Wednesday, April 13, 2011

How to: A Guide to Gravy

With Easter coming up, I thought I would share some tips on making a healthy and flavorful gravy. I am amazed when people tell me that they don't know how to make gravy. It is one of the first things that I learned to make as a girl. I remember my mom having me mix the cornstarch and water to make the slurry when I was little. Then as I got older, I would do the stirring. Now, I can make a gravy in no time.

I usually start with 1 can of lower sodium, fat free chicken stock, if I don't make my own. I really like Swanson's Natural Goodness. It doesn't have MSG and is fat free and low in sodium. Any stock will work, but you need about 2 cups. To that I add parsley, garlic and onion powder, and some pepper.

Then, I mix 2 tablespoons of cornstarch with about 2-3 tablespoons of water in a small bowl to make a slurry. Cornstarch is my favorite to use for gravy because it gives great results every time and is really simple to use.

Once you have the slurry made, whisk in the cornstarch, and bring the broth to a boil. You want to continue to stir until you have reached the desired thickness you want.

That is pretty much all there is to it.

  • You can use pan drippings for your stock base, but you may want to skim some of the fat off of the top, and may need to add some water to it if there isn't much liquid. It will also have more fat than using broth.
  • Add some shredded chicken, to the gravy and pour over Biscuits or waffles for an easy and delicious dinner in minutes.

Happy Cooking!


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