CHICKEN GRAVY MIX
List of Ingredients
- 1 1/3 CUPS INSTANT NONFAT MILK POWDER
- 3/4 CUPS INSTANT FLOUR ( WONDRA)
- 3 TABLESPOONS INSTANT CHICKEN BOUILLON GRANULES
- 1/4 TESPOON SAGE
- 1/8 TEASPOON THYME
- 1/8 TEASPOON GROUND PEPPER
- 1/2 CUP BUTTER OR MARGARINE
Instructions
- IN A MEDIUM BOWL, COMBINE MILK POWDER, FLOUR, BOUILLON GRANULES, SAGE, THYME AND PEPPER. STIR WITH A WIRE WHISK UNTIL WELL BLENDED. USE A PASTRY BLENDER AND CUT IN BUTTER OR MARGARINE UNTIL MIXED WELL. ( THIS STEP CAN BE DONE IN A FOOD PROCESSOR).
- STORE IN A 3 CUP CONTAINER WITH A TIGHT FITTING LID OR IN A JAR. LABEL AND STORE IN REFRIGERATOR.
- USE WITHIN 4 TO 6 WEEKS. MAKES ABOUT 2 2/3 CUPS OF MIX.
- TO MAKE CHICKEN GRAVY:
1 CUP COLD WATER
1/2 CUP CHICKEN GRAVY MIX
- COMBINE THE WATER AND GRAVY MIX, STIRRING CONSTANTLY WITH A WIRE WHISK OVER MEDIUM HEAT UNTIL GRAVY IS SMOOTH AND SLIGHTLY THICKENED, 2 TO 3 MINUTES. MAKES ABOUT 1 CUP OF GRAVY.
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