It is super easy. I make a "double" recipe of it, and that's what I've posted below. If you have a skillet that you've just used to cook your chicken, so much the better, but not mandatory. Recipe calls for rosemary (duh!), but I can imagine using other fresh herbs of your choice...That gravy sounds really interesting, Ginny! Please post the recipe when you get a chance.
Lee
It is super easy. I make a "double" recipe of it, and that's what I've posted below. If you have a skillet that you've just used to cook your chicken, so much the better, but not mandatory. Recipe calls for rosemary (duh!), but I can imagine using other fresh herbs of your choice...
Rosemary Chicken Gravy
2 tablespoons butter
1 tablespoon chopped fresh rosemary (or to taste)
1 cup water
1 tablespoon flour (I use Wondra)
2 packets chicken broth concentrate (I find it at QFC stores)
Salt & Pepper to taste
Combine water, flour & broth concentrate, set aside. Melt butter in small skillet or pan. Add rosemary and stir for a minute. Add water/flour/broth slurry. Cook & whisk for 3 to 5 minutes, until thickened. Add salt/pepper. Ta da.
This sounds absolutely delicious and so easy to whip up! I love that you mentioned doubling the recipe perfect for leftovers or feeding a crowd. I also appreciate the tip about using the pan drippings from the chicken, adds so much flavor.It is super easy. I make a "double" recipe of it, and that's what I've posted below. If you have a skillet that you've just used to cook your chicken, so much the better, but not mandatory. Recipe calls for rosemary (duh!), but I can imagine using other fresh herbs of your choice...
Rosemary Chicken Gravy
2 tablespoons butter
1 tablespoon chopped fresh rosemary (or to taste)
1 cup water
1 tablespoon flour (I use Wondra)
2 packets chicken broth concentrate (I find it at QFC stores)
Salt & Pepper to taste
Combine water, flour & broth concentrate, set aside. Melt butter in small skillet or pan. Add rosemary and stir for a minute. Add water/flour/broth slurry. Cook & whisk for 3 to 5 minutes, until thickened. Add salt/pepper. Ta da.
Cranberry/Apple ChutneyWhat about the apples and cranberries and chutney (whatever that is)?
Lee
Cranberry/Apple Chutney
1 apple (your choice, I prefer something I would use to make a pie)
1 shallot, finely chopped
2 oz dried cranberries
1-3/4 Cups Water
1/4 cup White Wine Vinegar
3 Tablespoons Granulated Sugar
Peel, core & chop into 1/2-inch pieces. In a medium pot, combine all ingredients, bring to a boil, then reduce heat. Simmer until fruit is render and liquid is mostly evaporated, about 10-12 minutes.