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Started By
Message
Brown gravy recipe please.
Posted on 4/13/19 at 12:25 pm
Posted on 4/13/19 at 12:25 pm
I’m talking about old fashioned chicken with brown gravy and rice
The way I cook, I very seldom
use a roux.
I’m sure with a good brown gravy I will need to.
Would also like to use on other meats, roast etc.
I like shoulder roast
The way I cook, I very seldom
use a roux.
I’m sure with a good brown gravy I will need to.
Would also like to use on other meats, roast etc.
I like shoulder roast
5
Posted on 4/13/19 at 12:53 pm to Rohan Gravy
Fry chicken in 2 inches of oil. Pour off all but 1 cup of the oil once you finish the chicken.keep all sediment in the pan. Whisk in a cup of flour over med heat. Use the leftover seasoned flour from frying the chicken.
When you have a nice brown color, slowly whisk in water...enough to make gravy the thickness you desire. Season to taste.
If you want to smother the chicken, add more water for a thinner gravy. Add the chicken (and some onion) and simmer on low heat for 40 minutes or so.Season to taste. I like to add sliced mushrooms too.
When you have a nice brown color, slowly whisk in water...enough to make gravy the thickness you desire. Season to taste.
If you want to smother the chicken, add more water for a thinner gravy. Add the chicken (and some onion) and simmer on low heat for 40 minutes or so.Season to taste. I like to add sliced mushrooms too.
Posted on 4/13/19 at 12:59 pm to Rohan Gravy
quote:
Rohan Gravy
Name doesn't check out.
J/K
Do exactly what Otis says and you will be very happy.
Posted on 4/13/19 at 1:03 pm to OTIS2
quote:
Fry chicken in 2 inches of oil. Pour off all but 1 cup of the oil once you finish the chicken.keep all sediment in the pan. Whisk in a cup of flour over med heat. Use the leftover seasoned flour from frying the chicken.
When you have a nice brown color, slowly whisk in water...enough to make gravy the thickness you desire. Season to taste.
If you want to smother the chicken, add more water for a thinner gravy. Add the chicken (and some onion) and simmer on low heat for 40 minutes or so.Season to taste. I like to add sliced mushrooms too.
All of this. This is perfect.
Posted on 4/13/19 at 1:17 pm to TH03
Do you flour the chicken before frying?
Posted on 4/13/19 at 1:23 pm to KyrieElaison
I lightly flour if I'm making fricassee, full breaded for fried chicken which is what Otis is talking about.
For just a grease gravy, no flour at all. Just a hard, hard sear/deep browning of the chicken. The gravy will come from the fond dissolving in water.
For just a grease gravy, no flour at all. Just a hard, hard sear/deep browning of the chicken. The gravy will come from the fond dissolving in water.
Posted on 4/13/19 at 1:27 pm to Rohan Gravy
I season chicken thighs well and brown really well until I get a good bit of fond built of at the bottom of the pan. Remove chicken and add onions and brown them really well scraping up the find as I go. Add some minced garlic for a bit then add stock. Cover and cook on low.
Posted on 4/13/19 at 1:29 pm to OTIS2
quote:
When you have a nice brown color, slowly whisk in water...enough to make gravy the thickness you desire. Season to taste.
And if you want a milk gravy, which I like use milk instead of water.
I like the mushrooms as well.
Posted on 4/13/19 at 1:44 pm to heypaul
quote:
Rohan Gravy
Name doesn't check out.
Ha. Didn’t even cross my little mind!
Thank you for reminding me.
Posted on 4/13/19 at 4:24 pm to OTIS2
quote:
Fry chicken in 2 inches of oil. Pour off all but 1 cup of the oil once you finish the chicken.keep all sediment in the pan. Whisk in a cup of flour over med heat. Use the leftover seasoned flour from frying the chicken. When you have a nice brown color, slowly whisk in water...enough to make gravy the thickness you desire. Season to taste.
I do the same think with backstrap except I use milk instead of water.
I may have to try water next time.
Posted on 4/13/19 at 5:55 pm to OTIS2
I use stock instead of water.
Posted on 4/13/19 at 6:15 pm to Big Chipper
Excellent call.
Posted on 4/13/19 at 9:02 pm to mouton
quote:This is how you make a “brown gravy.”
I season chicken thighs well and brown really well until I get a good bit of fond built of at the bottom of the pan. Remove chicken and add onions and brown them really well scraping up the find as I go. Add some minced garlic for a bit then add stock. Cover and cook on low.
Posted on 4/13/19 at 10:04 pm to mouton
quote:
I season chicken thighs well and brown really well until I get a good bit of fond built of at the bottom of the pan. Remove chicken and add onions and brown them really well scraping up the find as I go. Add some minced garlic for a bit then add stock. Cover and cook on low.
This, key is getting dem onions really brown. You may have to deglaze the pot 6-10 times.
Posted on 4/14/19 at 6:51 am to CHEDBALLZ
quote:well
This, key is getting dem onions really brown. You may have to deglaze the pot 6-10 times.
I will deglaze and brown some more with my protein as well . Gravy comes out so dark and rich
Posted on 4/14/19 at 5:06 pm to Rohan Gravy
Go on Cajun ninja YouTube or FB page
I’m cooking hamburger steaks in onion gravy right now using his recipe
I’m cooking hamburger steaks in onion gravy right now using his recipe
This post was edited on 4/14/19 at 5:13 pm
Posted on 4/15/19 at 11:10 am to Rohan Gravy
This weekend I smothered a hen and sausage and I always season the meat the night before. But I read a Paul Prudhomme method where he douses the chicken pieces in pepper vinegar sauce, seasons and lets the bird sit overnight. I was afraid it would be too hot, but the vinegar actually tenderized the hen and gave a nice piquant flavor to the hen and sausage. Was very pleased with the outcome.
PS good luck with that gravy.. because from some of these instructions, it looks like some people are VERY confused about how to make one.
PS good luck with that gravy.. because from some of these instructions, it looks like some people are VERY confused about how to make one.
This post was edited on 4/16/19 at 8:20 am
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