I was debating earlier on if I should write a post about making chicken gravy. In our house, gravy is made from scratch, translation no package gravy mix. Why would we use package gravy mix when we have all the ingredients needed for making a good gravy, i.e. drippings from roast, stock from giblets, butter, flour, gravy master, salt and pepper.
Make your own chicken stock by combining water, giblets, carrots, celery and onion in the pot. Bring to a boil and turn heat to low. Let simmer for 1 hour. Turn heat off. Strain stock and set aside for later.
Place roasting pan, drippings and all, onto the stove. Turn heat on to medium. Stir in 4 tablespoon of flour. Add butter, if necessary, to avoid lumps. Cook for a few minutes. Add in a teaspoon or more of gravy master or Maggi seasoning. Continue cooking roux for 5 more minutes.
Add in the chicken stock. Stir till there is no lumps in gravy.
Serve gravy with mashed potatoes.
Note: This is the basic of making gravy. If you are making roast beef, follow the same steps except that you will have to use beef stock for the gravy. It will be handy to have homemade chicken stock in the fridge. Alternately, get a good chicken stock at the store, preferably Progresso Chicken Stock. If you are really desperate, go ahead and use the bouillion.
Place roasting pan, drippings and all, onto the stove. Turn heat on to medium. Stir in 4 tablespoon of flour. Add butter, if necessary, to avoid lumps. Cook for a few minutes. Add in a teaspoon or more of gravy master or Maggi seasoning. Continue cooking roux for 5 more minutes.
Note: This is the basic of making gravy. If you are making roast beef, follow the same steps except that you will have to use beef stock for the gravy. It will be handy to have homemade chicken stock in the fridge. Alternately, get a good chicken stock at the store, preferably Progresso Chicken Stock. If you are really desperate, go ahead and use the bouillion.
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