It’s not hard to make a good, classic chicken gravy that fits perfectly into the grandmothers' kitchen, mmh. Here you get the recipe that can make it happen!
Recipe for chicken gravy
It’s no big deal to make a good, classic chicken gravy that fits perfectly into the traditional Danish grandmother’s kitchen. Here you get the recipe that can make it happen!
The classic chicken gravy gets its flavor and richness from the drippings of a well-roasted chicken. Therefore, it is important to save the drippings and reduce them a bit when you have roasted chicken on the menu.
This version is made without cream because the gravy gets its strength from the chicken drippings. If you still want to give the gravy an extra creamy consistency, you can add a little cream just before serving.
Servings: people
Chicken Gravy
It’s not hard to make a good, classic chicken gravy that fits perfectly into the grandmothers' kitchen, mmh. Here you get the recipe that can make it happen!
Equipment
- Deciliter Measure
- Pot
- Hob
- Whisk
Ingredients
- 30 gram Butter
- 16 gram Wheat Flour
- 300 gram Pan Drippings from chicken
- 103 gram Whole Milk
- Salt and Pepper
- Lemon Juice
- Balsamic Vinegar or another vinegar
- Gravy Color
Instructions
- Start with a roux:
- Melt butter in a pot. When the butter is melted, whisk in the flour. Whisk vigorously until the mixture is uniform - like a butter ball.
- Then whisk about 3 dl. of the drippings into the roux, and then add whole milk until the right consistency is achieved.
- Season the gravy with salt, pepper, lemon juice, and balsamic vinegar.
- Let the gravy simmer for 5 minutes, whisking occasionally. The goal is to cook the flour taste out of the sauce.
- Adjust the color of the gravy with a bit of caramel coloring if it is too pale.
- You can add a little cream shortly before serving the gravy if you want a slightly creamier consistency.