Go Back  Quiltingboard Forums > Recipes
Chicken Gravy.....it won't stay thick! >

Chicken Gravy.....it won't stay thick!

Chicken Gravy.....it won't stay thick!

Old 05-24-2013, 12:14 PM
  #11  
Member
 
Join Date: May 2013
Posts: 1
Default

maybe the milk is thinning the stock down to much. Try adding the milk with the stock and thicken with the flour and water. I think of Chicken and Noodles as a thin and Chicken and Dumplings (biscuits) as thicker.
miles of thread is offline  
Old 05-24-2013, 02:09 PM
  #12  
Junior Member
 
pastrygrl's Avatar
 
Join Date: Mar 2010
Location: Charleston SC
Posts: 109
Default

Try this, make a roux with just butter and flour, make sure there are no lumps and it should be smooth. slowly add your stock so that you won't get flour lumps, let that thicken, then add your milk, again slowly. whisking/stiring the whole time. If your gravy still isn't the texture you want make a cornstarch slurry, its just cornstarch and water. Add that a little at a time and that should thicken it. A slurry doesn't have exact measurements, its just put cornstarch in a bowl and water till its dissolved, it doesn't take a whole lot of water.... hope this helps...
pastrygrl is offline  
Old 05-24-2013, 04:00 PM
  #13  
Super Member
 
Maggiemay's Avatar
 
Join Date: Aug 2010
Location: NE Ohio
Posts: 1,541
Default

Originally Posted by crazythread View Post
When my husband makes home made soups - pea soup - potato soup - etc and wants the soup to be thicker, he adds instant mashed potatoes, waits awhile and adds more depending on how thick he wants the soup to be. the potato flavor tastes great.
I like my soups thick, more stew like. I add instant mashed potatoes too.
Maggiemay is offline  
Old 05-25-2013, 05:41 AM
  #14  
Senior Member
 
Join Date: Jun 2011
Posts: 976
Default

Like some that have posted I always start with a roux, but have never used cornstarch as a roux but regular white flour.
The more that you brown your roux it lessens the thickening power howver...learned that from Emeril Lagase. I dont brown my roux but cook for 1 full minute to remove raw taste.
When I make my cream soups Iuse stock, to make the gravy but finish off with half and half or full on heavy cream. Have used plain milk in a pinch.
Thanks for the hint on rice flour...i'll give that a try.
Steady Stiching is offline  
Old 05-25-2013, 06:03 AM
  #15  
Super Member
 
karenpatrick's Avatar
 
Join Date: Feb 2011
Location: Rosedale, Indiana
Posts: 2,003
Default

Make a roux with just butter (or drippings) and flour. No cornstarch. Cook until the desired color. Then add milk for cream gravy or broth to add to soups and stews. Shouldn't break down at all. Mine never does.
karenpatrick is offline  
Old 05-25-2013, 10:07 AM
  #16  
Super Member
 
carslo's Avatar
 
Join Date: Nov 2010
Location: soCal
Posts: 1,495
Default

Try not using any cornstarch - it doesn't hold the thicken agent I have found I stick just with flour.
carslo is offline  
Old 05-25-2013, 10:43 AM
  #17  
Super Member
 
CAS49OR's Avatar
 
Join Date: Mar 2011
Posts: 2,667
Default

I would not add flour AND cornstarch. Old-fashioned gravy is made with flour. As some have described, add some flour to the fat left in the pan, brown it, then slowly add water while whisking. I prefer to use watered down cream for that step.

If you choose to use cornstarch, as I do - because I am gluten intolerant, as someone mentioned, mix the cornstarch with COLD water, then whisk it into your broth. Bring it to a boil until it thickens.

Either way, if you cook it too long, or on high temp., the fat will separate from the broth and you'll have
a watery mess.
CAS49OR is offline  
Old 05-25-2013, 01:32 PM
  #18  
Super Member
 
Join Date: Apr 2010
Location: Centerville, WA
Posts: 1,254
Default

My DH can't have Gluten. So I make all gravy out of either rice flour or potato flour. Works great for me. Never have a problem with it staying thick.
Halo is offline  
Old 05-25-2013, 07:31 PM
  #19  
Super Member
 
Join Date: Nov 2009
Posts: 2,061
Default

I've had that happen with cornstarch, but never with flour. You can also use Arrowroot.
lclang is offline  
Old 05-27-2013, 08:55 AM
  #20  
Super Member
 
Join Date: Sep 2010
Location: MD
Posts: 1,060
Default

I use cornstarch and water. Thicken it till it's like a paste and add.
Quilt-Till-U-Wilt is offline  
Related Topics
Thread
Thread Starter
Forum
Replies
Last Post
buddy'smom
Pictures
194
11-26-2012 12:19 PM
craftybear
Recipes
5
03-12-2012 06:04 AM
familyfun
Main
18
10-17-2011 09:38 AM

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


FREE Quilting Newsletter