For this I just did it with some chicken breasts and of course chicken gravy. I hate canned/jarred gravy and I always make it from broth. Bouillon is too salty and often has MSG in it, which my body can't handle and I end up with migraines. We buy big cases of Organic Chicken Broth at Costco so I usually have broth in the house. It seems like organic broth is the only kind with no MSG.
I have only tried this with chicken. Theory would say that it will work with other broths and meats/main dishes but it's hard to know for sure.
Gravy Ingredients:
* 32 oz. chicken broth
* 1 1/2 to 2 cups of flour
Directions:
I added the flour in slow increments. The chicken was frozen when I put it in. I poured in the broth, turned the crockpot on high and let it sit for an hour. After an hour I turned it down to low. I used a ladle to take out some liquid. In another bowl I whisked the broth and 2/3 cup of flour together until it was well blended. I aded it back to the crockpot, gave it a good stir and let everything sit for another two hours. Then I added another 2/3 cup flour doing the same thing before adding it back to the crockpot. About an hour before we were ready to eat I added the final 2/3 cup flour by doing the same thing.
I was really pleased with how it turned out. It might have been just a touch thick for my taste but it still was really good. Sometimes with gravy I feel like I taste too much of the flour. The nice thing about this all thickening while the meat was cooking was that there was none of that. I also didn't need to add any spices like I usually do. Cooking it all together really helped the flour in the gravy soak up the appropriate flavors.
We served it with some Oven Fried Potatoes. There was definitely no leftovers!
1 comments:
Ooooh wonderful! I HAVE to try this! I usually take the broth that the chicken makes while cooking and fix something in it on the stove, but you are right, that always seems so redundant and unnecessary.
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