Saturday, September 12, 2009

Kickin' Chicken Gravy

Thursday night I made Chicken Pasties using a recipe I linked to a while back. I used ground chicken, onion, white potatoes, carrots and peas in our pasties and an easy homemade pie dough. The veggies and meat were well seasoned and the crust was very flaky and buttery, but what really made this dish sing was the gravy. In fact, it's so good that we'll continue to make it for other dishes; it would be fabulous poured over baked chicken and rice.

Chicken Gravy

1/4 cup flour
1/4 cup butter
2 tsp chicken base (or bouillon) dissolved in 2 cups water
1 tsp soy sauce
1 tsp italian seasoning (we used pizza & pasta magic which has parmesan cheese, garlic, onion, crushed red pepper, thyme, basil, and oregano.)

Make a roux in a deep saucepan with the butter and flour. Whisk in chicken base and cook at a low boil until thickened. Stir in soy sauce and seasoning.

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