Country Style, Chicken Gravy
If you've ever been to a diner, and had biscuits and gravy, or chicken fried something or other and gravy, you've probably been as disappointed as me. All you taste is a bland sauce, that has a raw flour taste. Making this gravy will change all of your thoughts about this type of gravy, it's super.
The "raw flour taste" comes from not cooking the flour long enough. And, about the flour, a high protein content (gluten), as you would find in Bread Flour, makes a better roux than All-Purpose Flour. But, it's OK to use either/or.
One of the things that made it so good was the chicken broth. I made wings the other day, and saved the tips. A couple of days before making this gravy, I fried the wings until the were browned nicely, then sauteed some onions, garlic and carrots, and finally added "boxed" chicken broth. I tasted for both salt and pepper, and simmered it for about an hour. Since some of the liquid had evaporated, I added a bit of water to this "soup". I let it cool a bit, then strained it back into a large bowl to cool enough to pour it back into the box. This is the broth that I used for this gravy, is was really full flavored, and easy to make.
Save the wing tips in your freezer after making "wings". Then you'll be ready to use them to enhance a broth any time as I did above. In fact, be sure to save Turkey wing tips too. There's not much meat on these and they make a great "enhanced" broth.
The other thing that seemed to kick this chicken gravy up was the blacken. Although I ended up using almost 3 tablespoons, it added no heat thanks to the addition of the milk. All it did was really kick up the flavor.
The end result of all this was a gravy to "die" for. It was thick, and really full of some great flavors. I'm sure it'll become your "go to" recipe the next time you're making chicken.
- 1 Large Onion
- 1 Tablespoon Vegetable Oil
- 2 Cloves Garlic
- 2 Tablespoons Butt Kickin' Blacken, SouthWest Blend
- 1/2 Cup Vegetable Oil
- 1/3 - 1/2 Cup Flour, Bread Flour is best
- 1 1/2 Cups White Wine
- 3 Cups Chicken Stock
- 1 Cup Milk
- Salt, Pepper, and Blacken to taste
1. Slice the onion lengthwise, and place in a pot over medium / high heat.
2. Slice the garlic while the onion is cooking. When the onion is about 1/2 done, add the garlic.
3. Add the blacken, stir up it up well, and cook another minute or 2.
4. Make the Roux:
Add the 1/2 cup of vegetable oil, and then the flour. When adding the flour, I put in about 1/3, stir it in, then another 1/3, then another. If the Roux has gotten too thick, just add a little more oil. Let this cook about 5 minutes so that the raw taste of the flour cooks out. When the Roux just begins to color, it's time to add the liquid.
5. Add the wine, stir it in, then add 2 cups of the broth. The gravy is probably too thick, so add just enough milk to get it to a fairly thick "gravy" consistency. Taste for salt, pepper, and blacken and cook over low heat for 15 minutes. You'll probably find that the gravy will thicken up a bit more while it's cooking. Just add a little more milk to thin it down a little, and taste again for salt, pepper, and blacken.
6. This sauce goes real well with any type of chicken, or chicken fried anything like Chicken Fried Pork Loin.
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