Recipe by Barbara
"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."
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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.
This was just about the worst thing I've ever tasted. It tasted like thick, greasy water. My husband and I were both in shock at how gross this stuff was. I will definitely keep looking for a different chicken gravy recipe.
This recipe was outstanding! I did however, use the suggestion for the milk and I have to say it came out creamy and had a wonderful look to it! This recipe is great for a quick gravy! I will be using it again!!!!
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.
I was looking for an easy gravy recipe to go with leftover mashed potatoes and stuffing, and came across this one. I did alter the recipe a lot, and it came out quite good. I boiled 2 cups of water, and dissolved 2 chicken boullion cubes in it. I added about 1 teaspoon of Bell's seasoning, and 1 teaspoon of seasoned salt. I mixed 1/2 cup warm water with 2 tablespoons of flour, and whisked it into the broth until well blended. Thanks for the idea!
This was the worst gravy that I have ever had, it didn't even taste like gravy. It tasted like I was just putting a bunch of herbs on my rice that didn't go together. It almost ruined the whole meal!
This works well when you don't have any pan dripping to work from. It doesn't have a strange color and thick consistency. My children and husband both said that it was tasted fine. The only thing that I did different was adding extra poultry seasoning.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 6
** Calories from Fat: < 1
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