Question about making gravy?

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!

CHICKEN GRAVY

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Chicken bouillon cubes

1 Beef bouillon cube

2 c Water

1/2 ts Celery salt

1/2 ts Onion powder

2 tb Corn starch

1/2 c Water

Mix first six ingredients to - gether, mix the

cornstarch and 1/2 cup of water and add to first

mixture when hot, stir until thickened.

First of all you need to melt the bullion cube in a cup of hot water.

Put about 2 TBSP flour into a non-stick fry pan and brown it by heating the pan and continuously moving flour until it gets a little golden brown

Add a little melted butter into pan and mix until paste like.

Add melted bullion cube mixture to your flour paste and stir on low until smooth and liquid as gravy should be, BUT, do not use all the salty bullion ,melted, cube liquid, use some plain water in the pan to get a balanced flavour, but not too salty. You could add some onion powder or fried onions or fried mushrooms to your gravy also. Sprinkle of pepper is OK.

Taste it.__________________________________________

Don't use the juices from meatloaf to make the gravey. That is purely unhealthy low grade beef fat.

Yes you can. I do it all the time. Just put 2 tbsp of flour and 2 tbsp of butter in a frying pan and cook until a few minutes. Take it off the burner, and add 2 cups of hot water with 2 boullion cubes dissolved in it. Put back on the burner and cook over low until it looks like gravy. Very good with mashed potatoes.

Yes, it will be chicken gravy. Make the cubes, about a cup, add some butter (maybe tsp.) and whisk while it is cold with 1 tablesoon of flour. Heat to a boil and whisk again. As it cools it will thicken. Add little bit of cold water to more flour if it does not get thick enough and then add to the gravy. Otherwise it will get lumpy.

Yes. Make the bullion. Bring it to a simmer and mix some flour with milk in a Tupperware container. Shake it up and gradually add the flour and milk mixture into the pan of simmering broth. when it begins to thicken, you have gravy! continue to stir and add a little more flour / milk mixture if it is too thin. Good luck!

You can, but you'll have chicken gravy so I don't think that will go with the meatloaf. Even the corner store should have a can of gravy.