Have you ever roasted a chicken and don't get the amount of drippings you need to make a good amount of gravy? It is so disappointing! Your mashed taters are sulking on the edge of your plate, giving off major "lonely spud" vibes.
Next time this happens, don't leave your spuds feeling rejected and abandoned. Just whip whip up this easy-peasy gravy to give them the love they deserve.
No Pan Drippings Gravy Recipe
Ingredients:
1/4 cup all-purpose flour
16 ounces low-sodium broth, chicken, turkey, or vegetable
1/4 -1/2 teaspoon pepper (I like my gravy pretty peppery. Start with 1/4 tsp. and taste)
1 chicken bouillon cube (Start by adding 1/2 a cube. If not enough salt and chicken flavor, add the other half of the cube)
Instructions:
1. In a saucepan, melt butter over medium heat.
2. Whisk in flour until no lumps remain. Cook for one-2 minutes minute.
3. Slowly add broth to pan, whisking constantly. Add pepper, bouillon cube and and continue whisking until bouillon cube has mostly dissolved. Bring to a simmer and cook, whisking frequently, for about 6-7 minutes, or until you reach your desired thickness,
NOTE: If you want to fancy it up and add even more flavor, add some sauted minced onions and garlic or your favorite herbs. Make it your own!
BEEF GRAVY: Replace the chicken broth with beef broth and the chicken bouillon cube with a beef cube instead.