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Old 05-04-2007, 07:54 AM   #11
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TNT Chicken Gravy - (If you made a roast, use the roasting pan on two burners)

2 cans broth, 1/2 cup white wine, rosemary, thyme S & P, juice from 1/2 lemon. Bring to a boil. In a coffee mug, make a slurry of butter, flower and some of the broth. Turn the heat down to a high simmer, add 1 tablespoon at a time of the slurry mixture, and constantly whisk until almost the thickness you want. Continue to whisk for another 1-2 min. and serve.

By adding the thickening agent last, you have more control over the thickness of the gravy. And there is no need to have measurements.

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Old 05-04-2007, 09:10 AM   #12
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Originally Posted by Jeekinz
TNT Chicken Gravy - (If you made a roast, use the roasting pan on two burners)
Jeekinz, If you did have a roast - than would you eliminate the 2 cans of broth you mentioned? So instead it would be what ever drippings are in the roast pan and the the wine, and the rest of the instructions you put? Thanks

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Old 05-04-2007, 10:22 AM   #13
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Roast: Remove the chicken and (if you added them) the veggies from the roasting pan, little bits and pieces from the chicken and veggies will only add more flavor to the gravy. Place the roasting pan ove a front and rear burner and the flame on med/high. Add 2 or 3 cans of chicken broth (the measurments really dont matter for this recipie), bring to a boil and scrape the fond (stuff in the pan) and mix into the broth, add the other ingredients and bring to a boil. When it boils, lower the heat to a high simmer. At this point you can add table spoons of the slurry to thicken the gravy. You don't want to thicken it all the way because it will continue to thicken slightly when your serving it.

If you start a gravy with a thickener, you never really have control over how thick the gravy will be, because you cant reduce the broth.
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Old 05-04-2007, 10:49 AM   #14
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legend - you would use the drippings from whatever you were cooking in place of the fat - in your case it would be the butter. Sometimes you have to remove some of the drippings from the pan or you will end up with waaaay too much gravy. Add the flour directly to the drippings (pan is placed over either 1 or 2 burners, depending on the size. Add flour and take it from there. Once it has cooked for the 3 minutes you can then add your liquid. In the case of my Thanksgiving turkey I add water AND a bit of milk. The flavor will be more intense from the drippings. Let it cook for the flavors to come together. Check for seasonings.

To your experiments try adding a bit of poultry seasoning too. You'll be surprised what it does. Also, instead of ALL chicken broth try a bit of milk too.

Don't you love experimenting with food?

If you do use the slurry method just be sure to cook it for the 3 minutes, just like when adding the flour.


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