How do you make really good home made chicken gravy?

Answer 1

Dissolve 2 chicken bouillon cubes in a sauce pan with 2 cups of water, add 1 cup milk and bring to a boil. in a bowl mix about 2 tablespoons corn starch and enough water to mix. Add to chicken liquid. Boil for one to two minutes until thick, if not thick enough mix up more and add.

Optional add in during the first boil
parsley
dried onions
chives

Answer 2

After the chicken has been fried, remove the chicken to a platter and get rid of about 1/2 of the grease. Add a rounded tablespoon of flour and mix together - will be a VERY thick blob. Then sloooowly start drizzling in milk -- keep stirring with whisk -- add enough milk to make the desired consistency of gravy you want. Season with salt & pepper and you have good old fashioned milk gravy. It will have all the wonderful chicken drippings mixed in!! YUM

Answer 3

It depends on if you want a white-milk gravy or brown gravy. For either, start with the oil from frying chicken, and drain off all but about 1 tablespoon. Add a lttle flour and mix it in, let it cook for a few minutes until it is smooth. Then add either milk or chicken stock, and simmer it until it thickens up. For every cup of gravy you need to use-1 Tbsp grease, 1 Tbsp flour and one cup of liquid...

Answer 4

1 whole chicken
Gravy:
1/2 cup chopped celery
1/4 cup grated carrots
1/2 cup chopped onion
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
7 cups chicken stock
1 tablespoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon chicken base
2 drops egg coloring (optional)
Cornstarch
Simmer the chicken in water until meat begins to fall from the bones, about 1 hour. Remove chicken from water to cool. Chill the water. Grease will come to the top. Remove grease and retain chicken stock.
Remove the meat from the chicken and chop, discard bones and skin. Place all the vegetables in a large pot or Dutch oven. Cover with water, bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain off the water. Add chicken stock, parsley, chopped chicken, pepper, garlic powder, chicken base, and egg color.

Mix a few tablespoons of cornstarch with an equal amount of water. Add, little by little, to the pot until the mixture is thickened to the desired consistency. Note: cornstarch doesn't come to its full thickening power until it comes to a boil.

Answer 5

After you cook the chicken (assuming you are using a deep pan), put the chicken on another plate and mix a couple of cups of flower with the juice that was in the original pan.

Answer 6

go to allrecipes.com!