Best Naenaes Fat Free Chicken Gravy Recipes

EASY HOMEMADE CHICKEN GRAVY FROM SCRATCH (WITHOUT DRIPPINGS)

Steps:

• In a large sauce pan over medium-high heat, bring chicken broth to a boil.
• Stir in garlic powder and onion powder and continue to stir 1-2 minutes longer.
• In a small bowl whisk together water and corn starch until dissolved. Stir into boiling broth til thickened.
• Add salt and pepper to taste. Serve immediately or store up to 2 weeks covered tightly in the fridge. Serve hot over your favorite chicken, meat, or vegetable dishes.

BEST EVER FAT FREE VEGAN GRAVY

Steps:

• Toast dry ingredients over low heat until aromatic
• Slowly add veggie broth, whisking to remove any clumps
• Add soy sauce, mustard, and kitchen bouquet and stir to combine
• Simmer on med-low heat until bubbly and thickened

MAMA LAINA'S CHICKEN GRAVY (REDUCED-FAT VERSION)

Steps:

• Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.

NAENAE'S FAT FREE CHICKEN GRAVY

Steps:

• 1. In a 1 quart saucepan, pour in the cold water. Add remaining ingredients and whisk.
• 2. Place pan on the stove, on medium heat, and constantly stir until gravy comes to a boil. Continue to boil for 1 minute, remove from heat and serve.
• 3. Makes 2 cups (8 "1/4 cup" servings) This is great on rice, potatoes, stuffing or anything you like gravy on.
• 4. * NOTE: Make sure the water is cold when you start. If you add dry corn starch to warm liquids, you end up with big clumps of goo and not a smooth gravy. At this point it can't be saved, dump it out and start over.

GLUTEN-FREE GRAVY

Steps:

• Heat the olive oil in a large saucepan over medium-high heat. Add the neck and giblets and cook until each side is deep golden brown, about 3 minutes per side. Add the celery, onion and carrot and cook, stirring occasionally, until the vegetables are browned, 4 to 5 minutes. Add the broth, thyme, parsley, rosemary, sage and bay leaf, then cover and reduce the heat to medium low. Simmer gently until the broth has reduced slightly and taken on more flavor, about 2 hours (this can be done while your turkey roasts). Use a slotted spoon to remove the neck, giblets, vegetables and herbs from the broth; discard the solids and reserve the broth.
• Pour the turkey pan drippings from the roasting pan into a liquid measuring cup or degreasing cup. Set aside to let the fat separate from the darker pan juices. This should take about 5 minutes. (Or put the measuring cup in the freezer to help the fat separate more quickly.) Once the drippings have separated, ladle off 1/2 cup of the fat from the top of the drippings and transfer to a small bowl; set aside. Skim off and discard any excess fat from the remaining drippings; reserve the drippings.
• Place the roasting pan on the stove over medium-high heat. Add the wine and cook, using a wooden spoon to scrape any brown bits from the bottom of the pan, until slightly reduced, about 2 minutes. Pour the wine mixture into the hot broth.
• Return the roasting pan to medium-high heat and add the reserved fat to the pan. Scatter the rice flour evenly over the fat and cook, stirring constantly with a wooden spoon, until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; gradually and carefully ladle the hot broth mixture into the flour mixture while whisking constantly. The flour mixture will seize and become lumpy at first, but will even out as you continue to cook and whisk. Bring the gravy to a boil, then reduce the heat to a gentle simmer and add the reserved pan drippings to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 5 minutes (see Cook's Note). Add the Worcestershire and season with salt and pepper. Serve hot.

BASIC FAT FREE GRAVY

Steps:

• Heat a heavy skillet over low heat.
• Add flour and cook, stirring occasionally until light brown.
• Before using meat drippings, remove the fat by placing in a seperator or quick chill in freezer for about 30 to 60 minutes and skim visible fat from top.
• Put 1/2 of defatted drippings/broth in a jar, add the browned flour.
• Cover tightly and shake until mixture is smooth.
• Pour into a saucepan, add remaining liquid.
• Bring to a simmer and cook for a few minutes, stirring constantly until desired consistency.
• Season to taste with salt and pepper.
• If desired add a few drops of Kitchen Bouquet until desired color.
• Please Note: The cooking time allows for the quick chill method on the broth.

KITTENCAL'S EASY MAKE ANYTIME FAT-FREE GRAVY

Steps:

• In a medium heavy-bottomed saucepan combine the broth with black pepper, garlic powder,and chicken boullion powder; cook over medium-low heat until at a simmer.
• In a bowl whisk the flour with milk until smooth; add to the simmering broth stirring constantly with a whisk.
• Continue stirring until bubby and thickened.
• Season with more black pepper if desired.

CHICKEN GRAVY (EASY!)

Steps:

• Bring chicken stock to a boil.
• Dissolve cornstarch in a small amount of cold water and add to chicken stock.
• Season to taste with poultry seasoning and cook until thickened.
• Serve!

HOMEMADE CHICKEN GRAVY

Steps:

• Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
• Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.