I'm making meatloaf and I made mashed potatoes last night to go with it. I forgot to pick up one of those instant gravy packets (I know they suck, but it's convenient) and now the store is closed. Can I make gravy from chicken bouillon cubes? I do not have broth, stock or wine.
2008-03-25T19:47:04Z
Is it possible to use the drippings from the meatloaf to make gravy? (the meatloaf is not on a rack...it's sitting in the juices in a pyrex dish in the oven).
2008-03-25T19:58:24Z
Just Because: Unfortunately I do not have a beef bouillon cube, celery salt or onion powder!
2008-03-25T20:00:32Z
I do not need gravy for the meatloaf, just the mashed potatoes (the meatloaf has chili sauce on top).
Nathalie K2008-03-25T19:48:26Z
Favorite Answer
2 T butter 2 T flour 1 cup chicken broth(1 cube,1 C hot water) melt butter add flour and let cook for about 2 mins....stirring constantly.add broth,,,,stir until thickened...
Gees is everyone retarded... OK here it is... Bouillon cube is basically concentrated stock.... so dissolve the cube in hot/warm water till it tastes OK or basically not too salty... USE this to De-glaze the meatloaf pan... heat the pan up stove top and add the "stock" so it get some meat flavor.. OK but before this make a Roue or Roux basically a flour and fat slurry.... The best way is too melt some butter in a pan and add some flour to make a soft paste and to cook the flour a little in the pan so its not raw.... you can use oil or other fats like cream but butter will give the best and most velvety taste.... OK now back to the pan; once the bouillon stock has been deglazed and reduced a little to extract the meatloaf drippings WHISK and only WHISK some of the roux a little at a time till its is dissolved and not lumpy and only add until desired thickness.... Season with salt and pepper and if there are chunks of meat or it does become too lumpy just strain through a chinoise/China cap and or add a little water.. refrigerate leftover roux for future use it will last awhile!!!
Try reconstituting the cubes as directed, and add a little white wine for flavor. Knead some room temperature butter into an equal amount of flour to form a paste. Bring the liquid to a boil, and stir in a bit of your buerre manie, a little at a time until desired thickness is reached.
For extra flavor, you could sautee some onions/carrots/celery beforehand, and add everything to that. DON'T salt! The bouillon will have plenty. Good luck!
Yes you can. Use the cubes and follow the directions on the jar in order to make your own broth. You need to take a very small amount of the broth and combine it with flour until you make a paste. This should be done in a mixing bowl - not over heat. Once you have formed a paste put the paste mixture in a saute pan, over medium heat. Pour half of the broth into the pan. Once the broth begins to simmer it will thicken. Depending on what consistency your looking for you can add more broth or keep it as is. Good luck!