Kathy’s Chicken Gravy
Kathy W.
Yield: 6-8 servings
1-2 lb. Chicken breasts
1 tsp. minced garlic
Quartered onion (optional)
Peeled, quartered carrot (optional)
¼ c. flour
1 c. water
Put chicken breasts in pan, cover with water. Add garlic.
Bring to boil and simmer for 20 minutes (longer if chicken is frozen). If you are using an onion, celery, and/or
carrot, add them to simmer with chicken. Remove and shred chicken. Strain broth. Add flour to about 1 c. water
in a jar, shake it and stir quickly into chicken broth to thicken. (Amounts
depend on how much chicken, how much broth.) Add Better than Bouillon for more
color and flavor.
**Use the same directions for stewing chicken for chicken
soup. Don't thicken it, but add chopped carrots, celery, onion and potato (or
substitute noodles for potato).
Serve over mashed potatoes or baked potatoes.
Serve over mashed potatoes or baked potatoes.
