CHICKEN GRAVY

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This is the one we use for our Fried Chicken Dinner with all the trimmings. It is a very important “trimming.”

 

Ingredients:

  • 3 shallots, minced

  • 2 garlic cloves, minced
  • EVOO, as needed to cook shallot and garlic
  • 1 - 2 Tablespoons Flavors for Frying Spice mix by Chef Bob
  • dash Worcestershire sauce
  • 2-4 cup chicken stock
  • 1/4- 1/2 cup slurry to thicken, if needed

Method:

Sauté shallots and garlic in EVOO; cook until aromatic; add spices for frying. Cook until incorporated then deglaze with stock.  Add small amounts of slurry and continue cooking until slurry is well cooked and gravy starts to thicken. If needed reduce a little more if too thin. Adjust seasonings and strain for service.






TO RECIPES

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