Chicken/Turkey Gravy (Jeff Minniear's Recipe)
My father always makes the best gravy. When I asked him to teach me how, this is what he gave to me.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
gluten free
red meat free
shellfish free
contains dairy
- 1 tsp salt
- 3 cups chicken broth
- 1/4 cup cornstarch
- 2 tbs cornstarch
- 2 cups milk (almond works great)
- Carbohydrate 21.9480066884052 g
- Cholesterol 2760 mg
- Fat 554.222173333345 g
- Fiber 0.233666661158981 g
- Protein 684.549700000062 g
- Saturated Fat 158.610813333335 g
- Serving Size 1 1 Recipe (3704g)
- Sodium 2578.18933333548 mg
- Sugar 21.7143400272462 g
- Trans Fat 47.1040933333334 g
- Calories 8004 calories
Begin by heating broth in a large saucepan. Add 1/4 C cornstarch to the milk and wisk till mixed. Add mixture to the broth with the salt. Stir and watch how it thickens. As needed, mix 1 TBLS cornstarch with 1 TBLS milk and add to the gravy until desired thickness is reached. NOTE: Daddy often uses all the fat from the bird, along with the gizzard and organs finely chopped. When he uses the fat from the drippings of the bird, he doesn't need to use as much cornstarch. Most of this is done by taste and touch.
