homemade chicken and gravy (1 cup serving)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 chicken thighs and legs3 tbs of chicken boullion (perfer paste style)6 cups water10 lg baby carrots, sliced2 stalks celery, chopped1/2 lg white onion, chopped3 bay leaves, tyme, rosemary, oregano and basil10 to 12 tbs of flour2 cups of potato water
cook chicken, vegetables and your favorite spices in 6 cups water for 1 to 1 1/2 hours, or until chicken is done. remove chicken from broth and set aside to cool. Add 3/4 cup of flour (or 10-12 tbs) to 2 cups of plain water or potato water and wisk briskly so that no lumps remain. Add chicken boullion or paste to broth and stir till desolved. Add flour mixture to boiling chicken broth, stirring the entire time until thickened. Remove skin and bone from chicken and add to gravy. On very low heat cook for another 15 minutes, stirring frequently. If the gravy is too thick, slowly add milk until right consistancy.
Serving Size: makes 12-1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user RYKIN7600.
Serving Size: makes 12-1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user RYKIN7600.
Nutritional Info Amount Per Serving
- Calories: 101.7
- Total Fat: 2.3 g
- Cholesterol: 40.3 mg
- Sodium: 433.3 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 0.8 g
- Protein: 11.3 g
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