Sunday, February 12, 2006

Chicken gravy with mushrooms

Ahhh this is the best part of making roast chicken with yesterday's recipe! Remember the two quarts of water, bouillon and drippings that were left after roasting the chicken? Let's make that into something tasteful and use up another can out of the pantry.

Chicken Gravy with Mushrooms

2
cups of chicken
remainder of drippings and liquid from the roasting pan
1 can of mushrooms, drained
1/2 cup of flour

Pull
the remainder of the roast chicken off the bones, and remove any leftover skins. Heat the remainder of the drippings and liquid from the roasting pan, and slowly whisk in the flour. Bring the liquid to a rolling boil, boil for one minute, then lower the heat. Fold in the chicken meat, the drained mushrooms and warm up. Serve over biscuits or toast.

Our
freezer is slowly but surely showing some open space. How about yours?

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