The juices at the bottom of the baking pan add flavor to chicken gravy.
Chicken gravy completes a meal. Pour it over mashed potatoes and roast chicken to add flavor and texture. Dribble it on sliced chicken and bread for a hot sandwich. Use chicken gravy as a dipping sauce for chicken strips or baked potato wedges. Chicken broth is easy to make at home and offers a richer taste than store-bought gravy. The base of any good chicken gravy is the broth, whether that's from a can, a box or from scratch. Homemade gravy takes just a few minutes to make. Add this to my Recipe Box.
Instructions
Recipe One
1. Fry chicken in hot oil. Pour 3 tbsp. of the cooking oil into the saucepan. The cooking oil adds flavor to the gravy. If the chicken cooking oil is not available, use vegetable oil.
2. Place saucepan over medium-high heat until warm. Whisk in flour. Cook until golden brown, about one to two minutes.
3. Whisk in broth and thyme. Simmer until thickened, about two to three minutes. Stir in lemon juice, salt and pepper.
Recipe Two
4. Bake or roast chicken. Collect the cooking juices from the bottom of the baking pan. Skim and discard the fat from the cooking juices.
5. Place the cooking juices and 2 3/4 cups chicken broth in the saucepan. Bring to a boil.
6. Whisk remaining 1/4 cup chicken broth with cream and flour in a small bowl. Whisk mixture into boiling chicken broth until smooth. Add salt and pepper.
Tags: cooking juices, bottom baking, chicken broth, chicken gravy, roast chicken