Chicken Gravy Recipe
Seeking splendor or can’t bear the thought of waste? Check out this Chicken gravy recipe that binds all space and time into tasty paste!
Living through our every day with all the commuting, child or pet rearing, we tend to give little to no thoughts about the wider world around us. Sure, when some natural disaster struck, we are forced to recognize our surroundings but even then, we seldom feel the connection between us and the world.
As Einstein once pointed out
“God doesn’t play dice with the universe”
which was simply a one sentence rejection of randomness and thus unpredictability of quantum physics.
Our world, that is governing forces can be described by various laws of physics, is a predictable system with a starting point that is known as Big Bang.
Apart from being a hugely popular sitcom, the Big Bang Theory states that the whole Universe has started out from a single point and since then it has been in constant rapidly accelerating expansion. Due to that there are no external forces to our Universe, everything that happens because of that initial expansion force.
Everything, that has happened since, can be traced back to that one point in space and time. If we had a powerful enough device that could hold all the information about the Universe, we could precisely predict where and what would happen with all the things, just like it happens with a game of snooker in a video game.
Unfortunately, we can’t even reliably predict the weather more than three days in the future and Earth is way smaller than all the Universes. So, no wonder we have hard time grasping that our actions today causes ripple effect through time and space causes floods, droughts or raging wildfires.
It’s much easier to understand things that have direct consequences but even then if we don’t have the proper tools to measure our progress, we can draw false conclusions.
Searing a meat in a skillet is a straightforward and quick process that should be easy to master, yet due to our reliance on half adequate testing equipment (aka individuals with varying taste buds), we follow counterintuitive practices in the hope of achieving superior results, yet only get mediocre at best.
Sealing the outer layers of the meat with high heat searing before cooking it ready, results the meat loses more liquid than when it has just simply cooked to the desired doneness.
If such straightforward methods make us draw false conclusions then no wonder other food, that require previous preparations, gives us the chills sometimes.
Gravy can be made of basically anything and why we would leave chicken out of the flow of good flavors.
Making gravy for chicken or rather from chicken can be as successful as our initial seasoning of the bird. The base of all gravy, or at least good gravy is the blend of fat that is rendered out from the meat while roasted and the spices and herbs we use the flavor the meat.
Sure, we can make gravy from bouillon cubes, some sort of stock or there are even things like instant gravy made from granulates of powder but those are the blunder of inexperienced youth that can be forgiven if someone has successfully unlocked the door to heavenly gravy and seeks for redemption.
Making chicken gravy or gravy for chicken is the same process as making gravy from other ingredients. We need to make Béchamel first that is equal amount of flour and fat by weight then pull that up with water or milk will serve as the base of our gravy.
To give our gravy character that will differentiate it from the rest of the sauces, it will need the chicken drippings that have made right, it will yield something rarely experienced outside of heaven.
Unfortunately, as it is with chicken or everything else in the Universe, chicken gravy is most exciting fresh out of the hot and can slide into forgetfulness quite fast, once we enclave it between the blunt cold darkness of our fridge.
Sure, we can freeze it in batches and use them up later just like it can be done with roast chicken. It most likely will give us a glimpse back into the former glory of the dish, just like we can have a peak in the early days of the Universe when started at the cosmos, but unlike the steaming hot masses of planets and stars, we will be happy to keep chicken gravy in arms reach at all the time.
Ingredients
- 4lbs / 2kg Chicken roast (yields about ½ cup drippings)
- 1 cup / 240g Red wine (optional)
- 1½ cup / 350g Water
- ⅓ cup / 45g Plain white flour or Corn starch
How to make Chicken gravy recipe
- Pour the chicken drippings into a bowl.
- Some like to add additional bits of meat and skin to the gravy like the tips of chicken or skins.
- A bit of blending will do some good to the texture of our chicken gravy, especially if we have additional meat in it.
- Remove the chicken parts and pour water into the roasting dish to loosen up all the stuck down bits of flavor.
- In a skillet, bring wine to boil, reduce heat then simmer away about half of its volume. Alcohol can never be cooked away completely so skip this step if alcohol is unwanted. Check out: Cooking with Alcohol
- Pour the chicken drippings into the skillet.
- Mix in about half of the water that was used to loosen up the bits in the baking tray. Bring it to boil.
- While the gravy is warming up to temperature, mix flour with some of the remaining water until lump free.
- Whisk the flour/water mixture into the gravy. Bring it to boil.
- For thinner sauce, add more water. For a thicker dense gravy, simmer away some of the liquid. Mind that gravy will thicken up as it cools and each reheating will require additional amount of water.
Enjoy!
Chicken Gravy Recipe
Ingredients
- 4 lbs Chicken roast (yields ½ cup drippings)
- 1 cup Red wine optional
- 1½ cup Water
- ⅓ cup Plain white flour or Corn starch
Instructions
- Pour the chicken drippings into a bowl.
- Some like to add additional bits of meat and skin to the gravy like the tips of chicken or skins.
- A bit of blending will do some good to the texture of our chicken gravy, especially if we have additional meat in it.
- Remove the chicken parts and pour water into the roasting dish to loosen up all the stuck down bits of flavor.
- In a skillet, bring wine to boil, reduce heat then simmer away about half of its volume. Alcohol can never be cooked away completely so skip this step if alcohol is unwanted. Check out: Cooking with Alcohol
- Pour the chicken drippings into the skillet.
- Mix in about half of the water that was used to loosen up the bits in the baking tray. Bring it to boil.
- While the gravy is warming up to temperature, mix flour with some of the remaining water until lump free.
- Whisk the flour/water mixture into the gravy. Bring it to boil.
- For thinner sauce, add more water. For a thicker dense gravy, simmer away some of the liquid. Mind that gravy will thicken up as it cools and each reheating will require additional amount of water.
Notes
Pin now, Enjoy later!
