Verdict: Win
I've never made gravy before. This was the fastest and easiest recipe I could find, plus it didn't call for any milk or heavy cream (good for lactose-aphobe DY). Rule of thumb: 2 tbsp each of flour and butter for every cup of chicken stock. Sprinkle liberally with salt and pepper. Served with the buttermilk biscuits and chicken :)
Quick Gravy from Startcooking.com
Yield: Makes enough gravy for 4-6 biscuits
INGREDIENTS
1 cup chicken/beef/vegetable stock
2 tbsp flour
2 tbsp butter
DIRECTIONS
Pour the stock into the pot. Heat stock on medium heat.
Put the flour and butter into a small bowl. Using your finger tips or a fork, mix the flour and butter together until you have a really smooth paste. This flour-butter paste is called a “beurre manie.”
Add the beurre manie to the hot stock. Vigorously whisk together the stock and the flour-butter paste. Then turn the heat down to low and cook the gravy until it is thickened. There should be no “pasty-flour” taste to the gravy. This could take up to 10 minutes.
Add salt and pepper to taste.
I've never made gravy before. This was the fastest and easiest recipe I could find, plus it didn't call for any milk or heavy cream (good for lactose-aphobe DY). Rule of thumb: 2 tbsp each of flour and butter for every cup of chicken stock. Sprinkle liberally with salt and pepper. Served with the buttermilk biscuits and chicken :)
Quick Gravy from Startcooking.com
Yield: Makes enough gravy for 4-6 biscuits
INGREDIENTS
1 cup chicken/beef/vegetable stock
2 tbsp flour
2 tbsp butter
DIRECTIONS
Pour the stock into the pot. Heat stock on medium heat.
Put the flour and butter into a small bowl. Using your finger tips or a fork, mix the flour and butter together until you have a really smooth paste. This flour-butter paste is called a “beurre manie.”
Add the beurre manie to the hot stock. Vigorously whisk together the stock and the flour-butter paste. Then turn the heat down to low and cook the gravy until it is thickened. There should be no “pasty-flour” taste to the gravy. This could take up to 10 minutes.
Add salt and pepper to taste.