Gravy Recipes

BASIC CHICKEN GRAVY
FROM BOUILLON

2 Tbsp cornstarch 2 tsp chicken bouillon granules
(or two cubes)
1 c. water 1 c. milk

Combine cornstarch and bouillon ; add water and mix well. Add milk. Heat on medium heat, stirring constantly. Cook till mixture boils and becomes thickened. Serve . Makes 2 cups

For Beef Gravy, use beef bouillon instead of chicken bouillon.

When thickening soups, add 1 Tbsp cornstarch for every cup of liquid. If you like thinner soup, add less. If you like thicker soup, add more.

When using flour instead of cornstarch, use 2 Tbsp for one cup of liquid.



GRAVY FROM POULTRY DRIPPINGS

3 Tbsp poultry drippings
¾ c. milk
3 Tbsp flour
1 tsp salt
dash pepper
¾ c. milk

Remove fried poultry form skillet. Reserve 3 Tbsp poultry dripping in the skillet. Combine ¾ c. milk, flour, salt, and pepper. Mix with wire whisk till well blended. Stir into drippings in the skillet. Stir in remaining ¾ c. milk. Cook over medium heat, stirring constantly, till thickened and bubbly. Cook and stir 1 minute more. If necessary, thin with a little additional milk. Makes 1 ½ cups.