Super Simple, Super Fast, Garlic Chicken Gravy

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If you know me, you know that I love sauces. I love to dip my food or drizzle a sauce over meats or veggies for a tasty finish. Well, here is a super simple, super fast, garlic chicken gravy recipe. 
USEFUL TIP:  Instead of Chicken Bouillon from Better Than Bouillon, you can substitute for their vegetable, lobster, beef or even mushroom base. (No, Better Than Bouillon is not paying me.) 😉
What you will need:
Better Than Bouillon Chicken Base (For this recipe, i like to use this base. It’s organic, gluten free,  no MSG. Costco brought this item back!).
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Johnny’s Garlic Spread & Seasoning (Costco just started carrying this. I’m using it for all kinds of recipes from salad dressings, omelets and add to sour cream for a delectable dip.)
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Butter, Water, Ground Pepper & Cornstarch.
In a small sauce pan on medium high heat add:
  • 2 tbsp butter
  • 2 tbsp cornstarch
Stir cornstarch and butter until they combine. Quickly add a 1/4 cup of water and never stop whisking.
Next add:
  • 2 tbsp of Better Than Bouillon Chicken base
  • 1 tbsp of Johnny’s Garlic Spread
  • 1 tsp of ground pepper

Continue whisking. Add another 1/4 cup of water and continue to slowly add another 1/4 cup of water as you whisk. At this point your gravy should be bubbling slightly. Watch the consistency as you whisk. If it’s too thick, add more water. Turn off the heat and continue whisking for a few more seconds to ensure your gravy does not stick. You should end up with approximately 3/4 cups of gravy in about 6-8 minutes. Pour it over some chicken, mashed potatoes or even mushrooms and in minutes you’ve escalated your dinner to the next level.

USEFUL TIP:  You can always add water but you can’t take it away. Add water slowly to ensure you get the right consistency. 

Remember, this recipe is super fast and super simple. You can always use homemade chicken stock and roasted garlic but that will take hours to make. Enjoy!

 
 
 
 
PS. If Superior Touch, the creators of Better Than Bouillon, would like to make a contribution for the mentioning of their delicious products please do so at PayPal via DFENSE98@AOL  LOL

TasteBud Challenge’s Winning Bite Video

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Check out a short video from CULINARY FIGHT CLUB @BlokesBirds on November 21st!

What was the winning CFC bite?

CULINARY FIGHT CLUB AT BLOKES AND BIRDS PUBLIC HOUSE – NOVEMBER 21ST 2013 - WINNING BITE

WINNING STUFFING RECIPE:

Sausage and bacon corn & Italian bread stuffing, pan seared till crisp, with a fig, crushed walnut & glazed with a cup of hard cider & chicken stock and a dab of butter. Drizzled over the stuffing, topped with crispy bacon!

Sausage Spice Blend (1 Tablespoon of each)

  • Sage
  • Fennel
  • Thyme
  • Sea Salt
  • Red Pepper Flake
  • Black Pepper

Mix spice blend into 1 lb of ground pork, brown in pan saute pan on medium heat. Set aside.

Chop 1/2 lb of bacon, saute in a pan until crispy. Set aside.

Add (1) Cup of dried Italian bread to complete stuffing – Mix with bacon and serve.

Stuffing for Thanksgiving

Add Bacon to complete delicious stuffing mix

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CULINARY FIGHT CLUB AT BLOKES AND BIRDS PUBLIC HOUSE — NOVEMBER 21ST 2013 – And the winner is…!

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@ChefLeoPerez wins!!!

Winning bite: Sausage (made during the competition) and bacon [corn & italian bread] stuffing, cubed and seared till crisp.

Reduction drizzle: Saute chopped dried figs and crushed walnuts until figs soften and break up. Deglaze pan with a cup of hard cider & chicken stock. Finished with a dab of butter. Drizzled over the stuffing, topped with crispy bacon.

http://www.youtube.com/watch?v=23b3Nxo5rao

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Save Time By Using a Food Processor to Chop Food

Useful cooking tips
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TOP Time Saving Tip:  Place your knives aside and use a food processor to chop vegetables quickly!

Useful cooking tips

Save time cooking with these useful tips!

Here’s a perfect example of a recipe where I saved myself 15 minutes prep time by using my food processor.

 

This tip is exceptionally useful if you don’t know the correct (and safe) way to chop vegetables.

1.  In a food processor add fresh (Mirepoix) and garlic:

  • 2 lbs of Carrots
  • 2 lbs of Onions
  • 2 lbs of Celery
  • 1/2 lb of Garlic

2.  Pulse repeatedly until finely chopped.  You can store the Mirepoix in the fridge until needed (usually lasts about 7-10 days no problem).

USEFUL TIP:  Add 1/4 cup of salt to help preserve!

3.  In a large stock pot sear 2 chicken thighs, breasts and legs.  I love to use my LeCreuset for this one.

4.  Once seared, add the Mirepoix and garlic mix to the stock pot and stir. 

5.  (Optional)  Add 2 cups rice, barley or lentils until cooked. Chop and add some green onions or parsley to plate and taste.

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