Chicken Gravy with a Flour Roux

Chicken gravy makes any dish taste richer and more refined.

Recipe author

Servings:

Chicken (meat)

600

Water

Salt

Carrots

Onion

Wheat flour

Tomato paste

Garlic

Bay leaf

Peppercorns (black)

Fresh herbs (fresh)

Vegetable oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 4 g

Fats 50 % 5 g

Carbohydrates 10 % 1 g

68 kcal

GI: 100 / 0 / 0

Cooking method

First, make a broth from the chicken (start with two liters of water). You can use any part of the chicken for the broth, even the giblets, if you don't mind them. For a tasty gravy you want a reasonably rich broth, but not too greasy. Salt it if you like. While the pot of chicken is on the stove, start on the vegetables. Cut the carrots and onion into small pieces and saute them. As they cook, stir in the wheat flour, then the tomato paste. Add the minced garlic. When the chicken is done, take it out and cut the meat into small pieces too. Return everything — chicken, onion, and carrot — to the broth. You can drain off some of the broth and save it for other uses; about a liter of liquid is plenty for the gravy. Add the bay leaf. Bring it to a boil and keep it over low heat, stirring now and then. Once it boils, let it go for a couple of minutes, then turn it off. Stir in the chopped fresh herbs. This chicken gravy is good with just about anything. Serve it simply over a side dish — buckwheat, boiled rice, or mashed potatoes. I know this is exactly how they used to make gravy in a lot of school cafeterias. By the way, you can cut the onion and carrot larger if you like — the carrot into rounds and the onion into half-moons.