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Gravy question
Posted on 10/9/12 at 10:43 am
Posted on 10/9/12 at 10:43 am
I'm roasting a whole chicken in the oven and it will make a thin chicken gravy for rice. I normally thicken with some flour. But today I noticed some leftover mashed potatoes in the fridge and wondered if whisking in a couple of spoon fulls would work. After all, it's a starch. Any thoughts or just too weird?
6
Posted on 10/9/12 at 10:47 am to Zach
Zach, use this to thicken gravy and darken gumbo..... Let the games begin.
Posted on 10/9/12 at 10:51 am to Count Chocula
absolutely agree! Kitchen Bouquet is a MUST for homeade gravies.
Posted on 10/9/12 at 10:53 am to Worley13
This post was edited on 10/9/12 at 10:54 am
Posted on 10/9/12 at 10:53 am to Count Chocula
Are you messin' wif me? 
Posted on 10/9/12 at 10:58 am to Zach
Already cooked? Doubt that would work. It would be chunky as hell. Maybe you could puree it? Or you could use flour as planned, or cornstarch or potatoe starch or even dried instant potatoe flakes.
Posted on 10/9/12 at 11:00 am to Rohan2Reed
Thanks. Guess I'll go with flour. Odd that potato flakes would work but not cooked potatoes.
Posted on 10/9/12 at 11:03 am to Zach
quote:Was there ever a doubt?
Are you messin' wif me?
Posted on 10/9/12 at 11:08 am to Zach
Not really for two reasons. The starch of a potato is not a really good thickening agent to start with, additionally the starches in the leftovers have already been cooked so no doey anything. A couple TBSP of corn starch and cold water slurry.
Posted on 10/9/12 at 11:09 am to Count Chocula
Make a little roux, except stop it way short of what you would use for gumbo. Get it to about the color of peanut butter. Get your liquid up to a boil and whisk in the roux a little at at a time until it's the right consistency. Way better than straight flour.
Posted on 10/9/12 at 11:10 am to Zach
quote:
thin chicken gravy for rice
quote:
I normally thicken with some flour.
Why? You don't seem to be making a grease gravy the correct way.
Posted on 10/9/12 at 11:13 am to Zach
Heat up the mashed taters and throw some of your newly made gravy on them
Posted on 10/9/12 at 11:30 am to Gaston
quote:
Why? You don't seem to be making a grease gravy the correct way.
Here's what I do.
Put chicken in glass baking dish.
Add chopped onions, garlic, pepper.
Add 1/2 cup of chicken stock (which provides salt).
Roast at 350 till done.
The gravy tastes great but it's thin.
Posted on 10/9/12 at 11:31 am to Count Chocula
quote:
Was there ever a doubt?
I've never bought a bottle of the stuff but I do recall my mom having it in the pantry. I can't remember how she used it. Mom's signature dish was a liver cheese sammich on white bread and I know it wasn't on that.
Posted on 10/9/12 at 11:34 am to Zach
You don't cook it down when you're done? I don't cook whole chickens nor do I make pan gravies often, but I've seen my cajun mom do it for years.
She's take the chicken out and some/most of the veggies and put that pan on the stove to cook it down. Basically she'd cook ALL of the juice out of the pan and just have grease. Pour off the grease and then reconstitute (deglaze) it with some stock. I think at least, she always used magnelite, so it was really porous. This gravy is perfect for non-parboiled rice. We use steamed rice and it's a lot more absorbent. I'm used to thin gravies I guess. Love em.
She's take the chicken out and some/most of the veggies and put that pan on the stove to cook it down. Basically she'd cook ALL of the juice out of the pan and just have grease. Pour off the grease and then reconstitute (deglaze) it with some stock. I think at least, she always used magnelite, so it was really porous. This gravy is perfect for non-parboiled rice. We use steamed rice and it's a lot more absorbent. I'm used to thin gravies I guess. Love em.
This post was edited on 10/9/12 at 11:36 am
Posted on 10/9/12 at 11:41 am to Zach
The stuff is extremely roasted veggies in the end, and the amount needed to darken a sauce is measure in drops of the stuff. As I posted yesterday that stuff will darken a piece of shite. Now we get to the liver cheese thingy. That stuff got me to be able to see with a different perspective of the good ole liver and onions which I found to be abhorrent. Liver cheese is nothing than a poor mans pate. Pate is in flavor and texture a dreamy little morsel for you tast buds. If only finding and buying a truffle would not bankrupt me I would hve ny Saturday plans set in stone.
Posted on 10/9/12 at 11:49 am to Count Chocula
Posted on 10/9/12 at 11:53 am to Gaston
quote:
You don't cook it down when you're done?
Never done that and still uncertain how it works. I'm gonna go with the above post about making a tan roux and adding it to the thin gravy.
Posted on 10/9/12 at 11:54 am to Zach
My mother would add sliced mushrooms and garlic to the pan the last 40 mins along with a little sherry. She'd cook a couple cups of wild rice and fold that into the drippings.
Posted on 10/9/12 at 12:01 pm to Capt ST
Dammit, I used to cook down mushrooms long ago but forgot and I don't have any in the house. Used lots of garlic, though.
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