Gravy

[cookforkids]

Can someone please tell me how to make basic brown gravy? My grandma used to make the best but I was still young when she passed away and never found out how she did it.

[medako]

I take the runoff juices from the roast, ham, etc and bring it to a boil in a saucepan. Then slowly drizzle in some cornstarch mixed with cold water, stirring constantly. It doesn't take long for it to thicken. Then salt & pepper to taste.

[clara]

I wonder how KFC make their gravy, it's one of my favorites.

[medako]

KFC's seems like it's probably not much more than a thickened stock and then seasoned to taste.

[medako]

I found this KFC recipe

KFC Gravy

1 1/2 tablespoons shortening, melted
3 tablespoons of Original Breading Flour
2 tablespoons all purpose flour
1 can Campbell's Condensed Chicken Stock
1 can water

First we are going to make a roux with the melted shortening and 1
1/2 tablespoon of breading flour. Cook this over low heat for 10 to
15 minutes or until the roux browns in color to resemble a nice milk
chocolate color. Once the mixture turns brown remove it from the heat
and add the remaining flour and slowly add the liquid(s) to
incorporate it so no lumps. Bring the mixture to a boil and boil for
2 minutes reduce the heat and allow the mixture to thicken which
would take about 3 to 5 minutes.
*That is just the flour that you use to bread the chicken with.

[lcsamano]

Originally Posted by medako

I take the runoff juices from the roast, ham, etc and bring it to a boil in a saucepan. Then slowly drizzle in some cornstarch mixed with cold water, stirring constantly. It doesn't take long for it to thicken. Then salt & pepper to taste.

I add just a tiny bit of flour to mine as well. Not alot but it does make it alittle bit thicker. Only if you like your gravy thick. My husband likes it thick. As for me I am nt really a gravy person.

[cookforkids]

Originally Posted by medako

I take the runoff juices from the roast, ham, etc and bring it to a boil in a saucepan. Then slowly drizzle in some cornstarch mixed with cold water, stirring constantly. It doesn't take long for it to thicken. Then salt & pepper to taste.

does it matter how much of the run off to use?

[Mama Mangia]

E-Z GRAVY

Make an easy and quick gravy: 2 bouillon cubes (or 2 t. instant bouillon) dissolved in 2 cups boiling water (or 3 and 3 or 4 and 4, etc. depending on how much gravy you want); bring to boil; dissolve your thickener (flour, cornstarch) in cold water and add slowly to boiling broth, stirring until thickened. If desired, add browning sauce.

*Stir your flour and cold water so that it is lump-free before adding.

**For thicker gravy you can add a bit of mashed potato flakes.

for chicken or beef gravy

[medako]

the amount of runoff you use will basically be how much gravy you have in the end. If you don't have enough juices, you can add some water - just don't add so much you lose the flavor of the meat juices.

[sarahlorrain]

Thanks Mama, for the gravy recipe...that sound easy enough! I'll have to try that.