Introduction: Basics of Making Gravy with Chicken Broth
Gravy is a classic addition to any dish, and chicken broth is one of the best bases to make it with. Making gravy with chicken broth is an easy and delicious way to add flavor to your dishes. With just a few simple steps, you can make a tasty gravy that will elevate any meal.
To make gravy with chicken broth, you will need to make your broth first. From there, you will prepare your ingredients, make a roux, add your chicken broth, simmer the mixture, season to taste, strain the gravy, and then serve or store it for later use.
Step 1: Making Chicken Broth for Gravy
The first step in making gravy with chicken broth is to make the broth itself. The broth is the base for the gravy and will provide the majority of the flavor. You can make chicken broth by simmering chicken bones, vegetables, and herbs in water for several hours. Alternatively, you can use a store-bought chicken broth or bouillon cubes if you are short on time.
Whether you make your broth from scratch or use a store-bought option, it’s important to ensure that it is flavorful and well-seasoned. The flavor of the broth will be the foundation of your gravy, so it’s worth taking the time to make it taste great. Once your broth is ready, you can move on to preparing your ingredients for the gravy.
Step 2: Preparing the Ingredients for Gravy
To make gravy with chicken broth, you will need a few basic ingredients. You will need butter, flour, and seasonings like salt, pepper, and herbs. You can use any herbs that you like, but thyme and rosemary are popular options for chicken gravy.
Melt the butter in a saucepan over medium heat. Once melted, add the flour and stir until it forms a paste. This paste is called a roux, and it will be used to thicken the gravy. Cook the roux for a few minutes until it is light brown in color. This will help to remove the raw flour taste and give the gravy a nutty flavor. Once the roux is ready, you can add the chicken broth to it.
Step 3: Making Roux for Thickening Gravy
The roux is a crucial step in making gravy with chicken broth. It’s what thickens the sauce and gives it a creamy texture. The roux is made by cooking equal parts flour and fat (usually butter) together until they form a paste.
To make the roux, melt butter in a saucepan over medium heat. Once melted, add the flour and stir until it forms a paste. Cook the roux for a few minutes until it is light brown in color. This will help to remove the raw flour taste and give the gravy a nutty flavor. Once the roux is ready, you can add the chicken broth to it.
Step 4: Adding Chicken Broth to Roux
Once the roux is ready, you can add the chicken broth to it. Gradually pour the chicken broth into the roux while whisking constantly. This will help to prevent lumps from forming and ensure that the gravy is smooth.
Continue to whisk the mixture until it is well combined. You may need to switch to a wooden spoon as the mixture thickens. Be sure to scrape the bottom of the pan to prevent the gravy from sticking. Once the broth has been added, you can move on to simmering the gravy.
Step 5: Simmering Gravy for Optimal Flavor
Simmering the gravy is an important step in developing the flavor. Once you’ve added the chicken broth to the roux, bring the mixture to a simmer over medium heat. Reduce the heat to low and let the gravy simmer for 10-15 minutes. This will help to thicken the gravy and allow the flavors to meld together.
Be sure to stir the gravy occasionally to prevent it from sticking to the bottom of the pan. If the gravy becomes too thick, you can add more chicken broth or water to thin it out. Once the gravy has simmered, you can move on to adjusting the seasoning.
Step 6: Adjusting Gravy Seasoning to Taste
Once the gravy has simmered, it’s time to adjust the seasoning to taste. Add salt and pepper as needed, and any other herbs or spices that you like. Taste the gravy and adjust the seasoning as necessary.
If the gravy is too salty, you can add a squeeze of lemon juice or a splash of vinegar to balance out the flavors. If it’s too bland, you can add more salt or spices to give it a boost. Once the seasoning is perfect, you can move on to straining the gravy.
Step 7: Straining Gravy for Smooth Texture
Straining the gravy is an optional step, but it can help to remove any lumps or bits of seasoning that may be in the gravy. To strain the gravy, pour it through a fine mesh strainer into a bowl. This will remove any solids and give the gravy a smooth texture.
If you prefer a chunky gravy, you can skip this step. Once the gravy has been strained (if desired), you can move on to serving or storing it.
Step 8: Serving and Storing Chicken Broth Gravy
Chicken broth gravy is a versatile sauce that can be used in a variety of dishes. Pour it over mashed potatoes, roasted vegetables, or meat like chicken or pork.
If you have leftover gravy, you can store it in an airtight container in the refrigerator for up to 4 days. To reheat the gravy, simply warm it up on the stove over low heat, stirring occasionally. Do not microwave the gravy as it may become lumpy.
Conclusion: Perfecting Your Chicken Broth Gravy
Making gravy with chicken broth is an easy and delicious way to add flavor to your meals. By following these steps, you can make a smooth, creamy gravy that will elevate any dish. From making the broth to adjusting the seasoning, each step is crucial in creating the perfect gravy. With a little practice, you’ll be able to make chicken broth gravy like a pro.