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Gravy recipes for chicken

Chicken gravy is made by cooking some chicken breast cut into chunks and fresh onion in a skillet and adding seasonings, flour and water to create a gravy. Chicken gravy is the best and most flavorful addition to any fried chicken dish and sausage gravy comes in second.

Stocks have a fuller mouth feel and richer flavor that do broths due to the gelatin that is released from the joints in the bones when they are long-simmered. Homemade stocks are cheap, flavorful and make wonderfully rich soups and stews. Stocking feet and careful, sliding/shuffling types of steps will help avoid a tragedy as well as significant veterinary expense.


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Turn the heat down, stir in the flour and cook, for 3 minutes more or it's golden and bubbling. Stir in the chicken stock and bay leaf, bring the mixture to a boil, then lower the heat and simmer. Turns out this guy was David, her brother/husband. David asked us if we were pro-choice or pro-life. Turns out the KFC urban legend is only a rumour.


Heat a kadahi and dry roast dry chillies, coriander seeds, jeera, shahi jeera, kasuri methi, star anus, cinnamon, green and black cardamoms, kalonji, and before removing from gas just add the turmeric powder and mix well. Grind the roasted ingredients in a mixer to a smooth powder. Heat the fat and juices until they begin to bubble, then add the flour and mix to a thick paste using a wooden spoon. Cook for 1-2 minutes, stirring constantly.


Fries must be crispy and not soggy, medium cut - not thin like shoestrings, and not thick like homefries - and heaven forbid if there is a coating or flavouring of any kind except for salt. Oh, and they should be twice fried, if possible, so the gravy does not soak through as quickly and render the dish into a soggy mess. Friends, family and strangers all equally qualify. All comments must be from November 06 and previously posted comments in November count.


Curds are hard to find in locations without cheese factories and they have to be eaten fresh. If kept too long for more than 12 hours they lose their ability to “squeak” when eaten. Curds are available in most Canadian supermarkets.


Cook berries and water until mixture just starts to bubble. Mix flour, baking powder, orange rind, nutmeg and salt. Cook until the potatoes are tender. If you are a herby type, some coriander is nice - or just a little bit of mint can really lift all those flavours .






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