Moms...do you know how to make gravey from scratch

Question

I made chicken with steamed rice and mash potatoe and I am missing gravey, I want to know how to make some from scratch...

Answer 1

use chicken broth add some multipurpose flour salt and pepper to taste whisk over med heat until it thickens. Easy and quick. Good luck

Answer 2

i am not a mom but an excellent cook

use broth and to make it thick

put some flour in it not a lot

though then add a little salt or

pepper stir together over heat in a pot

if you don't have broth

i don't know what to say

Answer 3

Yes I do - email me and ill send it to you. Its kind of too much for YA

Answer 4

is the scratch ripe or still green?

Answer 5

I egt the juices of the last roast I made (I freeze it after it sets and I have taken the fat off) put it in the water in a saucepan. Then I thicken it with a mix of gravy powder and cornflour

Answer 6

Well, I know how to make it with drippings, usually from turkey.  It's kind of one of those things you need to practice with.  Mix a little flour and water together, then add the drippings.  Stir and add more flour or water depending on if you need to thin it or thicken it.  

Answer 7

Use the drippings from the chicken that you cooked. Put the cooked chicken juice left over in the bottom of the chicken pan in a skillet.  Add milk and a tablespoon or two of flour and salt and pepper to taste.   Stir until it thickens.  And Viola!  Gravy from scratch!  :)

Answer 8

you have to use the juice from the cooked chicken and add cornstarch or flour to thicken.

Answer 9

1/4 cup flour  add 1tsp of chicken boullion and 1/4 tsp salt dash of pepper

1/4 of fat drippings from chicken (substitute butter with whatever you don't have)

2 cups of chicken broth or water.

Put fat into pan on medium until hot, stir in flour (it will look like a nasty paste)

Pour in liquid all at once.  Stir it on medium until it starts to bubble.  When it starts to bubble, stir another 2 min.

And,... gravy.  To keep from having nasty skin on it, after it's done cooking, put a tight lid on it before serving.  Don't stop stirring while cooking!!!!!

edit to my thumbs downer.  There are many ways to make gravy.  All work as long as you get the flour/fat correct and you don't stop stirring!

Answer 10

Hey I am making gravy tonight. You use about 1/4 of a cup of you left over oil from cooking your chicken. If you didn't use oil then you put oil in the pan you use to cook your chicken to give a better flavor. then you and four and stir it in until it is a paste. Then you add you milk, and salt and pepper. be careful not to add to much milk to start and then keep adding it until it is the right texture. DON"T forget to keep stirring once you add your milk it will get lumpy if you don't. Good luck. I amke gravy for 4 people you will want to add more oil for more people.

Answer 11

brown some flour in a dry pan like 3- tbsp, then add enough fat to make a paste and keep it moving in the pain, then turn down the heat to low and add the juice from the chicken like 1/4 of a cup at a time and use a wisk to continuously stir and prevent any lumps. Wondra is a fine flour that never clumps,

Answer 12

whisk together the chicken drippings with a tablespoon or 2 of flour stirring constantly on heat until it boils then add a cup of water or chicken stock/broth, return to a boil then lower heat & remember to keep whicking to avoid lumps

season after preparing & add salt & pepper to taste

easy !!!

Answer 13

Pour the grease and drippings from the chicken into a frying pan.  Add some cold water (cup and a half will do) mixed with a couple tablespoons of corn starch. Heat slowly to a boil while stirring constantly. Gravy will thicken fast. Season with salt and pepper. Enjoy.

Answer 14

I usually dont use scratches in cooking..

Thats kind of eww.

Answer 15

lol..im not a mom..im only 17.. but i know how to make gravey from scratch..

ok..add a little bit of oil to the pan.. chop some onions..and throw it in the pan.. let the onions brown..when they are brown add a little bit of flour (a cup)...stir it in. then add some warm/hot water to the pan. not a lot at once stir while pouring so that you know when to stop..the gravey is suppose to be a bit thick..but not watery or too thick..add salt to it.. and stir..

sorry for not including measurments..i do it by taste..and by sight..

hope this helps..sorry in advance if it dosent