How to Make Homemade Chicken Gravy
Okay, here we go with our ingredients. It’s one quart of really nice quality chicken box. I got a half a cup of flour and 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’re going to make what’s called a roux, R.O.U.X. You’ve heard that term before I’m sure. Step one; you’re going to melt some butter, that’s your stick of butter. Now, you haven’t tried to talk about later how to do variations on this. If that be the point during this butter melting if you want to add onions and garlic and shallots something like that but we’ll introduce you the basic recipe.
So once our butter is melting, you get another pretty low medium heat here, not more than low that medium. You’re going to put in your flour, that’s a half a cup into the one stick of butter and you’re just going to cook that roux until it’s done. Now how’s that for a direction. Alright, what I want you to go for is till it smells like cooked pie crust and then you’ll know the flours all been cooked out, okay. We really need to cook that starch so they don’t get a tasty – that’s the best way to describe it, a tasty sauce where you can taste the flour. So that cooked for about 10 or 12 minutes on low and I was left which called blond roux, okay.
There’s a different degrees of darkness in roux from brilliant light white almost too dark brown, so I want to go with a kind of a blond roux and that’s good for me. So anyways smells like cooked pie crust and I’m ready to add my cold stock, variant called with the stocks cold and I want you to add little by little, okay, and little by little, and we’ll really thicken up quick because that roux is so hot but don’t be scared. Okay, keeps splashing the stirring, splash and stir, you think it’s going to form lumps it’s not. See, you thought it there was lump there but there's no, see, good. Alright, and as you keep dumping it in, you could put more and more with each dumping and looks there's -- oh, no. See now its smooth. So you’re getting scared for nothing.
People are afraid of making any sauces. I can’t believe this is so easy. Throw away those packets of sauce, the powder stuff and we’re going to bring down the powdered gravy industry, alright. And now when that’s that was about half the stock, now I’m just dumping it all in. I mean, I’m fearless at this point, okay. I think I see a lump, relax there’s no lumps, alright. So give it a good stir. Now, once you cook this on low heat and basically, we’re just going to cook in and it’s going to thicken up nicely as soon as it comes to a simmer it will pretty much be stick as it going to get and I’m just going to cook for about 10 to 15 minutes just to really cook that starch out.
Now when you taste it and we’re going to put in some salt and pepper here and some other stuff, alright. There’s my third of a cup of cream, alright. So again this is already cooked for 10 to 15 minutes on a low simmer. Stir it very often so I’m going to put my third of a cup of cream, I’m going to put in some salt and some cayenne, and some white pepper here. Then we’re going to taste it and if you still taste a little bit of flour, if it 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, alright and some white pepper.
Now, why white pepper not black? Well, you know appearances that some people think the little black specs don’t look nice in a gravy. I don’t -- doesn’t bother me. But if you’re going to go textbooks here and give a good stir and that’s gravy is done. Ad again, give it a taste, if you even thing there's a remote chance, there’s 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 want it a little thicker, you can just let it reduce a little but that’s all the risk to it okay?
Now, the consistency I’m looking for is just about that, alright, it really coats the back of a spoon, nice stick gravy. I don’t want a chicken pudding, okay. But I’ve had some gravy here, you break your fore count but we don’t want it too thin either. We want something substantial. This is going to grow on our delicious southern fried chicken and a mashed potato so that’s pretty much it, okay.
So, the ingredients are at the website. Again, don’t buy those powdered packets of gravy mix. How hard was that? That wasn’t hard, alright. It’s going to taste way better and again, only as good as you stock you're using. So, a good quality chicken broth and again, you want spice this up some variations, put some onions, put some shallots, put some garlic whatever you’re into. So anyway, enjoy!
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