I love a good old-fashioned home cooked meal with roasted, fried or grilled meats, a nice side veggie, homemade bread, REAL mashed potatoes, and of course, GRAVY!
But sometimes, you can’t always make gravy due to not having any drippings or oils that you cooked the meat in to start with. So what to do?? I’ve tried those powdered gravy packets, and they taste “funny” to me. And the worst beyond worst is the jarred stuff. Oh. My. Gawd. WHAT do they use to make THAT stuff??? I’m afraid to know. Truly afraid. I bought a jar once about 20+ years ago, and I SWORE, I would NEVER make that mistake again. One of the VERY few things that hit the trash. And I try to rescue everything badly purchased in a rush as best as I can, but this stuff was beyond help. WAY beyond.
If you are the same way as me, and just can’t do the “instant” stuff, then this is really more for you, too! I’ve been doing this for years, but finally decided to write down everything I do, which is actually pretty basic, but mine ends up having GREAT flavor, it’s buttery rich, and so very creamy that you’d almost never know that you made it from your pantry! I can still always tell when there’s no browned bits of meats cooked in a little oil and butter, I mean let’s be perfectly honest, it isn’t going to taste like you made it COMPLETELY from scratch. But it’s an AWESOME alternative when you don’t have those real pan drippings available!
One hint to MUCH better flavored dishes is though, the use use of a product called “Superior Touch” that makes all kinds of bases for adding flavor that they fittingly call “Better Than Bouillon”. They don’t pay me to say that, (I wish they did!!!), this is just my own opinion. But I do highly recommend you just plain donate whatever other “bouillons” you have in your cupboards and pantries, and make the switch. This stuff is like golden treasure in a bottle and all of the chefs that I’ve had the pleasure of working with use it. So ditch the cubes and dried up stuff. THIS stuff is far more “superior” just as they say. 😉
Chicken gravy can be a wonderful addition ladled over things from potatoes of all kinds such as fried, baked, mashed and fries, to creative burgers, pot pies, shepherd’s pies, or grilled chicken, turkey and pork dishes, roasted or pulled meat hoagies, breakfast dishes from fried chicken and waffles to chicken and biscuits or breakfast tacos, and even used as a “dip” for chicken tenders!
I’ve even heard of using this as a base start for a simple pot of soup!
The possibilities are endless when you start with a decent foundation. If the foundation is solid, the rest, as they say, is gravy! 😉
So I really hope that this easy simple recipe for “homemade-style” gravy helps you out in a pinch and sways you from buying the…”scary other stuff”. This recipe works, it’s easy, and the taste is pretty darned good if I do say so myself! 😉 But please feel free to add addition seasonings to your own taste. I’m just not big on sage, and sage, added in a small amount, would be a very nice extra addition. Just be careful. Sage is a very potent herb and a little goes a very long way. Remember too, that most poultry seasonings already include sage in them. So always start by adding just a SMALL amount of something that you like. You can always add more, but once it’s in there, you can’t take it back out. 😉
So take care all, and I’ll see you tomorrow! I have a wonderful, EASY but spectacular, cake to share with you tomorrow to finish off the week! Bye for now! ~Kelly 😀
- 4 Tbl. butter
- 4 Tbl. flour
- 1 (32. oz.) box chicken broth, (or turkey broth)
- 1 Tbl. Superior Touch Better Than Bouillon Chicken Base
- ½ tsp. poultry seasoning
- ¼ tsp. white pepper or ½ tsp. coarse ground black pepper
- ¼ tsp. ground rosemary
- ¼ tsp. finely minced garlic, can sub garlic powder
- 1½ Tbl. cornstarch mixed with 1½ Tbl. COLD water
- 2 drops yellow food coloring, optional
- In medium saucepan, melt butter over medium low heat. Whisk in flour and bring heat up to medium if needed, stirring constantly. Low boil flour mixture, adjusting heat so that it doesn't brown, stirring and whisking constantly for 5 minutes. Slowly whisk in chicken broth first, keeping the mixture smooth and lump-free. Bring back to medium/medium high to get it going, adding in the chicken base, poultry seasoning, white pepper and garlic, then stirring until it comes to a boil. Lower heat a little and keep stirring for 5 more minutes. Turn down heat to low.
- Whisk in cornstarch and water slurry, and continue cooking for 2 more minutes. Gravy will be thickened and will thicken a bit more when cooled down a little. Set aside and cover with lid tilted. Stir now and then to prevent a skin from forming. *Makes 4 cups gravy.
- *Sometimes I do like to stir in a little yellow food coloring. That's why we buy those little tiny 4-pack bottles, right? It gives pale-looking food a more pleasant color without adding a whole list of chemicals. So add a drop at a time. 😉 Don't use too much, though, or it could look weird. Add a little at a time and stir in well after each drop until it's the color that you like. (*Only 2-3 drops max are recommended by me.)