Chicken Broth Gravy - Master Cookbook Recipe # 594
A good Southern gravy is the soul of a home-cooked meal, and this Chicken Broth Gravy is as classic as it gets. Whether you're pouring it over mashed potatoes, fluffy biscuits, or a pan of fried chicken, its rich flavor and silky texture are sure to please. Using a sifter for the flour is Tammy's secret to ensuring a smooth, lump-free roux every single time!
This is recipe #594 in Tammy’s Master Cookbook.
Ingredients
- 1/2 cup shortening (or salted butter)
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1/2 tsp black pepper
- 1 tsp salt (to taste)
- Optional Substitution: 3 cups water mixed with 1 Tbsp Knorr chicken bouillon granules (if using this, omit the extra salt).
Instructions
- Melt the Base: Melt the shortening (or butter) in a large skillet over medium heat. Once completely melted, turn the heat up to medium-high.
- Make the Roux: Sift the flour quickly into the hot shortening. Use a wire whisk immediately to blend it thoroughly. Season with the black pepper and continue to whisk until the flour browns slightly to a light golden color.
- Add Broth: Gradually pour in the chicken broth while stirring constantly. Be sure to scrape the bottom and sides of the skillet as you go.
- Thicken: Keep whisking to prevent any lumps from forming. As soon as the gravy reaches a thick, pourable consistency, remove it from the heat.
- Adjust: Remember, gravy will continue to thicken as it sits! If it becomes too thick for your liking, simply whisk in a little milk until you reach your desired consistency. Taste and add salt if needed.
Notes
Tammy's Tips
The key to a perfect gravy is that sifter! It aerates the flour so it incorporates into the fat instantly without clumping. If you're looking for a deeper flavor, let that flour brown just a shade longer before adding your liquid,just don't walk away from it! This gravy is the perfect companion for a Sunday dinner at the Collard Valley Cooks table.