Fast, Easy, Chicken Gravy

Prep: 1 minute Cook: 4 minutes

I needed gravy for a pork chop idea I had and I looked up gravy to find that it was a fast process that has so many different ways to be done. I usually avoid gravy but I needed some and so this is what I ended with. I loved every bite of it. It added the perfect thing to one part of the dish that I already loved dry, my Grandmother’s Dressing.

Ingredients

• 1 1/2 cup chicken stock

• 2 tbls unsalted butter

• 1/8 cup all purpose flour

• 1/2 tsp onion powder

• 1/4 tsp dried thyme

• 1/2 tsp sage

• 1 tsp rosemary

• salt and pepper to taste

Prep

Your mixtures of spices can very. I went a bit heavy.

You want to not let it get too thick before adding the stock

1. Warm the stock in the microwave. If you are are using the bouillon cubes in this you’ll be aiming for when it is melted and stir to mix it well with the stock. You need to get it nice and co-living with some happy swirls.

2. Melt the butter in the sauce pan o medium to low heat.

3. Add the flour and herbs and stir for about 1 minute until it’s getting fragrant and the flour is really embedded in there and looking mighty thick.

4. Add the stock and whisk until it thickens the way you’d like it to be. Keep this on the heat and continue stirring and it will be like magic as it just gets thicker and thicker. Some people might like it a little watery and that’s ok even if it might seem weird. Just be careful to not make it too thick because no one wants that out of their gravy.

5. Eat while warm and immediately. I was able to keep it warm and continue whisking with no problem when I timed things wrong but reheating the next day was not as good an exercise.

Afterthoughts

Whisk is important to really mix it right

This was bursting with flavor from the herbs and was the perfect compliment that tied my dish together. There would be no complaints with this flavor of gravy and you can use the savory glory for so many dishes from potatoes to chicken to dressing and more. You can replace the chicken with veggie or beef stock and for every half cup of stock with a bullion cube.