DIY ESSENTIALS: EASY/PEASY CHICKEN GRAVY MIX

DIY Essentials: Easy/Peasy Chicken Gravy Mix image

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...

Provided by Andy Anderson !

Categories Gravies

Time 25m

Number Of Ingredients 18

Ingredients

PLAN/PURCHASE
3/4 c flour, all-purpose variety
1 Tbsp nutritional yeast
1/2 Tbsp dry parsley flakes
1 Tbsp dehydrated onions
1/4 tsp rubbed sage
1/4 tsp garlic powder
1/4 tsp dry oregano
1/4 tsp dry rosemary
1/4 tsp dry thyme
1/4 tsp white pepper, freshly ground
1/8 tsp fennel seeds
1/8 tsp celery seed
1/8 tsp salt, kosher variety
ADDITIONAL INGREDIENTS
(for 1 cup gravy)
1 1/2 Tbsp sweet butter, unsalted
3/4 c filtered water, chicken stock, or milk

Steps:

1. PREP/PREPARE
2. If 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.
3. Gather your ingredients (mise en place).
4. Add all the ingredients (except the flour) to a spice blender, and blend until finely ground.
5. Chef's Tip: If you own a Vitamix then use it. That machine makes short work of just about any spice-grinding project.
6. Chef'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.
7. Add the ground spices to a bowl and whisk in the flour.
8. Store in a sealed container, preferably glass, in a cool/dry place. It should retain its flavor for six to eight months.
9. MAKING 1-CUP OF GRAVY
10. Add the butter, or chicken fat to a saucepan over medium heat.
11. After the butter melts, add two tablespoons of the gravy mix, and stir until the mixture begins to brown, about 3 - 4 minutes.
12. Add the water, chicken stock, or milk, and bring to a simmer. I usually use half chicken stock, and half milk.
13. Stir, until the gravy thickens, about 3 - 4 additional minutes.
14. While 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.
15. PLATE/PRESENT
16. Use 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.
17. Keep the faith, and keep cooking.