"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Thread Tools Display Modes
Old 05-04-2007, 07:54 AM   #11
Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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.

Jeekinz is offline   Reply With Quote
Old 05-04-2007, 09:10 AM   #12
Head Chef
legend_018's Avatar
Join Date: Apr 2007
Location: NH
Posts: 1,188
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

legend_018 is offline   Reply With Quote
Old 05-04-2007, 10:22 AM   #13
Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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.
Jeekinz is offline   Reply With Quote
Old 05-04-2007, 10:49 AM   #14
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
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.


"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:52 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.