If you need to make a big batch of good ole easy chicken gravy and you don’t have any chicken drippin’s on hand, this is the way to go. Hands down, the best fast gravy you can make! I wasn’t shy when I went to pouring when I made a chicken sandwich, either. It’s my take on a French dip, but using chicken and delicious gravy instead.
This easy chicken gravy is good on just about anything. Pour it over chicken-fried steak. Or over fried chicken. Speaking of fried chicken. if you have a charcoal grill, you just have to try my Vortex fried chicken!
If you need to make a big batch of good ole easy chicken gravy and you don’t have any chicken drippin’s on hand, this is the way to go. Hands down, the best fast gravy you can make!
I like to make as much of our Thanksgiving meal ahead of time as I can. And I like to have a lot of gravy for my turkey, dressing, and mashed potatoes (and for sopping with rolls).
Note that this recipe consists of two parts. In the first, you’ll make 8 or so cups of turkey stock using roasted turkey wings (you can also use smoked turkey wings). You can skip this step if you can find turkey stock in the store. The second step uses SOME of the stock to make the gravy. You’ll have leftover stock unless you double or even triple the gravy ingredients (which will make a HUGE batch of gravy!).
Oh, and if you have cats or dogs, they’ll love the turkey meat that is left from making the stock. If you need an easy chicken gravy recipe instead, use my favorite.
Place the wings, celery, onion and garlic in a roasting pan. Place in oven and roast for 2 hours.
Place roasting pan on a burner on the stove (if you don’t have room, you can transfer the contents to a large stockpot).
Add 8 cups of water, the peppercorns and bay leaves. Bring to a boil, then reduce to a simmer and cook for 1 hour.
Remove turkey and vegetables. Strain the resulting stock into a large resealable container.
Refrigerate for at least 8 hours. Skim off any fat.
For the gravy
Melt butter in a large pot or Dutch oven over medium-high heat.
Whisk in the flour. Cook, whisking constantly, until golden in color.
Slowly pour in 2-3 cups of the stock, a little at a time, whisking constantly.
Add in the vinegar. Season with salt and pepper, to taste.
Whisk in some of the milk. Taste and add more if you wish, but don’t make the gravy too thin. Let simmer until the desired thickness is achieved. Add more milk if it gets too thick.
My wife and I picked up some old lunch trays at the antique mall recently. Ever since then we’ve been wanting to make a TV dinner-like meal. For our meatloaf TV dinner Part 2 we settled on this outstanding combination of smoked meatloaf, these scratch mashed potatoes with gravy, some fantastic herbed peas and carrots, and a light apple pie wonton crunch.
In this meatloaf TV dinner part 2, we’ll make the mashed potatoes and gravy. The potatoes are pretty much your standard fare, but the gravy is insanely good! It’s a great poultry gravy that you can throw together without having to use chicken or turkey drippings.
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 15-20 minutes. Drain.
Melt the butter in the half-and-half over medium-low heat.
Place potatoes in the bowl of a mixer. Use the paddle attachment on low speed to mash the potatoes.
Slowly add the butter and half-and-half mixture, sour cream, and salt and pepper to taste. Mix until mashed but not smooth.
For the gravy
Saute the butter and onions over medium-low heat in a large saute pan, about 12-15 minutes, or until the potatoes are lightly browned. (Make sure they are browned. If it takes longer than 15 minutes, so be it. Don’t rush it!)
Whisk the flour into the pan and add salt and pepper. Cook for another 2-3 minutes, stirring.
Add the chicken stock and cook another 4-5 minutes, until thickened.