I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Gravy is a popular sauce that is traditionally made with meat drippings thickened by roux, which is a mixture of butter (fat) and flour. If you don't have drippings, however, you can still make a tasty and creamy chicken gravy. In this recipe, I'll show you how.
|Prep time||Cook time||Ready in||Yields|
2 to 3 servings
- 1 chicken cube
- 1 1/2 cups water
- 3 tablespoons milk
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 tablespoons butter
- 1 large bowl
- 3 small bowls
- measuring cups
- measuring spoons
- cooking spoon
- wire whisk
- Melt the butter in a pan.
- Make a roux by adding all-purpose flour to the melted butter. Cook until the color turns slightly brown.
- Pour in water and milk. Add the chicken bouillon cubes.
- Stir the sauce constantly until smooth.
- Season with garlic powder, salt, and white pepper.
- Serve and enjoy!
Tips and Techniques
- Cook the roux (flour and butter mixture) to make the sauce darker.
- Use a wire whisk to easily break up large lumps.
- Stir constantly to avoid lumps.
- Adjust the amount of seasonings based on your taste.
- Replace chicken bouillon cubes with chicken powder.
- Choose regular milk or evaporated milk.
- Reduce the amount of all-purpose flour to produce a thinner gravy.
- Serve this gravy recipe with fried meats, grilled steaks, and other dishes.
© 2020 Travel Chef