Chicken Gravy
INGREDIENTS
* 1/4 cup unsalted butter
* 1/4 cup all-purpose flour
* 2 cups low-sodium chicken broth
* 1/4 cup chicken or turkey drippings (optional)
* 1/4 tsp garlic powder
* 1/4 tsp onion powder
* 1/2 tsp ground black pepper
* Salt to taste
INSTRUCTIONS
1. Make a Roux – Melt butter in a saucepan over medium heat. Add flour and whisk until golden brown.
2. Add Broth – Slowly pour in broth while whisking. Add drippings if using. Simmer to thicken.
3. Season – Stir in garlic powder, onion powder, pepper, and salt. Adjust seasoning as needed.
4. Serve – Pour over your favorite dishes. Optional: strain for extra smoothness
Beef Gravy
INGREDIENTS
* 3 cups roast drippings from cooked pot roast, or beef stock
* ¼ cup all-purpose flour
* ¼ teaspoon salt
* ¼ teaspoon freshly ground black pepper
INSTRUCTIONS
1. Pour the roast drippings through a fine mesh sieve to remove any solids.
2. Transfer the drippings to a skillet and add the flour, salt, and pepper.
3. Bring the gravy to a boil, frequently stirring until it thickens.
4. Remove from the heat and serve while warm.
White Gravy
Ingredients
* 4 Tbsp unsalted butter
* 1/4 cup all purpose flour
* 1/2-1 tsp chicken soup base (i.e. Better Than Bouillon) adjust to taste
* 1/2 tsp black pepper
* 1/4 tsp salt
* 1/4 tsp granulated garlic
* 1/4 tsp onion powder
* 2 1/2 -3 cups whole milk
Instructions
1. In a large heavy bottomed skillet or saucepan melt the butter over medium heat.
2. To the butter add the all purpose flour. Wisk until the butter has been absorbed.
3. To the pan add the chicken soup base, black pepper, salt, granulated garlic and onion powder, stir to combine.
4. Increase the heat to medium-high and gradually whisk in 2 1/2 cups milk. Bring to a gentle boil whisking constantly. Once it comes to temperature immediately lower the heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking.
5. Serve immediately over fried chicken.
Mashed Potato Gravy
Ingredients
* 3 tablespoons salted butter
* 3 tablespoons all-purpose flour
* 2 cups beef broth
* Salt & freshly cracked pepper, to taste
Instructions
1. In a small sauce pan, melt the butter over medium heat. Add the flour and cook for 2 minutes, whisking constantly, until the flour mixture is the color of a light caramel.
2. While still whisking, slowly pour in the beef broth. Continue to cook, whisking constantly, until the gravy thickens, about 3 to 5 minutes. The gravy will start out runny but quickly become thick as you keep whisking. It is very important to keep stirring so the gravy doesn’t get lumps or burn.
3. Add salt and pepper, to taste, and then serve immediately!