How do you make flour gravy?

Answer 1

This isn't hard at all. Put equal parts flour and fat in a skillet. Butter gives the best taste, but I've used olive oil or Smart Balance for a healthier alternate. Brown the flour SLIGHTLY in the fat. It will bubble and foam, what you are looking for is for the flour to turn from white to beige to slightly more than beige. Caramel colored is too far, you're looking for the color of a cooked Pizza dough, or less.

Once you reach that stage, pull it off the fire, and slowly start adding your broth, stirring all the while. Once you have at least a half cup or more of broth in the pan, you can return it to the fire, continue stirring, and let the heat thicken the gravy. You should turn off the burner before it has quite thickened as much as you want, because the gravy will thicken as it cools.

I generally use four or five tbs. of fat and flour to each can of Swanson's broth.

Answer 2

This involves 'De-glazing'- or spooning off most of the fat from the juices, then scraping the sides and base of the roasting tin to catch all the caramelized bits. Wine/stock (or both) is added, and the whole thing is bubbled which reduces and produces a small quantity of concentrated but thin gravy. Same as above except flour is stirred into the juices/wine/stock to create a thicker consistency.

Answer 3

Southern Fried Chicken With Gravy INGREDIENTS: * oil or shortening * 1 chicken, about 2 to 2 1/2 pounds, cut up * 2 cups flour * 1 teaspoon salt * 1/4 teaspoon pepper * Cream Gravy * 2 tablespoons butter * 4 tablespoons flour * salt and pepper, to taste * 1 cup milk * 1 cup water PREPARATION: Have a deep heavy skillet or Dutch oven with oil or hot fat about two inches deep. Combine flour, salt and pepper; sift into a pie plate or wide bowl. Roll each piece of chicken in flour and place in the hot fat (about 370

Answer 4

There are many varieties of Chicken recipes present.

The starters, gravy items, Chicken with rice, Chicken with noodles, chicken with soup.

Among all these, I like Gravy and rice items.

To know more recipes about the chicken gravy items, have a look at the resource link below.

Answer 5

Southern Fried Chicken With Gravy INGREDIENTS: * oil or shortening * 1 chicken, about 2 to 2 1/2 pounds, cut up * 2 cups flour * 1 teaspoon salt * 1/4 teaspoon pepper * Cream Gravy * 2 tablespoons butter * 4 tablespoons flour * salt and pepper, to taste * 1 cup milk * 1 cup water PREPARATION: Have a deep heavy skillet or Dutch oven with oil or hot fat about two inches deep. Combine flour, salt and pepper; sift into a pie plate or wide bowl. Roll each piece of chicken in flour and place in the hot fat (about 370° F). Put the largest pieces in first, in the hottest part of the skillet. When all pieces are in the skillet and heat is regulated, cover and cook for 5 minutes. Remove top and turn chicken pieces when the underside is well browned. Replace top for another 5 minutes, remove and cook in open pan until the bottom side is browned. About 30 to 35 minutes in all will be required for cooking chicken if it is not too large. Try to turn the chicken only the one time. The fat should be deep enough to cover the pieces when it boils up, but make sure you use a deep skillet, preferably one made for frying chicken, and watch carefully. To make cream gravy:

Pour off all but about 2 tablespoons of the fat from the skillet. Add 2 tablespoons butter and 4 tablespoons flour; blend and cook until golden brown, scraping browned bits from bottom of skillet. Gradually stir in 1 cup milk and 1 cup hot water. Stir until smooth and thickened; add salt and black pepper. Pour into a gravy boat and serve with hot biscuits, potatoes, or rice.