How to make gravy with chicken stock
Bubba
,
Friday, 13th of August 2010 09:40:42 AM
Cooked a chicken in the crock pot(slow cooker) last week and l froze a tub Bubba of chicken stock. Now ive just teken it out the freezer and l wanna make Registered User some nice gravy (simple)
What shall l do from here?
Joined: Friday, 23rd of April 2010, 14:21:38 Posts: 506 Viewed 13967 times
skeeter :)
,
Saturday, 14th of August 2010 09:46:17 PM
1 small onion, skeeter :) 1 small carrot Registered User 1 stick celery Joined: Thursday, 3rd of June 2010, 23:45:55 1/2 glass white wine Posts: 369 nob butter Viewed 4775 times chop veg, place your stock on to boil, when boiling add veg reduce, add
wine reduce, finish with nob butter then sieve pushing all veg through
reheat serve
BIG BAD BALONIE!!!!
,
Sunday, 15th of August 2010 09:16:26 PM
Put about a table spoon of butter in a pan & melt it. Add BIG BAD BALONIE!!!! about a tablespoon of flour & mix them together until the flour is Registered User browned. (this mixture is called a ''roux''). After the flour is browned Joined: Friday, 21st of May 2010, 23:20:26 slowly pour in about a cup of the chicken stock. Stir with a whisk to Posts: 812 keep out the lumps. If you get lumps, you can strain it, don't worry. Viewed 19531 times Add salt to taste. This will give you about a cup of gravy. If you want
more, increase all the ingredients. i.e., use two table spoons of butter
& two tablespoons of flour & two cups of gravy. BTW, when you take the
stock out of the freezer you will probably have a layer of fat across the
top of it -- just scrape it off & throw it away. That way, ur gravy will
be not only delicioius, but healthy!
poooks!
,
Monday, 16th of August 2010 03:54:34 AM
Just use the gravy part of this recipe poooks! Registered User Remember I told you about it & I want some gravy Joined: Monday, 7th of June 2010, 13:42:40 Posts: 1826 Roast Chicken with Gravy Viewed 7247 times
From Food Network Kitchens
Show: How To Boil WaterEpisode: Dinner is In The Oven
* RECIPE
* COMMENTS & REVIEWS(28)
*
Cook Time
1 hr 0 min
*
Level
Intermediate
*
Yield
4 servings
Close
Times:
Prep
15 min
Inactive Prep
--
Cook
1 hr 0 min
Total:
1 hr 15 min
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Ingredients
* 1 (3 1/2 to 4-pound) chicken, giblets removed & reserved
* Kosher salt & freshly ground black pepper
* 1 lemon, quartered
* 4 sprigs fresh thyme, parsley, rosemary or any combination
* 2 carrots, cut into 2-inch pieces
* 1 large onion, quartered
* 2 celery stalks, cut into 2-inch pieces
* 1 tablespoon unsalted butter, melted
* 1 1/2 cups chicken broth, homemade or low-sodium canned
* 2 tablespoons all-purpose flour
Directions
Preheat the oven to 375 degrees F.
Season the cavity of the chicken with salt & pepper. Stuff the cavity with
the lemon, herbs, & half of the carrots, onions, & celery. Tie the legs
together with kitchen twine & fold the wing tips under the back. Place the
remaining carrots, onion, & celery in the center of a roasting pan just
large enough to accommodate the chicken. Brush the entire chicken with the
butter; season with salt & pepper. Set the bird breast-side up on top of
the vegetables.
Roast the chicken for 45 minutes. Then increase oven temperature to 425
degrees F., cooking until an instant-read thermometer stuck into the
chicken thigh registers 160 degrees F., about 15 minutes more. Tip the
chicken so the juices run into the pan. Transfer the chicken to a cutting
board & loosely tent with foil while making the gravy.
Discard the vegetables & pour the fat & juices in the pan into a small
bowl. Transfer about 2 tablespoons of the fat back into the pan, skim &
discard the rest. Add the roasting juices to the broth. Place the pan
directly on the burner over medium-high heat. Scrape up any browned bits
on the bottom of the pan with a wooden spoon. Stir in the flour & cook for
2 minutes, stirring constantly. Whisk in the broth & continue to stir.
Bring to a boil & cook until thickened, about 3 minutes. Pour the sauce
into a gravy boat & season with salt & pepper to taste.
Carve the chicken & serve with gravy.
Tinkle Bear
,
Tuesday, 17th of August 2010 09:20:34 AM
make a liquid solution (Water or white wine, or beer, or any Tinkle Bear liquor for taste. ) alcohol will not get you drunk) solution of flour and Registered User add it slowly to the stock. Joined: Monday, 31st of May 2010, 03:18:26 can add a little heavy cream too. to make it extras creamy Posts: 466 bon appetite Viewed 14358 times peace out
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