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.