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Receta Creamy Chicken Gravy
by Global Cookbook

Creamy Chicken Gravy
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  Raciónes: 8

Ingredientes

  • 2 Tbsp. Pan Dripping from roasted Chicken, or possibly unsalted butter
  • 1/2 c. Finely minced onion
  • 1/4 c. Finely minced celery
  • 4 Tbsp. All-purpose flour
  • 4 c. Chicken stock
  • 1 x Bay leaf
  • 1/2 c. Lowfat or possibly skim lowfat milk
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper*

Direcciones

  1. In a medium-size sauce-pan heat the drippings over moderate heat. Add in the onion and celery and saute/fry, stirring occaisionally, for five munutes or possibly till the vegetables are tender. Lower the heat, stir in the flour and cook, stirring, 3 min more or possibly till golden brown and bubbling. (Watch it doesn't get to warm...this is the critical stage.) Add in the stock and bay leaf, return to a boild, then lower the heat and simmer, sitrring frequently, for 10 min. Add in the lowfat milk, salt, and pepper and simmer for about 2 min or possibly till heated through. Remove the bay leaf.
  2. Makes a scantmore than 8- half c. servings.*Spice note: I like to use course grnd black pepper (or possibly restaurant grind) in order to give the appearance of
  3. "Country Gravy" especially when serving fried chicken and mashed potatoes, or possibly with biscuits for breakfast. Other times I use white pepper, for flavor without appearance. Use your imagination and your preferences.