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!
Gravy can be made of basically anything and why we would leave chicken out of the flow of good flavors.
Chicken gravy has a rich history that dates back centuries. It has long been a staple in various culinary traditions around the world, particularly in Western cuisine. The origins of chicken gravy can be traced back to the practice of using pan drippings from roasted or cooked chicken to create a flavorful sauce.
In medieval Europe, gravy was commonly made by combining the juices released during the cooking process with other ingredients such as broth, herbs, and seasonings. Over time, these techniques evolved, and different cultures developed their own unique versions of chicken gravy.
In the early 20th century, the legendary comedian and actor Charlie Chaplin was known for his affinity for chicken gravy. Legend has it that during the filming of one of his iconic silent movies, he insisted on having chicken gravy served on set every day. The crew was baffled by this unusual request, but Chaplin firmly believed that chicken gravy brought him good luck and helped him deliver his best performances. He would often joke that his gravy obsession was the secret to his success, leaving everyone on set in stitches.
When it comes to the health benefits of chicken gravy, it can be a source of essential nutrients. Chicken is a lean source of protein, and when prepared in a healthy manner, it can be part of a balanced diet. However, the healthiness of chicken gravy largely depends on its preparation. Excessive use of fat, sodium, and additives can negate its nutritional value. It is important to control portion sizes and use high-quality ingredients to make a healthier version of chicken gravy.
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!
F.A.Q.
What ingredients do we need for the chicken gravy recipe?
For the chicken gravy recipe, we will need the following ingredients: chicken broth, chicken drippings, all-purpose flour, butter, salt, pepper, and any additional seasonings or herbs of choice.
Can we make chicken gravy without chicken drippings?
Yes, it is possible to make chicken gravy without chicken drippings. Instead of using chicken drippings, we can substitute them with chicken broth or stock for a flavorful base. If we have roasted chicken, we can also use the juices collected from the roasted chicken to enhance the flavor of the gravy.
How can we thicken chicken gravy if it is too thin?
If the chicken gravy is too thin, we can thicken it by using one of the following methods:
1. Make a slurry: In a separate bowl, mix equal parts of cornstarch or flour with cold water until smooth. Slowly whisk the slurry into the gravy and continue cooking until it thickens to the desired consistency.
2. Use a roux: Melt butter in a separate saucepan and add an equal amount of flour. Cook the roux over medium heat until it turns golden brown. Gradually whisk the roux into the gravy, allowing it to thicken as it simmers.
3. Simmer and reduce: Increase the heat slightly and let the gravy simmer uncovered. The excess moisture will evaporate, naturally thickening the gravy. Stir occasionally to prevent sticking or burning.
How can we make chicken gravy gluten-free?
To make chicken gravy gluten-free, we can use gluten-free all-purpose flour or other gluten-free thickening agents such as cornstarch or arrowroot powder. Ensure that all the ingredients, including the chicken broth and seasonings, are gluten-free and suitable for our dietary needs.
Can we make chicken gravy ahead of time?
Yes, we can make chicken gravy ahead of time. After preparing the gravy, let it cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3-4 days. Reheat the gravy on the stovetop or in the microwave before serving, adding a little bit of water or broth to adjust the consistency if needed.
What can we serve chicken gravy with?
Chicken gravy pairs well with a variety of dishes. It is commonly served with roasted or grilled chicken, mashed potatoes, biscuits, rice, or even as a topping for vegetables or meatloaf. The rich and savory flavor of the gravy enhances the taste of these dishes, adding a delicious finishing touch.
FitttZee
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Recipe for Chicken Gravy
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
Nutrition
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