flour/starch?

January 5, 2006

I am going t make the real home fried chicken, that I have no problem with but I want to make the real gravy with the chicken fried grease-what do I use as I don't want a white sauce but real gravy?

The longer I am GF the more sensitive I become, ate some chilli spices I ad eaten these last two years and had had no problems before but it had been at least 6 months since I made chilli and -well, no more of that kind-anyway while I am having the bathroom sessions of the big "D" last nite I wanted the fried chicken meal so much

thanks

Coleen

January 5, 2006

Coleen - I just saw on Wheatfree America.com a recipe for making southern style gravy - as in Biscuits and Gravy! Is that what you are talking about for Chicken Gravy? Faye

January 5, 2006

This is how I often make a reduction sauce. Remove the chicken from

the skillet, adjust the pan drippings to your liking and saute a minced

shallot or two until carmelized. Add some sweet hungarian paprika to

the shallots for seasoning; adding it here will bring out more flavor

as opposed to adding later to the liquid ingredients. (You can also

saute mushrooms here if you like) Turn down the heat and add some

fresh crushed garlic, stirring until fragrant for about 30 seconds.

Then turn up the heat to high and quickly add 1/2 to 1 cup dry white

wine, stirring up all the browned bits from the bottom of the pan and

reduce to one half. Add a few cups of chicken broth (or more depending

on the size of your entree... for a whole chicken, I like at least a

couple cups of gravy or sauce). Reduce, again, to one half and then

season with kosher salt and pepper after tasting. Right before you're

ready to serve, swirl in some sweet butter if the sauce hasn't

thickened a little and add a tablespoon or two of finely chopped, fresh

Italian (flat leaf) parsley. This is not a thick gravy but, rather, a

rich sauce.

You can follow the same procedure but instead add some corn starch

(maybe about one heaping tsp per each 2-3 cups of broth + wine) or

arrow root to make a thicker gravy instead. I usually whisk the

cornstarch into maybe 1/2 cup of broth and let it sit for a bit and

then whisk it again before whisking it into the pan. For sauteed veal,

pork and poultry, I almost always use reduction sauces. But for fried

chicken, which we don't eat much anymore, I tend to make gravy instead.

Good luck

> I am going t make the real home fried chicken, that I have no problem

> with but I want to make the real gravy with the chicken fried

> grease-what do I use as I don't want a white sauce but real gravy?

> The longer I am GF the more sensitive I become, ate some chilli spices

> I ad eaten these last two years and had had no problems before but it

> had been at least 6 months since I made chilli and -well, no more of

> that kind-anyway while I am having the bathroom sessions of the big

> " D " last nite I wanted the fried chicken meal so much

> thanks

> Coleen

January 5, 2006

Faye,

I will check it out if I can get this tupid computer to search, I am looking to find out which or what flour one puts in the little amount of chickenn grease, stirs a while and then adds the milk and it thickens