Gravy Recipe

A good gravy recipe brings out the best in fried chicken. The sauce can be of liver or broths and vegetable spices. For the best option, choose a liver gravy recipe. For a simple and cheap one, opt for a broths and veggie spices mix. Being both homemade, they’re tasty and healthy, without any need for preservatives. So here’s what some may consider being the best gravy recipe.

Liver Gravy Sauce

Ingredients: prepare 3 fresh chicken liver, 4 pieces of minced garlic, half a piece of diced onion, two spoons and two teaspoons of cooking oil, a small chicken broth cube, some amount f salt and pepper to taste, 2 spoons of vinegar, a piece of bay leaf, 2 spoons of crushed bread crumbs, and a teaspoon of brown sugar. These are what make up a tasty gravy sauce.

Preparation: Blend the chicken liver and some garlic and onion with just enough amount of water to make a paste of them. Then set them aside. Next, sauté the rest of the garlic and onion in cooking oil in a sauce pan over medium fire. Then add the liver paste, with the broth cube and seasonings. Add the bay leaf and vinegar. Simmer everything for 1 or 2 minutes. Add the powdered breadcrumbs and sugar. More water and broth may be added at this point, depending on one’s gravy sauce thickness preferences. Do the same with the sweetness and sourness.

Broths and Veggies Gravy Sauce

Ingredients:
prepare the following for the broth and veggies gravy recipe. A small carrot, chopped. Chopped rib celery, about 1/2 cup. Small chopped onion. Three spoons of butter. Plus a fourth cup of all-purpose flour, 2 cups of chicken broth, 2 cups of beef broth, a bay leaf, some dried thyme, black peppercorns (5 pieces), and salt and black pepper to taste.

Procedure: Blend and pound the carrot pieces (pound them in a mortar using a pestle). Then blend the celery and onion and add them in the carrots. Melt the butter in a saucepan and then add to it the blended veggies. Keep stirring the mix until they’re cooked. Add in the flour and keep stirring everything while the heat is gradually reduced. Gradually add in the broths, too, the bay leaf, peppercorns, and thyme. Keep stirring for 20 minutes or until the concoction thickens.

Strain the gravy sauce till a fine-textured gravy recipe comes out. Press the flour lumps that soften through the strainer but get rid of solid ones. Serve while hot.

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