Let me paint you a picture– a plate of crisp, golden brown chicken sits in front of you with an irresistible aroma of pure savor and meatiness. Despite how good it looks and smells, you might find yourself turning your head to the side and looking for its most delicious sidekick. Now where is that luscious, velvety bowl of chicken gravy?
There is perhaps nothing else that livens up a plate of chicken than gravy. After all, it accompanies the white meat in most restaurants we go to, whether it be of the five-star sophisticated type to the fast food chain. And this comes with good reason.
The mild, juicy interior of a good serving of fried chicken simply goes well with the salty, smooth taste of this brown sauce. Gravy, in general, is defined as a sauce that derives flavor from juice coming from meats, while mixing it with other ingredients and seasonings like garlic and onions or their powder variant.
A lot of gravy recipes tend to use chicken drippings or the leftovers in a roasting pan of turkey. But we can make up for this flavor with a couple of other ingredients that tend to be more accessible. Our recipe today doesn’t require you to have some chicken drippings onhand, but is sure to be as thick and flavorful as you’d hope!
Head on to the kitchen to try out this Chicken Gravy recipe with me:
For our succulent, rich sauce, we will be starting out by taking 3 tablespoons of butter. Melting this in your saucepan. Once melted, you can put your 4 tablespoons of all-purpose flour inside for that thickness in texture, and then cook this in medium heat. Do this as you stir the mixture for 8 minutes. The result will be a beautiful brown roux.
Afterwards, proceed to add your Knorr Chicken Cube inside, and stir your mixture together until the cube is melted. Then pour 1 ¾ cups of water, and stir this again until it integrates well with your other ingredients. Now we’ll be adding a dash of flavor with ½ teaspoon of onion powder, ¼ teaspoon of garlic powder, and ⅛ teaspoon of ground black pepper. Stir these thoroughly, then cook them for 1 minute.
Once you’ve got all of these down, all you need to do is pour your mixture into a serving bowl of choice. Now you know how to create your own chicken gravy! But if you end up with some leftovers, or are only cooking this in advance, there’s no need to worry. We’ve got some tips on storage of this bowl of gravy.
Learn about how long your sauce can last, and how to store your gravy properly:
It would be best to refrigerate this 2 hours after cooking to make sure it’s down to room temperature. This will help avoid spoilage. Also make sure that you keep it in an airtight container. Then you can keep it fresh and good for consumption for 2 days in the fridge.
But you can also opt to store this for longer, with your gravy lasting even months. You can do this by freeze it in an airtight container or a heavy-duty freezer bag. This way, it can remain fresh for approximately 3 months in your freezer! And if you’d like to reheat your gravy already, you should also ensure that it’s down to a rolling boil before you serve.
Now of course, you may also be asking an equally important question. What can I cook up to go well with my freshly made gravy?
The answer lies in our delectable Easy Buttermilk Fried Chicken recipe that goes perfectly with our Chicken Gravy:
For this, you’ll begin by putting together your marinade. In a bowl, mix 2 cups of buttermilk, 1 teaspoon of paprika, 1 teaspoon of onion powder, ½ teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of ground black pepper. Don’t forget to add your 1 lb. of chicken that’s been cut up into serving pieces to the bowl. Once you’ve done this, cover your bowl. Let it stay in the fridge for 8 hours so our flavors meld well with our poultry.
Then start making your breading. Mix ¾ cup of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of onion powder, and 1 teaspoon of paprika in a separate bowl. Then set this aside for use later on.
For frying, heat up 2 cups of cooking oil in your pan. Once you can see that the oil is beginning to heat up, proceed to separate your chicken from the buttermilk we have left. And without washing the chicken, start dredging each piece in your flour mixture. Make sure it is coated on all sides, and then shake out any excess flour.
And when your oil gets to 350 °F, you can start frying each piece of chicken. Do this for about 9 to 11 minutes. Then turn this over to cook the other side for 8 minutes, or once its internal temperature becomes 165 °F. This should signify that your chicken’s cooked all the way through. Now place your fried chicken on a plate with some paper towel to absorb the oil. Check out this recipe post for my buttermilk fried chicken.
Place this on your table with plenty of warm and aromatic Chicken Gravy on the side!
If you’ve got any queries about our Chicken Gravy recipe, make sure to comment on them below.
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 piece Knorr Chicken Cube
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 3/4 cup water
- Make the gravy by melting butter in a saucepan.
- Add all-purpose flour. Cook in medium heat while stirring for 8 minutes to make a brown roux.
- Add Knorr Chicken Cube. Stir until melted.
- Pour water into the saucepan. Stir until well blended. Add onion powder, garlic powder, and ground black pepper. Stir. Cook for 1 minute.
- Serve with fried chicken.
Raymundo L Paliza says
Chef salamat sa mga recipe at cooking tips mo na upgrade ko mga Luto ko sa bahay at feeling guapo na naman ako Kay misis at the age of 61. Thank you ang God bless you.
I always visit this blog website to learn and when I’m needing some chicken or pork recipes.
Vanjo Merano says
Abegail, thanks for trusting us. Cheers!
Vanjo, I have tried many different ways of making crispy fried chicken, so far, no success. I will try your recipe. This might be IT!
My favorite dish when I go to a Pinoy restaurant in Queens, NY, is paksiw na salmon belly with ampalaya and talong with coconut milk. Meron ka bang recipe for this or similar? Thanks.
Vanjo Merano says
Jess, I hope that this would be it. I have a similar paksiw na salmon recipe. This one makes use of bitter melon leaves.
Perfect timing, I am about to publish my healthy ginataang talong recipe soon. Please watch-out for it.
Tess Abiva says
Chef Vanjo youŕe a great help indeed. You made my cooking so easy and delicious. More power to your PPP. God Bless and keep youand your family.
Vanjo Merano says
Tess, thanks for visiting. I am happy to be of help.