Monday, July 21, 2014
3 cans Chicken broth (the ones that are about 16 oz.) (see *Note below)
2 Tablespoons Chicken bouillon
Heat the chicken broth and bouillon until hot but not boiling.
While it's heating:
Mix together in a quart canning jar:
1-1/2 cups cold water
5 heaping Tablespoons flour.
Shake well until all the lumps are gone...(if you can't quite get rid of the lumps use a strainer when pouring this mixture into the broth).
Once your broth is hot... pour the water / flour mixture into the broth, stirring constantly and let it come to a boil. It will thicken just a bit so give it a minute. If it is not thick enough you could add an additional 1/4 cup water mixed with 2 Tablespoons flour... but be careful. If you add too much the gravy will end up tasting like glue. :) As the gravy cools it will thicken a bit too.
1 can cream of chicken soup
1/4 teaspoon poultry seasoning
1/4 teaspoon crushed thyme
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Salt and pepper to taste
Whisk this up so there are no lumps then add:
2 or 3 cups diced or shredded cooked chicken (or turkey works too) you can add more or less depending on how thick you want your gravy to be.
Let this simmer for 5 to 10 minutes so the flavors get mixed together.
*Note: I usually cook up a chicken or some chicken breasts in a crock pot and I will add that to the gravy... so go ahead and add the drippings from cooked chicken as part of your broth. Or if you are in a hurry canned chicken works, or sometimes I will just grab a rotisserie chicken from the deli and that is always good too.
Serve the gravy over hot cooked rice.
Then add any of the following toppings:
Diced green pepper
and anything else you can think of ...it's all good