Chicken and Gravy Meal

 

 Chicken and Gravy over mashed potatoes is a meal that will be on our menu plan for next week. It is finally cool enough for me to start craving warm, soupy meals and Chicken and Gravy definitely fits the bill. I make this when we have leftover chicken, but have been known to boil up a chicken leg quarter just to make it. By making Chicken and Gravy and serving it over mashed potatoes, biscuits or rice, I can make one chicken leg quarter feed us all for dinner and still have some leftover for lunches. I used to buy the 10 pound bags of leg quarters when they would go on sale for $0.49/lb. The last time I bought one they were $0.79/pound but still a very good deal comparatively. If you can't buy quarters, you can substitute thighs. It takes a few minutes to pick the meat off the bone, but it is definitely worth it.

 To make this dinner, first I start the potatoes or rice and whatever vegetable I am serving on the side.

 Then I make the gravy. I add the chicken I pulled off the bone to the finished gravy. I leave it on warm.

 Then I mash the potatoes and serve topped with the delicious chicken and gravy.

Homemade Gravy

• 2 tablespoons butter, margarine or other fat
• 1/4 cup all-purpose flour (or 2 tablespoons cornstarch)
• 2 cups chicken, beef, turkey, or vegetable broth (or pan drippings)

 

1.  In a medium-size saucepan, melt butter* over medium high heat. 2.  Whisk in flour* until well combined and no white specks remain. Let cook 2 minutes.3.  Slowly pour in broth* and whisk well. 4.  Bring to a simmer and whisk constantly until it reaches desired consistency 

*You can use any kind of fat you'd like to when making a gravy in the same amount. Coconut oil, vegetable oil, olive oil, margarine, or bacon fat are all commonly used in addition to butter. 

**For a gluten-free gravy, or for sweet gravy like chocolate gravy, use 2 tablespoons of cornstarch in place of the all-purpose flour. 

***Any kind of broth, stock, or other liquid can be used in the same ratio to make gravy. Use vegetable broth for a vegetarian gravy. 

****When using pan drippings from roasting a turkey, chicken, or beef roast, be strain the drippings through a fine mesh strainer to remove any gristle or fat.

  There are other ways you can make the gravy portion of the dinner. You can use the powdered gravy in the envelope, you can use jarred gravy or you can make a gravy out of canned cream of chicken or mushroom soup.

In addition to potatoes or rice, you could serve the chicken and gravy over biscuits, egg noodles, french fries or even riced cauliflower! It is a very versatile meal that includes a little protein and can take advantage of leftovers.