This is comfort food. It’s also a great way to make a little bit of meat go a long good skill to have. Take this concept and do with it what you will. You can make so many great meals if you know how to thicken broth with a roux.
2 tablespoons fat (chicken fat, bacon drippings,butter)
1/4 cup finely minced onion
1 rib finely minced celery
3 tablespoons flour
3 cups broth (water or milk or combination of any of these)
salt and pepper to taste
1 1/2 cups diced chicken (more or you have)
1/2 cup peas (rehydrated or frozen) – optional
Saute vegetables in fat until soft. Add flour and stir until flour starts to bubble. Add cold broth. Stir with a wisk to incorporate flour mixture into broth. Allow to come to a boil, stirring constantly until thickened. Lower heat to a slow simmer. Add chicken and peas. Stir until heated through. Serve over hot biscuits or noodles. Enjoy!
*If your gravy lacks flavor: add more salt and pepper, add a little onion powder, add a few drops of Worcestershire sauce.
I posted this especially for EastCoastPrepGal who was in the HHH chat tonight and who spoke so kindly of my videos. Thank you.




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