Simple chicken gravy recipe no dripping!
The rich and delicious chicken gravy is perfect for smoothness and deliciousness. It is so simple, only a few ingredients are needed, no pot drops are needed!
Take your dinner to a whole new level with this creamy gravy! This is a great addition to making any weekend dinner special. Try this delicious sauce on slow cooker roast chicken, buttermilk fried chicken, or fried chicken breast.
Easy Homemade Chicken Sauce
Homemade gravy has such a wonderful and delicious thing. It just warms the soul! We like to pour it on grilled chicken and mashed potatoes, but it can also be poured on rice.
This recipe is a quick and easy way to make gravy for mashed potatoes. We used chicken broth and broth cubes, but you can easily switch to beef flavor.
This delicious gravy is a lightness to the classic southern dishes that your whole family will love!
How to make chicken gravy
hot. Use a microwave-safe bowl or measuring cup. Add the stock and broth cubes, then heat for 1 minute and stir. Repeat the heating until the broth is dissolved.
melt. Melt butter in a pan over medium high heat.
brush. Add flour, thyme and sage and cook for 1 minute. Slowly add the hot soup/broth until smooth.
simmer. Bring to a boil, then simmer. Boil, stirring, until smooth and thick, about 1 minute.
Serve. Remove from heat, then season with salt and pepper. Serve immediately.
Smoothest gravy: Smooth gravy is the goal. In order to get this, I cannot emphasize how important it is to stir thoroughly. Another way to keep the gravy smooth is to keep it warm. When it cools, the gravy will thicken and become pudding-like.
If you need to thicken the gravy, just put ¼ cc of gravy in a separate bowl and add ½-1 teaspoon of flour. Once smooth, pour it into the mixing bowl gravy and stir. To dilute it, just add more broth.
Made of dripping water:
Dripping: Water droplets are the liquid and fat that melts when meat is cooked. It is very delicious and can be used to make other recipes. This gravy recipe can be dripless, but if you have dripping, it really helps increase the depth of the gravy. If you have drips, here is how to combine drips:
- After removing the chicken from the pan, let the water droplets cool a bit, and then filter the water droplets through a colander.
- Discard the contents of the colander and allow the remaining water droplets to settle. Skim off any fat. (You can use non-fat fat instead of butter, or use it with butter.)
- Taste the water droplets. Knowing whether it is salty, charred, bland or delicious will help you understand how much to use. It will also tell you to reduce or even omit the amount of broth cubes used.
- Mix the required amount of water droplets with the ingredients to reach the required 2 cups.
- Follow the instructions in the recipe to use the stock.
- Note: When you have water droplets, save it! The drips can be stored in a freezer-safe container in the freezer compartment for up to 3 months. This way, when you want to make gravy, you always have some on hand.
Some of our favorite recipes for making delicious water droplets include:
Storage + what to do with it
Storage: Whether you want to make this in advance or store leftovers, you can do it easily. Store in a closed, frozen container (if applicable). It can be stored in the refrigerator for up to 5 days or in the refrigerator for up to 3 months. Thaw in the refrigerator and reheat on the stove top.
Serve: Some of our favorites, including:
For more details, please check:
Calories 69 kcal
Author Little Luna
- 2 c chicken broth or broth
- 2 pieces of chicken essence
- 4 tablespoons unsalted butter
- 1/4 c all-purpose flour
- 1/4 teaspoon thyme
- 1/4 teaspoon sage
- Salt and pepper to taste
Use a microwave-safe bowl or measuring cup. Add the stock and broth cubes, then heat for 1 minute and stir. Repeat the heating until the broth is dissolved.
Melt butter in a pan over medium-high heat. Add flour, thyme and sage and cook for 1 minute. Slowly add the hot soup/broth until smooth. Bring to a boil, then simmer. Boil, stirring, until smooth and thick, about 1 minute.
Remove from heat, then season with salt and pepper. Serve immediately.
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