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Nov 9, 2009 01:00 PM

Foolproof Gravy for Chicken

I've always made pan gravies, but for one occasion coming up, I am going to need to prepare about 2 quarts of gravy in a separate cooking process. What I had in mind is something golden, slightly thick (coats back of spoon) with a hint of poultry seasoning or herbs and a nice, rich chicken flavor.

Any good recipes out there? I am about to start experimenting soon. I am not adverse to cheating a little and starting with something prepared for this particular occasion.

BTW, this is going to be served with a baked chicken cordon bleu, which will use swiss cheese and prosciutto as the filling, rolled and dipped in a seasoned panko crust. The rolls will be sliced and need to be kept warm for at least an hour before serving.

Thanks in advance.

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  1. I usually just start with a roux and then add chickenstock and herbs etc.. bring to a boil stirring constantly and then reduce to a simmer to thicken. The result totally depends on the stock used.

    1 Reply
    1. re: Lenox637

      You could follow this technique and make it more flavorful by adding some defatted drippings from a few chicken leg quarters that you have seasoned and roasted.