Homemade Chicken Gravy Recipe
There’s something incredibly comforting about the rich, savory flavor of homemade gravy, especially when it’s paired with a deliciously tender chicken dish. 😋 If you’ve ever been on the hunt for the perfect gravy that’s not too heavy, but full of flavor, then you’re in for a treat! Making your own gravy from scratch is not only simple, but it also adds that extra touch of warmth to any meal. Plus, it’s super easy to whip up and guarantees a creamy, mouthwatering sauce that everyone will love. Trust me, this will quickly become your go-to recipe! 😍
Table of Contents
Homemade Chicken Gravy
You’re going to love this one! 🍗 Homemade Chicken Gravy is the perfect companion to so many dishes, and guess what? It’s super easy to make! First, we start with simple ingredients and, trust me, you’re going to be amazed at how something so basic can turn into something so delicious. 🍽️ If you’re looking to make a savory, rich, and creamy gravy, you’ve come to the right place! 🍴
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Prep Time:
10 minutes -
Cook Time:
20 minutes -
Total Time:
30 minutes -
Yield:
4 servings
Ingredients
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken broth
- 1/2 cup milk
- Salt to taste
- Freshly ground black pepper
Instructions
- First, melt the butter in a saucepan over medium heat. 🍳 Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly to avoid lumps.
- Next, slowly add the chicken broth and milk while whisking to keep the mixture smooth. 🌟 You’re creating that rich, creamy texture, so take your time! 👌
- Then, bring the gravy to a simmer, stirring occasionally. Let it cook for about 5-7 minutes, or until it thickens to your desired consistency. 😋
- Also, add salt and pepper to taste. Adjust the seasoning as needed. You’ll want it to have that perfect balance of flavor! 💥
- Finally, pour the gravy over your favorite dish, like mashed potatoes or roasted chicken! You can even drizzle it on vegetables for an extra burst of flavor. 🥔
Homemade Chicken Gravy
If you’re craving something rich and savory, Homemade Chicken Gravy is the answer! 😋 Whether you’re pairing it with roasted chicken 🍗 or mashed potatoes 🥔, this gravy will take your meal to the next level. Trust me, it’s that good! 🧑🍳
First, you’ll need a few basic ingredients for this delicious Homemade Chicken Gravy. 🌟 Grab your chicken drippings, butter, flour, and chicken broth. Plus, a pinch of salt and pepper for flavor! 🧂
Next, the preparation is super easy! 💪 Start by melting the butter in a pan, then whisk in the flour to create a roux. 🍳 Keep stirring until it’s nice and golden brown. After that, gradually add the chicken broth, whisking continuously to ensure everything blends together smoothly. 🥄 Finally, season with salt and pepper to taste. 👌
Then, let the gravy simmer for a few minutes until it thickens. 🌿 You’ll notice it getting smoother and more luscious! Once it’s done, pour it over your favorite dish for an amazing burst of flavor. 🍴
In addition, if you prefer a version with less sodium, you can make a homemade chicken gravy without salt! 😍 Just be sure to adjust the seasonings to your liking for that perfect balance. ⚖️
Finally, this Homemade Chicken Gravy will make your meal feel extra special. 🎉 And the best part? It’s super simple and quick to make. You’re going to love how easy and tasty it is! 🍽️
Nutrition
- Serving Size:1 serving
- Calories:120
- Fat:9g
- Carbohydrates:10g
- Protein:2g
What’s more, this gravy recipe is super versatile! 🍽️ You can adjust the thickness, flavor, or even swap in some alternative ingredients to suit your preferences. 🌱
Do you peel plums before baking?
It depends on how you’re using them. When making jelly or jam, yes you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.
What is the difference between a tart and a plum galette with puff pastry?
I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan) while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped) then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform, but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.
How do you keep the bottom of mini plum tarts from getting soggy?
I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead and make sure to cook them until the crust is crispy.
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