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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



1. 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).
   
2. STORE IN A 3 CUP CONTAINER WITH A TIGHT FITTING LID OR IN A JAR. LABEL AND STORE IN REFRIGERATOR.
   
3. USE WITHIN 4 TO 6 WEEKS. MAKES ABOUT 2 2/3 CUPS OF MIX.
   
4. TO MAKE CHICKEN GRAVY:
   
   1 CUP COLD WATER
   1/2 CUP CHICKEN GRAVY MIX
   
5. 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.