Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2 cups of gravy
Making gravy from the drippings of a roasted chicken is great. It also requires the time to roast a chicken. I am sure you are like me and don’t always have the time to make chicken gravy the way Mom used to. For just those times, I present “Quick and Easy Chicken Gravy”. I doubt even Mom would be able to tell the difference!
2 cups chicken stock (broth)
4 Tbs. flour
1/2 tsp. ground sage
1/2 tsp. ground thyme
1/8 tsp. ground black pepper
3 Tbs. butter
1/4 cup onion, chopped
1 tsp. garlic powder
salt and pepper to taste
1. Either in the microwave, or on the stovetop, heat the chicken stock to a boil; remove from heat, cover, and set aside.
2. In a small-bowl combine the flour, sage, thyme, and black pepper; mix well.
3. Roughly chop onion. Melt butter in a 10-inch (or larger) sauté pan; add chopped onion and garlic. Over medium heat, sauté the onions until they are translucent and tender.
4. Add the flour mixture into the sauté pan and slowly cook until it is a golden brown.
5. Add the chicken stock to the flour mixture and whisk continuously to incorporate the broth. Once the broth and flour mixture are combined switch the whisk out for a rubber spatula.
6. Continue to cook the gravy over medium heat until it reaches your desired thickness. Taste the gravy and add salt and pepper to taste. Be sure to keep scraping the sauté pan with the rubber spatula to avoid clumping.
7. For a smooth gravy, pour liquid through a cooking sieve to remove the onions. I generally skip this step but that’s just personal taste on ones gravy consistency.
Have some leftover chicken in the fridge? Cube or tear the chicken, and drop it in a batch of this gravy. Serve over a hot bed of rice or egg noodles and you’ve got a fast and very yummy meal.