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Old 09-27-2009, 08:30 AM   #1
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Still having problems with gravy

i pour the gravy over the food and it all slides off it seems onto the plate instead of staying say on the mashed potatoes. like some will stay, but just seems it all puddles around the food on the plate.

1 tablespoon butter and 1 heaping tablespoon of flour. cooked for a few minutes to cook the flour. kept on mixing and definitely cooked long time.

chicken pan juices from oven slowly put into the pan on the stove. about a cup. brought to a near boil, than simmered for 15 minutes. wasnt looking to make a lot of gravy.

pan juices was from a roasted chicken. water was put into the bottom of pan when first putting the chicken in the oven.

any ideas

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Old 09-27-2009, 08:35 AM   #2
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It sounds like it is not thick enough to cling to the food. Does it seem thick or thin to you?
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Old 09-27-2009, 08:35 AM   #3
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Were the juices from your chicken Hot?
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Old 09-27-2009, 08:56 AM   #4
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juuices were definetely hot. i guess it would be considered thin.
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Old 09-27-2009, 08:58 AM   #5
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If was thin then that would be the issue. The thicker it is the more it will cling to food. Try using a little more flour until you get to a thickness that lets it cling the amount you want.

For mashed potatoes, I usually make a well in the center of the potatoes to pour the gravy into. Of course you can't do that with other foods.
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Old 09-27-2009, 09:27 AM   #6
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seems majority of the advise out there is 1 tablespooon flour, 1 tablespoon butter, 1 cup broth.
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Old 09-27-2009, 09:44 AM   #7
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Maybe the majority of people writing those recipes like a thinner gravy. If what you are doing is not getting you the desired result then you need to change what you are doing.
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Old 09-27-2009, 09:47 AM   #8
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Quote:
Originally Posted by legend_018 View Post
seems majority of the advise out there is 1 tablespooon flour, 1 tablespoon butter, 1 cup broth.
Sometimes you have to go against the grain.....Add flour!!!

Enjoy!
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Old 09-27-2009, 11:46 AM   #9
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If you want to thicken, fill a glass halfway with water and put a few spoonfuls of flour or cornstarch. Whisk it with a fork so there are no lumps. When your gravy is boiling but not thickening, you have the mixture ready. Pour a couple of spoonfuls at a time, until you get the desired consistancy. I like my gravy thick - so I tend to use a lot of flour.

To make the flour work, you have to bring it to a good boil, too.
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Old 09-27-2009, 01:09 PM   #10
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Could it be that there is too much gelatin from the chicken bones? That would make it more jelly-like and tend to just slide off. Do you strain your broth before adding it to the gravy or pull off the fat that is floating? It sounds like it's either to gelatinous or too fatty too me.
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