Beginning cooks need to start somewhere. Gravy is a basic recipe that utilizes a simple broth, pan dripping or stock (or combination thereof), an amount of seasoning and a thickener. This recipe and video features ingredients that you might already have in your pantry. Note that we here at Eating Plebian consider pre-made, canned or jarred gravy a crime.
The recipe itself follows the video, below.
Special Equipment:
None.
Ingredients:
- 1/2 stick (4 Tbsp) butter
- 1/4 cup GP (General Purpose) flour
- 1 Knorr Chicken bullion cube
- 2 cups low sodium chicken broth
- Additional salt, to taste, if necessary
- 1/4 to 1/2 tsp freshly ground black pepper
- 6 ounces canned, sliced mushrooms, drained (optional)
Directions:
Add the butter into a small skillet and melt it over medium-low heat. When the butter is melted and frothing, add the 1/4 cup flour and stir frequently until the roux combination is fully combined and smooth. When the roux turns a light golden color, turn off the heat and continue to stir for a minute and the cooking stops.
Place the chicken broth into a small saucepan and add the bullion cube and optional mushrooms. Turn the heat onto medium and allow to simmer.
When the broth reaches a boil, add three quarters of the roux from the skillet and stir quickly for one minute to avoid clumps, and as the broth regains a boil, check for the amount of thickening the roux is providing. Note: the roux will not thicken if the broth is not boiling. If necessary, add more of the roux and stir in and continue simmering.
Taste the gravy and check to see if it needs any more salt, add the pepper, stir in, and serve.
Makes 2 cups.
