Speaker: Okay, here we go with our ingredients, that's one quart of really nice quality chicken broth. I have got a half a cup of flour, one stick of butter, that's a half a cup of butter, unsalted, little bit of salt and a third of a cup of heavy cream, just because. Alright, step one here; we are going to make what's called a Roux, ROUX for that term before I am sure. Step one; we are going to melt some butter, that's a stick of butter. Now you let me talk about later how to do variations on this. That be the point during this butter melting, if you want to add onions and garlic and shallots and things like that. But we are going to just do the basic recipe.
So once that butter is melted, we are going to need a pretty low medium heat here, more low than medium. Right, we are going to put in your flour, it's half a cup into the one stick of butter, and you are just going to cook that roux until it's done. Now, how is that for direction. Right, what I wanted you to go for is, till it smells like cooked pie crust, and then you will know the flour is all been cooked up, okay. Now, we really need to cook that starch they don't get a pasty -- that's the best way to describe it, a pasty sauce, we could taste the flour. So that cooked for about ten or twelve minutes on low, and I was left with what's called a blond roux. Okay, there are different degrees of darkness in roux, from really light white almost to dark brown.
So I want to go with a kind of a blond roux and that's good for me, so anyway, smells like cooked pie crust, and I am ready to add my cold stock, very important the stock is cold, and I want you to add little by little, okay? Add little by little, they really thicken up quick, because that roux is so hot. But don't be scared, keep splash and stir, splash and stir. You think it's going to form lumps, it's not. See, you thought there was lump there, but no, see, good. Alright, and as you keep dumping it in, you can put more and more with each dumping, and oh, that looks there are lumps, oh no, see, no, smooth. So you are getting scared for nothing, people are afraid of making these sauces, I can't believe how this is so easy. Throw away those packets of sauce, the powder stuff and we are going to bring down the powdered gravy industry, alright. And now, when that level is about half a stock, now I am just dumping it all in. I mean I am fearless at this point. Okay, I think I see lumps, relax, there is no lumps.
Alright, so give it a good stir. Now once you cook this on low heat and basically we are just going to cook it, it's going to thicken up nicely, as soon as it comes to a simmer, it will pretty much be as thick as it's going to get. I am just going to cook for about ten, fifteen minutes, just to really cook that starch out. Now, when you taste it, and we are going to put in some salt and pepper here, and some other stuff. Right, there is my third of a cup of cream. So again, this is already cooked for ten, fifteen minutes on a low simmer. Stir it very often, so I am going to put in my third of a cup of cream, I am going to put in some salt, some cayenne, and some white pepper here. Then we are going to taste it and if you still taste a little bit of flour, if you still taste, pasty or starchy, let it simmer some more, alright.
So that was a big pinch of salt, some cayenne pepper, and some white pepper. Now, why white pepper, not black? Well, you know, appearances. Some people think a little black specs don't look nice in the gravy, it doesn't bother me. Give it a good stir and that gravy is done, and again, give it a taste, if you even think there is a remote chance of still some uncooked starch, let it cook some more on low, you need to add more stock if it's getting too thick, fine. You wanted a little thicker, you can just let it reduce a little, but that's all there is to it, okay? Now the consistency I am looking for, is just about that, alright. It really coats the back of the spoon, nice thick gravy, I don't want a chicken pudding, okay? I have had some gravies you break your fork on. But we don't want it too thin either, we wanted something substantial. This is going to go on our delicious Southern Fried Chicken and the mashed potatoes, so that's pretty much it.
Okay, so the ingredients are on the website. Again, don't buy those powdered packets of gravy mix, how hard was that, that wasn't hard. Alright, that's going to taste way better, and again, only as good as the stock you are using. So get a good quality chicken broth and again, you want to spice this up, some variations, put some onions, put some shallots, put some garlic, whatever you are into. So anyway, enjoy.
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