Chicken Gravy

SUBMITTED BY: Barbara PHOTO BY: Mistyskys

"After preparing your favorite chicken dish, it's all gravy - chicken gravy! Pour over chicken and go to town! Yum! If you don't have chicken stock on hand, you could also use bouillon cubes; just follow package directions and proceed as below."

SERVINGS & SCALING

Original recipe yield: 2 cups

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups chicken stock
3 tablespoons cornstarch
1 teaspoon poultry seasoning

READ REVIEWS (31)

DIRECTIONS

Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!

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REVIEWS

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Reviewed on Oct. 9, 2003 by DAWN SHAW

This chicken gravy recipe is delicious and almost fat free, too! It is quick and easy and worked well with vegetable broth and/or beef broth for other types of meat, too! I will use this recipe again and again.

8 users found this review helpful

Reviewed on Nov. 28, 2006 by Guhlia

This gravy was phenomenal. I used chicken boullion and cut the water to 1-3/4 cups instead of the full two. Instead of dissolving the corn starch in water, I dissolved it in milk. This made the gravy nice and thick and creamy. It was delicious and there was no odd texture or appearance to mine as other reviewers have stated. I definitely recommend using milk instead of water as it really gives it a nice color and appearance.

7 users found this review helpful

Reviewed on Oct. 10, 2003 by I'm nuts too...

Well, hmmm. I must mention, I'm as bad at making gravy as I am frying foods (which is pretty bad). I usually buy gravy from market day, or in desperation ask my mom to come over and make it (she lives 3 minutes from me). As this gravy tasted good, a little salty (could have been the boullion that I used) but the consistancy, well I'll put it to you this way, my 11 year old son asked me if I blew my nose in it (which could mean nothing after the yukon gold mashed potatoes comment, he's such a jokester). It was sort of gloppy, but the taste was good. I'll make it again in a bind, Thanks Barbara.

6 users found this review helpful

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