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Anyone have any simple gravy recipes?

The one thing I really have problems with is making good gravy. Anyone have any good tips or good recipes?


Asked by SophiaofLight at 5:29 AM on Oct. 26, 2010 in Food & Drink

Level 22 (15,081 Credits)
This question is closed.
Answers (5)
  • Learning to make gravy is hard at first, but once you get the hang of it, you've got it for the rest of your life. Just like riding a bicycle.
    You will need:
    4 level tablespoons flour
    2 cups chicken broth (can be water with bouillon cubes) or 1 cup broth+1 cup milk (whole milk or 1/2 & 1/2) for cream-style gravy
    Salt & pepper (I use Lawrey's seasoning salt-adds good flavor)
    After you finish cooking the chicken, pour off the fat, trying to leave the little crunchy bits in the pan. Leave pan off the heat. Now put 2 tablespoons of the fat back into the pan. Add a little salt & pepper. Put 4 tablespoons of flour into the fat and stir with a whisk till it's mixed together. Place back on low heat. Cook for 2-3 minutes while stirring. Add broth or milk or combination and continue whisking till it starts to thicken. (about 3-5 minutes) If it's too thin, let it cook awhile longer to reduce, it will get thicker. If it's too thick,

    Answer by SweetLuci at 9:01 AM on Oct. 26, 2010

  • sadly I became one of those that just buys the jar kind and heats it up. No one seems to care, so I stopped fussing over it. There's some good recipes online tho.

    Answer by Zoeyis at 6:11 AM on Oct. 26, 2010

  • continued: You should be saying yum about now. Is the color too pale for you-next time brown the flour-fat mixture a minute longer-or add a drop or two of yellow food coloring-that's just enough to take away the blah, not enough that anyone knows what you did. If you have other seasonings you like to put on your chicken, like paprika or a chicken-seasoning blend-you can add a little to the gravy. This makes a little more than 2 cups. If you only want a small amount-use 1 tablespoon fat, 2 tablespoons flour & 1 cup liquid. After you gain more confidence, you can guess at the measurements, leave the pan over medium heat the whole time, fix a salad while it's cooking, and hold a fussy baby on your hip, but when it's all new to you, it needs your undivided attention to get it right. I hope this helps, let me know if you have any other questions.
    For beef bravy-use the dripping in the pan , use same procedure using beef broth.

    Answer by SweetLuci at 9:03 AM on Oct. 26, 2010

  • You can find almost anything on line.

    Answer by HomeAlone45 at 9:05 AM on Oct. 26, 2010

  • The best is using a pkg that says gravy mix and add water or get a jar of already made mix. less headache!

    Answer by Prayerpartner at 5:36 AM on Oct. 27, 2010