Tuesday, February 23, 2010
Often when folks make roast chicken, they include vegetables in the roasting process. But, I'm a sucker for potatoes and gravy and don't like to add vegetables when roasting so there will be plenty of drippings gravy.
Ingredients (based on a five pound chicken)
Drippings from roasted chicken
1/4 cup flour
1/4 cup water
1 bullion cube
spices (salt, pepper, granulated garlic)
Once a chicken has been roasted, remove the chicken so just the drippings remain. Remove any large pieces that may be left behind. Place the roasting pan with the drippings on the stove and turn to low heat.
In a small cup, whisk together the flour and 1/4 cup water. The mixture will thicken the gravy. Stir well so there are no lumps.
Gradually mix the flour mixture into the chicken drippings.
Add the bullion cube (I used a vegetable stock cube, but chicken would probably be better) until dissolved.
Assuming that there is potato water at hand, pour some into the gravy. Maybe about a cup or so. Continue to stir the gravy on low heat until it thickens. (I just take it for granted that there will be a pot of potatoes boiling in preparation to get mashed. The water from the potatoes is idea because it has starch in it and will thicken the gravy. If there isn't potato water, I think plain water will do, but may require more thickening-additional flour or cornstarch.) Adjust spices to taste and serve.