Cooking help if you can please

Question

hi i am doing chicken leg brown rice and a few roast pots

i have seasoned the chicken but i would like to make some sort of gravy with it must be simple thanks

Answer 1

Leg produces dark meat and therefore a good quantity of stock. If you roast the leg with seasonings:

A bay leaf

Rosemary

Garlic

Then season with salt and pepper and cook accoringly with a little water.

What is left in the roasting tin is pretty much your gravy. It has all the flavours of the meat and the seasonings. Remove the juices from the tin into a jug - then just add some cornflour or stock cubes to this mixture and blend it into a thicker consistency.

Works a treat

Answer 2

CHICKEN GRAVY  

2 to 3 tbsp. flour

1/2 c. milk

1 c. dregs after frying chicken

Salt and pepper to taste

1 bouillon cube (chicken), dissolved in 1/2 c. water

Use skillet with the dregs from frying pan after frying chicken but drain excess fat. Add the flour slowly. As gravy thickens, add milk and crumble in bouillon cube. Stir constantly. Salt and pepper to taste.

Answer 3

Using the fat that is produced while the chicken is frying, simply add a bit of cold water with which you had mixed a teaspoon of ordinary cake flour and all spice seasoning.

Stir that while cooking to prevent lumps from forming.

It will compliment your meal to a T...

Answer 4

you could puree some almonds or cashews and along with tomato and oinoins you could make a fast gravy

Answer 5

Get most of the oil out of the pan and add a few tablespoons of butter and flour. Stir that around on medium heat for 4 minutes then slowly add a cup or 2 of hot water to the pan and add salt and pepper.

Answer 6

chicken oxo cube, add hot water.

Answer 7

i'm not sure but i now you can use the juices out of the chicken. good lucky  

Answer 8

SWEET & SOUR SAUCE

1/3 cup white or rice vinegar

4 tablespoons brown sugar

1 tablespoon ketchup

1 teaspoon soy sauce

2 teaspoons cornstarch mixed with 4 teaspoons water

Preparation:

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.