Bryan's Stuff

   
Poultry Recipes

     Chicken Gravy

This is great over the mashed potatoes that accompany your favorite chicken dish.

¼ cup chicken fat, pan drippings (4 bone in skin on chicken thighs), or salted butter
½ cup finely chopped onion
1 teaspoon crumbled dried sage
1 teaspoon crumbled dried thyme
¼ cup unbleached all-purpose flour
2 ¼ cup milk
2 chicken bouillon cubes
½ teaspoon salt
Freshly ground black pepper, to taste
Chopped fresh parsley, for garnish

1. Heat the fat in a medium-size saucepan. Add the onion, sage, and thyme, and sauté over medium-low heat, about 3 minutes. Stir in the flour, and whisk over low heat until paste has formed and the flour is lightly colored, 2 to 3 minutes.

2. Add the milk and bouillon cubes, and whisk until smooth. Bring to a boil, then reduce the heat and cook over low heat, stirring, about 10 minutes. Cook until the gravy is thick and the flour taste is cooked out, another 5 minutes. Thin slightly with extra milk if necessary.

3. Strain the gravy, season it with salt and pepper, and sprinkle with parsley. Makes 2 cups