Answers to Everyday Questions : Can you make chicken gravy by using chicken stalk boling it and then addinf flour to thicken?

Can you make chicken gravy by using chicken stalk boling it and then addinf flour to thicken?

6 Responses to “Can you make chicken gravy by using chicken stalk boling it and then addinf flour to thicken?”

1. Kamikaze Watermelon said :
   January 23rd, 2011 at 4:21 pm

   I’m scared. I didn’t know chickens could stalk gravy… maybe they’ll come for me next! GAAAAAAAAAAAAAAAAAAAAAAAAAH!
2. G said :
   January 23rd, 2011 at 4:27 pm

   Yes, but it will taste pasty and look cloudy. Either use cornstarch, or make a roux and add the chicken stock to it.
3. Jeanbug said :
   January 23rd, 2011 at 4:51 pm

   Chicken stock, I think you meant 🙂

   This works if the stock is really condensed….too much water and the gravy tastes pretty blah. I usually try to boil out most of the water, leaving me with about 1 cup of condensed broth.

   To make chicken gravy,
   1) melt a tablespoon of butter in a small saucepan.
   2) stir in 2 tablespoons of flour, mixing it thoroughly with the butter until forms a paste.
   3) Slow add the hot stock, stirring constantly with a whisk until quite thick.
   4) Add a small amount of milk to thin the gravy if too thick.
   5) Season to taste with salt and pepper.
4. Sleeping Gypsy said :
   January 23rd, 2011 at 5:35 pm

   Hi Adri.

   Kind of. But you’ve got it backwards.

   1.) put a little butter in your frying or saucepan, don’t let it burn!

   2.) when the butter starts sizzling, sprinkle about 2 or 3 tablespoons of flour into it and start blending it into the butter (use a whisk). Don’t let it get lumpy or sticky.

   3.) Slowly drizzle about 2 cups of the chicken stock into the flour mixture (or roux) while you are blending it with a whisk the whole time.

   4.) Add some pepper.

   If you want cream gravy, substitute 1/2 the stock for milk or half and half.
5. cowgirl_power82 said :
   January 23rd, 2011 at 6:31 pm

   You have the basic steps down:

   Heat a little butter in a pan, when it melts add a little flour. Don’t stir the flour right away. Let it bubble for about 1-2 minutes. Then add a little of the stock. (If your stock is very concentrated). Stir until it starts to thicken a bit, then add in a little evaporated milk, let it thicken again then add a little more stock. Season with salt and white pepper. Even a little poultry seasoning would be good.

   I also add onion salt, granulated garlic and eithe celery salt or seasoned salt.
6. Robert S said :
   January 23rd, 2011 at 7:22 pm

   Start with 2 tbsp of oil & add 2 tbsp of flour to make a roux.
   Then add the chicken stock, whisking to prevent lumps.
   You can buy $1 packets of gravy mix, which may be better.
   They will have more flavour.