Chicken gravy mix
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A flour-based dry mix with chicken bouillon and herbs that makes quick gravy from just fat and water or broth. Keep it in an airtight jar for 24 servings.
Ingredients
- 2 cups all-purpose flour (gluten-free flour can be substituted)
- 1/4 cup cornstarch (arrowroot can be substituted)
- 1/2 cup powdered chicken bouillon
- 2 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- 1/2 tsp ground thyme
- 2 tsp dried parsley
- 1 tsp salt
- 1/2 tsp ground black pepper
Equipment
- mixing bowl
- whisk
- airtight jar
- saucepan
Directions
- Whisk everything together until thoroughly blended.
- Keep in an airtight jar.
Notes
To use: melt 2 tbsp fat in a saucepan, add 2 to 3 tbsp mix, and cook over medium-low heat 3 minutes to make a roux. Add 1 cup water or broth; whisk and cook until thickened. Optional: stir in 1/4 cup heavy cream at the end for a creamy pot pie version.
Contains raw flour; cook before eating.
Nutrition
Serving: 15g | Calories: 47kcal | Carbohydrates: 9.2g | Protein: 1.6g | Fat: 0.3g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0.2mg | Sodium: 750mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 2.8IU | Vitamin C: 0.2mg | Calcium: 6.9mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 1 servings from 1/24 of the mix with 2 tbsp fat, 1 cup water or broth; powdered chicken bouillon counted as beef bouillon powder, ground thyme counted as dried thyme. Brands and portions vary, so use it only as an approximation.
