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Pampered Chef: Urgent Gravy for 30 min chicken?

  1. babywings76

    babywings76 Legend Member Gold Member

    7,305
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    I have never made gravy before. Okay, stop laughing. I know, I know, it's sad. But true.

    I don't have a gravy separator. So....What do I do? I always make the 30 min chicken and my family wishes we had a gravy to go w/ it and mashed potatoes. I don't have store bought gravy pouches or jars. So, how can I turn the juices in the DCB into some type of gravy?
     
    Jul 5, 2009
    #1
  2. taterbug

    taterbug Member

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    Usually when I make gravy, it is after cooking a roast or beef tips. I just add flour (a little bit at the time) and whisk it until it is smooth. I continue adding flour until it is the desired consistency.
     
    Jul 5, 2009
    #2
  3. teresah551393

    teresah551393 Member

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    0
    Don't feel bad, it took me years to learn how to make gravy!!!!! When I first started, I used those cheap gravy packets and made from that, then later I started adding in the meat drippings and improved on flavor. Now, I use bacon grease, I make bacon in the large bar pan and when the grease cools, I pour it into a container and keep it in the fridge. To make gravy from that I use 2 Tbsp flour, 2 Tbsp. grease in skillet til you make a rue? mixed up and no flour lumps, med. to med. high heat. Next I slowly add up to 2 cups of juices (add water if more is needed) I do it slow and continuosly mix with whisk til it is mixed in and consistency I want it. I don't separate juices, I would if I had the separater but I don't. My gravy is not for the faint of diet!!!! If you add flour to hot liquid, it will lump! If you practice it you will get better at it.
     
  4. shelly.nurse

    shelly.nurse Member

    262
    0
    I have made the chicken a number of times, and I have found that although there may be some juices at the bottom when I remove the chicken it is mostly grease, because the chicken holds in all the moisture. I would not use the drippings.

    Do you have some chicken broth or boullion cubes?

    Make a roux with butter or oil (margarine does not work well here), melt or heat the oil and add an equal amount of flour. Whisk until the flour takes on a light tan color and has a nutty smell. Use 2 tbsp oil/butter and 2 tbsp flour. Once your flour is ready, add 1 cup of broth (or water with a boullion cube in it). The broth needs to be room temp or colder, not hot (your gravy will be less lumpy that way). Use more broth, if necessary to make it thinner if necessary. Add a pinch of thyme if you used it on the chicken and salt and pepper to taste.
     
    Jul 6, 2009
    #4
  5. babywings76

    babywings76 Legend Member Gold Member

    7,305
    58
    Thanks for the help! I'll try that next time. Last night we just ate it dry. Looking forward to trying this.
     
    Jul 6, 2009
    #5
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