Any advice on how to make chicken gravy?

Answer 1

Assuming you have fried chicken - remove the chicken from the pan and drain most of the fat from the pan leaving the crunchy bits.

Add about 4 tablespoons of flour to the pan and stir well into the oil and bits in the pan add some salt and pepper. Then add about a cup of chicken stock (canned or packaged or water) and bring to a boil stirring all the time. When it boils and begins to thicken add a cup of milk or half and half. You may have to add more liquid but Simmer until desired thickness is achieved and serve.

Answer 2

i will give u another suggestion: cook chicken in the usual manner n then mix it wid white gravy...i am promising u that it simply tastes great and it is even more tastier than the normal chicken gravy.here goes the recipe:
WHITE GRAVY
Veg | Non Spicy | Indian

INGREDIENTS:
Serves 4
4 large sized Onions (chopped)
2 large sized Tomatoes (chopped)
1 cup Fresh tomato puree
3 tbsps Oil
1/2 tsp Cumin seeds
1 tsp Garlic paste
1 tsp Ginger paste
1/4 tsp Turmeric powder
Salt to taste
1 tsp Red chili powder
1 1/2 tsps Coriander powder
1 tsp Garam masala powder

METHOD:
Heat oil in a pan. Add cumin seeds and when they begin to change color add onions and sauté till well browned. Add garlic paste and ginger paste and continue sautéing. Add turmeric powder and mix. Add tomatoes and stir. Add fresh tomato puree and salt. Mix and add red chili powder, coriander powder, garam masala powder and sauté till oil begins to separate. Use or cool and store frozen.

If u try out this recipe,let me know.I always make this gravy when I invite guests home and it works get!!! hope u like it.

HAPPY COOKING.

Answer 3

okay here it goes for fried chicken you want to save about4 table spoons of the grease it was fried in, for baked save about 4 or 5 tbls of it's natural grease.

add seasoned flour till kind of lumpy in med high heat frying pan making sure that all the grease is soaked up by the flour.

then add a little milk with a fork stir it smooth keep adding milk till it is the thickness you want. only add a little milk at a time or you will end up with real runny gravey.

Answer 4

First start w/ a hot skillet, then add some fat (butter or oil), now whisk in flour, stirring constaly till fat and flour and throughly mix together (this is roux), now take cold chicken stock (low sodium, homemade or store brought) and whisk into the hot roux mixuture, let it simmer for about 20 min, season to taste.

Answer 5

take chicken drippings slowly add flour until you have very thick paste(roux), heat some milk, depending on how much gravy you want, slowly add the roux while stirring with a whisk.

Answer 6

Pan gravy
Rich in the natural meat drippings left in the pan after cooking roast,steaks,
chops and fried chicken.

for each cup of Medium Gravy use:

2 tbsp. fat
2 tbsp. flour
1 cup liquid (water meat stock or bouillon cube broth)

For each cup of Thin Gravy use:

1 tbsp.fat
1 tbsp. flour
1 cup liquid ( water, meat stock or boullion cube broth)

Remove meat to warm place. Pour off clear fat (not drippings); measure
amount needed into small saucepan. Measure liquid into roasting pan;stir and scrape all of brown drippings loose from pan--heat mixture if necessary ; set aside.

Add flour to fat in saucepan; stir together until smooth. Cook over low heat, stirring steadily until it is bubbling.

Take pan offf heat. Gradually stir in liquid and drippings from roasting pan. Return pan to heat;bring to boil stirring constantly. boil 1 min. Season and serve.

Answer 7

use chicken bouillon 1 Tablespoon,1 cup milk and 3 Tablespoons flour there is a product called Wrights hickory seasoning this stuff is strong add only 1 drop cook slow over low heat stirring constantly to keep from lumping

Answer 8

use fresh squeezed chickens

Answer 9

go to allrecipes.com!