Wednesday, March 25, 2009

Easy Chicken Gravy

Serves: 4

2 cubes instant chicken bouillon
2 T. flour
1/8 - 1/4 t. pepper
2 T. butter
1 c. cold water

On a flat surface, crush bouillon cube until powdery. In a small bowl, combine bouillon, flour and pepper. In a small saucepan, melt butter. Add dry mix; cook and stir until lightly browned about 1-2 minutes. Whisk in water until smooth. Bring to a boil; cook and stir for 2-3 minutes or until thickened.

Click here to see if there are any coupons available to go with this recipe!

Tips: This was an easy gravy to put together and I served it with Rosemary Pork Chops. If you usually keep bouillon in a jar instead of in cubes, I would estimate that you will need about 1/2 - 3/4 teaspoon to equal the 2 cubes. To crush the cubes, I simply used the flat side of my meat tenderizer and they crushed immediately. You can also substitute beef bouillon to make a beef gravy. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes


Post a Comment

I'd love to hear what you thought of a recipe or coupon! Feel free to share any tips you came across as you prepared your food.