2 tablespoons reduced-calorie stick margarine
2 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
1/8 teaspoons salt
1/8 teaspoon paprika
1 cup low-salt chicken broth

RECIPE METHOD

Melt margarine in a small saucepan over medium heat; add flour, poultry seasoning, salt, and paprika, stirring with a whisk. Gradually add broth, stirring until blended. Cook 2 minutes or until thick, stirring constantly.

Serving size = 2 1/2 tablespoons

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Ok, this one works only if you’re having it with fried chicken, which we always did in south Louisiana. After frying your chicken, pour off the oil (leaving the brown drippings on the bottom of the skillet), add a small onion(diced). Saute this on medium heat until the onions turn transparent. Add salt and pepper to taste and COLD water as desired. I would start with 1/4 to 1/2 cup of water. This will thicken as it cooks, so stir often to keep it from sticking adding more water as necessary to reach desired consistency.

Well lets see the way I make thick chicken gravy is I use chicken stock and then add flour gradually. You will start to notice the gravy thickening. It depends on how thick you want it also. If it is to thick then add water to thin it out.

Thats easy. First melt two tbsp. butter with 2 tbsp. four to make a “rough” When it looks like a paste you can mix in chicken broth or milk, or even water. I like to put in some lemon juice sometimes. KEEP STIRRING UNTIL THE SAUSE HAS THICKEND AND IS BUBBLY. Then cook 2 min. more and…Tadaaaa! Gravy!

How do I make thick chicken gravy with only simple ingredients?

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