Make Ahead Chicken Gravy – 2 Recipes

by admin on December 3, 2014

This recipe is from the November 2014 issue of Southern Living magazine. Like all SL recipes I’ve tried over the years, this one did not disappoint.   It has become my go to gravy recipe for family meals.  It saves so much time and eliminates that last minute stress of trying to figure out how to make gravy from turkey pan drippings.

1/2 cup butter
1/2 cup all-purpose flour
4 cups Easy Chicken Stock (or you can use store bought stock)
1 tsp. rubbed sage
3/4 tsp. Kosher salt
1/2 tsp garlic powder
1/2 tsp. dried thyme
1/2 tsp. ground black pepper

1. Melt butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 3 to 4 minutes or until mixture is light brown and smooth.  Slowly whisk in 4 cups stock.  Increase heat to high; bring to a boil, whisking occasionally. Reduce heat to medium; stir in sage and next 4 ingredients, stirring constantly. Simmer, stirring occasionally, 10 to 15 minutes or until desired thickness.
2. To make ahead, cool gravy completely.  Cover and chill up to 3 days.  Cook gravy and, if desired, 5 to 6 Tbsp of stock in a Dutch oven over medium-low heat, stirring occasionally, 15 to 20 minutes or until hot.  I added mine to a small crock pot on low 2 hours before dinner and it worked great.   Makes 4 cups.

Easy Chicken Stock
Preheat oven to 400 degrees. Bake 2 lb. chicken wings on a baking sheet 20 to 25 minutes or until browned.  Bring chicken and 2 (32-oz.) containers chicken broth to a boil in a large saucepan over high heat.  Reduce heat to medium-low, and simmer 30 minutes.  Pour stock through a wire mesh strainer; discard wings.  Cool stock completely.  Use immediately , or cover and chill up to 3 days or freeze up to 3 months.

The recipe below is from the November 2015 issue of Southern Living:

Make-Ahead Gravy

Pour cooled gravy into quart-size zip top plastic freezer bag; seal and lay bags flat on baking sheet.  Once frozen, the bags are easily stackable.  Thaw three to four days in the fridge before reheating on the stove top.

1/2 cup butter
1/2 cup chopped yellow onion
1/2 cup all purpose flour
4 to 5 cups chicken stock or reduced-sodium chicken broth, warmed
Kosher salt and freshly ground black pepper

  1. Melt butter in a medium saucepan over medium heat.   Add onions,and cook, stirring occasionally, 5 minutes.  Sprinkle flour over onions, stirring constantly, and cook, stirring constantly,  2 minutes or until flour is golden brown.
  2. Gradually whisk in 4 cups stock.  Cook, stirring often, 5 minutes or just until mixture comes to a boil and is smooth and thick.  (If mixture is too thick, add up to 1 more cup tock, 1/4cup at a time, until desired consistency is reached.)
  3.  Season with salt and pepper.  Cool completely. Cover and store in refrigerator up to 3 days.

 

 

 

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