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Old 04-10-2009, 08:11 AM   #1
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Chicken gravy without roasting a chicken?

A family favorite around here is my chicken croquettes. I love to make them and they're oh so good

Anyway, I was thinking I'd like to try them with some gravy and the only way I've ever made gravy is I use the drippings when I roast a chicken or a turkey. I boil the chicken to make my croquettes (and save the stock for soup of course ).

I'm not a huge fan of gravy in a jar - is there a way to make my own gravy?

Thanks

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Old 04-10-2009, 08:31 AM   #2
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If you refrigerate the stock the fat will rise to the top and harden...This is almost pure chicken fat (drippings) which will melt quickly and easily....Will this help???

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Old 04-10-2009, 09:22 AM   #3
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As UB said -= use the fat - add some flour - use some
of the broth to get it to the consistancy you want.
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Old 04-10-2009, 09:38 AM   #4
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Also, if you reduce the broth, it will concentrate the flavors.

In a pinch, you can use other fat, such as butter or oil, to make a roux with the flour then add the concentrated chicken broth. Works with beef too.
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Old 04-12-2009, 04:48 AM   #5
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How do you make a chicken croquette? They sound rather nice!
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Old 04-17-2009, 07:24 AM   #6
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Thank you all for the tips!

SoupDragon, I'll post my chicken croquette recipe as soon as I get the chance. I think you will like them
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Old 04-17-2009, 07:50 AM   #7
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I have used boxed stock to make gravy in a pinch......not as good as using my own, though. I always have a couple containers of schmaltz in the freezer so that helps a little.
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Old 04-17-2009, 08:49 AM   #8
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Quote:
Originally Posted by jcv View Post
A family favorite around here is my chicken croquettes. I love to make them and they're oh so good

Anyway, I was thinking I'd like to try them with some gravy and the only way I've ever made gravy is I use the drippings when I roast a chicken or a turkey. I boil the chicken to make my croquettes (and save the stock for soup of course ).

I'm not a huge fan of gravy in a jar - is there a way to make my own gravy?

Thanks
Sure.. cut the skin off around the neck of the chicken, anywhere there is some chicken fat. If using pieces, find the chicken fat and reserve it to make the gravy.

For the gravy... fry up the fat and make the gravy as if you were making fried chicken gravy... It should be quite good.
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Old 04-17-2009, 05:36 PM   #9
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In a pinch as said before chicken base would work. I use a brand called Specialty Touch Better Than Boullion.

*Gawd Escoffier is rolling over in his grave cause I said that*
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Old 04-20-2009, 05:25 PM   #10
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Quote:
Originally Posted by Andy M. View Post

In a pinch, you can use other fat, such as butter or oil, to make a roux with the flour then add the concentrated chicken broth. Works with beef too.
I often do this when we have fries as a side , better than canned gravy at least in my opinion.
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