any excellento chicken gravy recipies? :smiles:
     
  2. jock

    jock

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    Presumably you are having chicken with your chicken gravy :lips:

    So how are you preparing the chicken? Roasting? Pan seared? Or what?

    It helps to know that in answering your question.

    Jock
     
  3. paidon

    paidon

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    the chicken is roasted
     
  4. mezzaluna

    mezzaluna

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    You could use the drippings in the pan to make a roux- put the flour in the pan, combine it with the fat and let it cook for a minute or two. Then add stock or milk- depends on what you're after. Stir and scrape the roasted bits (fond) off the bottom of the pan. Taste, season with salt and pepper.

    Using milk would give you a more country-style gravy; be sure not to let it boil too high if you use milk. Using stock would give you a sauce-like character. You need about 2 tablespoons of flour per cup of liquid.

    Don't start with boullion granules! You'll get a salty slurry that isn't worth eating. Use that tasty fond instead.
     
  5. markv

    markv

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    On a slightly different spin than Mezzaluna, I would measure the flour based on how much drippings are left in the pan. A standard roux has equal parts fat and flour. After matching the drippings with an equal amount of flour and making the roux, I would then add the liquid till I reached the consistency I desired. I can't give you a liquid amount because I don't know how much roux you'll have or how thick you want the final gravy. This is one of those "eyeball" measures.

    Mark
     
  6. mezzaluna

    mezzaluna

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    Good point, MarkV. I'm a home cook, and when you say "roast chicken", I see my roasting pan and figure the measurements purely by sight. You make a good point, because that could make a real difference.
     
  7. markv

    markv

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    As long as there's not a big difference between the fat and the flour you should be OK.
     
  8. paidon

    paidon

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    i think i have enough now.thank u 2 all