Everyone would love to serve a delicious gravy that can turn any poultry dish into a delicious meal. Add potatoes or rice and the results are even better. Just follow this recipe below and you’ll have your guests wiping up their plates with bread or anything they can get their hands on to soak up every last drop of this delicious gravy.
Ingredients:
1 cup of chicken stock (use the juice from the chicken or turkey you just cooked – see recipe)
1 tablespoon of cornstarch or gravy thickener
2 tablespoons of Oyster Sauce (optional)
1 tablespoon of Vegetable Oil (optional)
¼ cup of Water
1 handful of coarsely minced fresh mushrooms
1 Stalk of celery
Make sure you separated the chicken drippings (juice) from the fat using a gravy separator. I don’t get paid for this endorsement, this was just the cheapest one I found on the Internet that looks like mine. If enough of you click on through to this (http://www.jensco.com/h43228.html), I will ask for an endorsement.
The rest is simple. Combine all of the ingredients above except the water and cornstarch and bring to a boil for about 30 seconds, then lower heat. Mix the water and cornstarch together and then pour slowly into the simmering pan while mixing to avoid creating lumpy dough balls. Continue to cook for at least 1 minute and until you are happy with the consistency. If you prefer a thin broth, then don’t add the cornstarch.
Adding the Oyster Sauce will give it that special little tang of sweetness that will have people guessing why your gravy tastes so good. If you used the dripping from my famous Holiday Chicken Recipe, then there will be no reason to add Oyster Sauce, because it is already in the drippings.
Click here for a great Holiday Chicken Recipe.