This is my idea of the perfect instructional video. So many people go on and on about nothing (usually about themselves, actually) that the viewer get bored and either spaces out or tunes out. Excellent work. Thanks a lot. Good speaking voice too.
Gotcha~ Last night I made gravy but used the drippings from the fried chicken instead of the butter. I did use chicken broth and evaporated milk as I didn't have any cream. It tasted wonderful and everyone loved it.
Oh, this is very tasty gravy. I used a scant third of a stick of butter, dumped in three or four heaping tables spoons of flour, and stirred as it bubbled. It never came close to forming lumps. I added only cold stock that I make at home in an Instant Pot (because MSG gives me migraines and ALL gravy mixes and bouillon contain MSG). I used the salted and peppered flour mixture from a tub I store for frying chicken so no added salt was needed. I kept tasting for raw flour flavor but it just tasted good. I cooked it about 10-15 minutes just to be sure. TRY THIS GRAVY RECIPE. It practically makes itself! It really is good and won’t give you or your family migraines! OH, CRAP. I just realized that I left out the cream. I didn’t have any anyway so I will add a tablespoon of milk and call it good. 😉
Thanks so much for adding such a simple and easy recipe, sauces used to really scare me so i just threw together the packet stuff but it doesn't taste nearly as good as making it yourself. Start your kids young, have them make sauces first- it's so easy!
Mmmmmm mmmmm good! Added it to about 2 lbs. of chicken I cooked up with onion and garlic and had simmered in water for 1/2 hour. This made a very thick chicken "soup" which I combined with a 12 oz. pkg of cooked egg noodles, served over mashed potatoes. OMG!!! Delicious. Just like grandma used to make. And from scratch too! Do it with home made noodles to put it off the charts. Very good gravy - Thanks for posting this video!!
Made this exactly as Chef John made his here many times... Everytime it's very good, but seems 'buttery' to my taste -- today, I made it the very same however, I sub'ed clarified butter instead, OMG its soooo chickenie flavored without that buttery undertone.. You can get that Pacific brand stock at GFS.. Chef John is using for a reason -- its very good!!
I'm about to make southern-fried chicken breasts and was looking for some good gravy sauce recipes! thank you!! I'm making an early Thanksgiving dinner for my friends in Japan ^^ I'm sure they'll enjoy it
I love your recipes where did you go to school at? Last year I made the lasagna you put up step by step and my whole church loved it. It was amazing I almost didn't want to share! Lol @foodwishes
Thats odd, I tried both ways aswell.. came out perfectly and I loved the one where I used more corn flour. Its all in the roux I guess, do try it once more with another variety of corn flour, you might like it.
I take it that, that is a very important step. I am going to try this recipe but was wondering how many servings this recipe will yield? I usually cook for me and my partner but want instructions for serving 4. Is your recipe enough or to much? Can you give me the ingredient measurments for 2 people? Thanks alot, I love your recipe videos!
When spelled rue it's the name of an herb...and also means regret. When spelled roux it's a cooked mixture of fat and wheat flour used to thicken gravy.
Yeah, but I think this recipe is great if you are making a gravy for deep fried chicken with mashed potatoes, because you cannot make gravy from leftovers of deep fried meats.
2 nights a ago I tried to make gravy for chicken fried steak from a recipe I found. Needless to say it did not turn out. After watching your video I learned that I should have cooked the rue longer than about 5 minutes. You said 10 minutes. It tasted like raw flour.
@Cyrix166 What does the colour red look like to you? I'm sure what ever your answer is I can think of a different variation to your answer. Go buy a pie and smell the crust -- frustration solved.
if you have heavy cream.... how long will it take to go bad before you open it??? I have had some in the fridge for about 2weeks and it's not opened yet.. will it still be ok to use?? thanx
Ohh...but I thought that you are NOT supposed to use the actual OIL that the chicken was fried in, but the JUICE that sits BENEATH the oil. I do know that you use the drippings, but not the oil...well, according to Joy of Cooking, anyhow.
I always pour it in a jar and let it cool in your fridge overnight. The fat will be on top you r scrape all that off and throw it away and use the liquid that's left after you throw away the fat.
I saw a bottle of gravy at the store it and it was still liquid like. When I make gravy from scratch using flour, it becomes gel like when it cools down. If I use corn starch instead of flour, will the gravy stay liquid like when it cools?
When I have buttermilk already (for the chicken) and dredging flour from the chicken, why not use that to make the gravy? Is there a safety reason not to?
I can tell you from experience that you can use the same flour you dredged the meat in for your gravy. I'm almost 60 and I've done it all my life, my parents did it and their parents before them. The cooking process kills any bacteria left in the flour from the meat. So yeah, use the dredging flour for the gravy, don't waste it. =)
how did a false explanation for margarine get thumbs up? margarine was developed originally as a cheaper substitute to butter, margarine and butter contain transfat and saturated fat, which are BAD for you, comparing health benefit of butter to margarine is like comparing McDonald's McChicken to Burger King's Chick'N Crisp, they're both unhealthy either way
I'm sorry but I hate to knock it before I try it but I doubt your chicken or any of your gravy recipes will taste better than Knorr's roasted turkey gravy packet mix. I feel I am done with the homemade spaghetti sauce recipes and Chinese recipes etc. They never taste as good as canned, packet or take out. And I am a good cook . People love my Puerto Rican cooking. I am an American so I like and eat traditional American dishes too. Some come out great like my meatloaf. But the gravy must be Knorr.
