diy essentials: easy/peasy chicken gravy mix
I love a good gravy. Full Stop. Beef gravy, chicken gravy, turkey gravy, the lot. However, to make a “real” gravy, you need pan drippings. Which means, if I want a good authentic beef gravy, I will need to cook a roast; for chicken gravy, bake a chicken… you get the idea. Of course, you could use some bouillon cubed. You know the stuff… those chemical and salt laden cubes of death. I came up with this recipe, and although I am not claiming that it tastes as good as using pan drippings, it is pretty dang tasty. So, you ready… Let’s get into the kitchen.
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yield
serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For diy essentials: easy/peasy chicken gravy mix
- PLAN/PURCHASE
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3/4 cflour, all-purpose variety
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1 Tbspnutritional yeast
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1/2 Tbspdry parsley flakes
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1 Tbspdehydrated onions
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1/4 tsprubbed sage
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1/4 tspgarlic powder
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1/4 tspdry oregano
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1/4 tspdry rosemary
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1/4 tspdry thyme
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1/4 tspwhite pepper, freshly ground
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1/8 tspfennel seeds
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1/8 tspcelery seed
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1/8 tspsalt, kosher variety
- ADDITIONAL INGREDIENTS
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(for 1 cup gravy)
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1 1/2 Tbspsweet butter, unsalted
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3/4 cfiltered water, chicken stock, or milk
How To Make diy essentials: easy/peasy chicken gravy mix
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1PREP/PREPARE
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2If you have any chicken fat, substitute it for the butter. When I am cooking chicken that calls for it to be skinless, I always buy it with the skin on, then remove it to make chicken fat. Yummy stuff. FYI: In the Jewish community it is known as Schmaltz.
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3Gather your ingredients (mise en place).
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4Add all the ingredients (except the flour) to a spice blender, and blend until finely ground.
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5Chef’s Tip: If you own a Vitamix then use it. That machine makes short work of just about any spice-grinding project.
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6Chef’s Note: I tried adding the flour with the other ingredients, during the grinding process… I wound up creating a dust cloud so thick, it looked like a bomb had gone off.
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7Add the ground spices to a bowl and whisk in the flour.
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8Store in a sealed container, preferably glass, in a cool/dry place. It should retain its flavor for six to eight months.
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9MAKING 1-CUP OF GRAVY
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10Add the butter, or chicken fat to a saucepan over medium heat.
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11After the butter melts, add two tablespoons of the gravy mix, and stir until the mixture begins to brown, about 3 – 4 minutes.
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12Add the water, chicken stock, or milk, and bring to a simmer. I usually use half chicken stock, and half milk.
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13Stir, until the gravy thickens, about 3 – 4 additional minutes.
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14While it is thickening, you might choose to add a bit more seasoning. I will usually do a bit of freshly ground pepper, and maybe a tad more salt, but that is about it.
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15PLATE/PRESENT
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16Use as you would any good chicken gravy. I just love to tuck into a big pile of garlic mash taters floating in this gravy with some slow cooked beef or pork on top. Enjoy.
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17Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for DIY Essentials: Easy/Peasy Chicken Gravy Mix:
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