Chicken gravy
From Ars Cookbook
Submitted by katespace
Easy but tasty poultry gravy (see also my roasted chicken recipe). I don't really measure anything since the amount of drippings will vary, so you may have to play around with this one. Once you've started cooking the drippings, don't walk away or you'll burn it!
Ingredients
- Poultry drippings
- corn starch
- water
- (optional) 1/2 to 1 tsp Gravy Master (available in the spice aisle)
Directions
- Dissolve several teaspoons of corn starch in 1-2 cups warm water, getting rid of any lumps. Keep a separate container of water alone close at hand.
- Place roasting pan with drippings on your stove burner and turn on medium-low or until drippings start to bubble, stirring constantly to avoid burning.
- Add corn starch/water solution to gravy to thicken. If the gravy gets too thick, add water. Repeat until gravy is the desired consistency, taking care not to add too much water overall, as this will dilute the flavor. Remove from heat.
- If you desire extra flavor for the gravy, add gravy master and mix well.
