Well I made this recipe quite by accident. I did not have any gravy packets in the kitchen and couldn’t get to the store to buy any.
So needed to think….. how did mom make gravy when the packets weren’t invented?? Ah yes flour and spices and broth. So I tried this for supper and my husband liked it and said it reminded him of KFC. Use this gravy over creamy mashed potatoes.
5 tbsp margarine or butter
5 tbsp flour
1/4 tsp marjoram
1/4 tsp garlic powder
1/2 tsp pepper
pinch herbe de provence
1 beef bouillon cube**
1 chicken bouillon cube**
2c homemade chicken stock
I always use margarine because it is cheaper than butter. We don’t have what’s called “I can’t believe it’s not butter”.
You need to make a roux first. Melt margarine or butter on low to medium heat. Add the flour and stir until the butter is absorbed in the flour. Slowly add the chicken stock a little bit at a time and stir to take out any lumps.
It’s best to do this on low to medium heat so that it doesn’t burn. Add the spices anytime and keep stirring until as thick as you want. Do keep an eye on your gravy if it gets way too thick add more chicken broth and if you don’t have enough broth add a bit of water but make sure not too much water to take away the taste.
Since I learned how to make this gravy, my gang doesn’t want the packaged stuff. I make this 4-5 times every week. Mmmmm enjoy.