Flavor Packed JFC Gravy for Mashed Potatoes, Poutine, The Famous Bowl, and more. Made with JFC Breading & Rendered Chicken Fat with Poultry Brine.
Servings: 3 Cups
Equipment
- 1 Saucepan
- 1 Wired Whisk
- 2 Bowls for the Poultry Brine and Broth Mixture
Ingredients
- 2 1/2 C Water
- 1/2 C Poultry Brine
- 1/3 C Rendered Chicken Fat
- 1/3 C JFC Breading
- 3 Tbl Flour
- 1 Cube Maggi Bouillon Chicken
Instructions
- Render Chicken fat over medium heat until crispy and golden brown. Scoop out the crackling to chop finely and add back into the gravy later on, or discard it. Ensure that you have about 1/3 C of rendered fat. If not, you can top it off with Lard or Neutral Oil.Set the rendered fat aside to cool down.
- Make the Poultry Brine and add 1/2 C of it to a bowl. The rest of the Poultry Brine can be frozen into Ice Cube Trays for later use.
- Add 2 1/2 cups of hot water to the bowl with the 1/2 C Poultry brine and add 1 Chicken Maggi Bouillon Cube. This is the liquid you will pour in slowly, creating the gravy.
- Once the Rendered fat is fully cooled off, add JFC Breading + 3 Tbl of Flour and place it over medium heat with the crackling if using. Whisk well and often, cooking until it is a peanut butter color.
- Slowly add a small amount of the broth mixture while whisking and allow it to form a paste before adding more. Repeat until all the liquid is used up. Return it to a boil and then simmer for about 10 minutes or until desired thickness.Taste the Gravy and add more Poultry Brine or Water if needed to get the correct amount of Salt and Gravy Consistency.
Notes
Once the gravy has cooled down a bit, it will thicken more. Add a splash of water while reheating to thin out to the desired consistency.