Gonna give this a shot today: Chicken with Mushroom Gravy. I am, admittedly, slightly dubious over the entire ‘use beef broth’ thing, though. I mean, it’s chicken. Anybody got an opinion on this?
4 thoughts on “Chicken with Mushroom Gravy.”
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Well I personally wouldn’t use a beef stock for a chicken dish, the flavors have a tendency to compete to much for my taste and in my experience usually doesn’t produce that really rich, velvety brown color for gravy. If what you’re looking for is a nice deep brown to the gravy the easiest way I think is to add a little “Kitchen Bouquet” usually found in the spice aisle. It’s a little brown bottle with a yellow label and lid. A bit of that will turn the palest gravy to a truly lovely brown.
I would agree with you, but my wife raved over the gravy. I thought it a little scorched and bitter at first, but a little salt and pepper seems to have straightened it all out and the entire dish was a big hit with the missus. But I am not to cook something that stove-intensive until November, as it’s a constant-oversight recipe and the kitchen got rather warm. 🙂
I’m glad it worked out so well.
I am going to go find that Kitchen Bouquet stuff, mind you. It sounds like a very handy tool to have in the gravy wars.