Making gravy is a straightforward holiday tradition; all you need are some flour, some turkey fat drippings, and the ability to make a roux. However, there are times when you don’t want to wait until Thanksgiving or Christmas to enjoy the delicious golden brew that enhances the flavors of everything on your plate. Sometimes all you want is a bowl of instant mashed potatoes and a little bit of brown gravy. There is an alternative to using roasted chicken fat drippings to satisfy those cravings at any time. In fact, it’s likely already in your pantry.
When making any basic brown gravy, you might need to substitute animal fat. Basic bouillon cubes work amazingly well as a substitute. The finished product, while not top-notch, is still tasty and of acceptable quality, falling somewhere between gravy made from actual drippings and gravy made from powdered packets. Even though it won’t replace homemade gravy made from freshly rendered drippings, the meat flavor in the broth can at least significantly enhance the flavor.
Start by dissolving three to four bouillon cubes in a cup of hot water to make a bouillon-boosted gravy. If you use a wet product like Better than Bouillon or powdered bouillon, start with a few tablespoons and add more as desired. Once the bouillon is prepared, whip up a roux. A couple of tablespoons of butter or oil are heated in a saucepan before an equal amount of flour is added and whisked in. Once the flour and fat mixture is golden brown, slowly whisk in the bouillon broth to create a roux. The gravy should begin to thicken if you add a little liquid at a time, giving you the much-desired savory topping, if not the stuffing to go with it.
It’s possible that bouillon cube gravy won’t taste exactly like the thick, meaty sauce served at holiday dinners every year. But it makes a great addition to dinners at home and at the office. Without having to roast a whole bird first, you can add a delicious condiment to any meal once you’ve made gravy from bouillon cubes.
What you need for gravy
To make a truly outstanding gravy from scratch, you only need flour, butter, and cubes of chicken and beef stock.
- For flavor and color, use chicken AND beef stock cubes (also known as bouillon cubes). Beef gives it oomph and prevents it from turning an unappealing pale brown color; chicken provides the base flavor. This gravy can be used with any protein, including white meats (chicken, pork), red meats (beef, lamb, game), potatoes, and vegetables, by combining both. Can substitute with powder;.
- Hot water – to dissolve the cubes;
- To thicken the gravy, use flour (the recipe notes suggest substituting gluten-free cornstarch or flour);
- Optional onion or garlic powder for a touch of extra flavor
Why stock cubes instead of liquid stock/broth?
Great question! Since liquid stock (broth) is less flavorful than stock cubes and powder, gravy made from scratch, as in this recipe, tastes better.
When making gravy from pan drippings from roasts, liquid broth is preferable because the pan drippings give the gravy additional flavor.
How to make gravy in 4 minutes flat
- Dissolve stock cubes or powder in boiling water;
- Melt butter in saucepan and mix in flour;
- Pour in stock water while whisking and cook 1. 5 minutes until thickened. DONE!.
PS Because the water is already hot and the flavor is already concentrated, there is no need to cook down for flavor, making this gravy recipe quicker than most.
Now, douse everything and anything with it.
Oh, and this is the image of the Fried Chicken that started it all. When this was discovered, there were numerous requests for the potato and gravy recipe.
Here’s some suggestions for dishes to serve with gravy. Some obvious ones, some not so obvious ones, all good!.
Use gravy as a sauce for these dishes
I need to stop. There’s too many possibilities!
But enough about my ideas. Tell me what YOU douse with gravy!! – Nagi x.
Watch how to make it
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Gravy recipe (tastes like KFC – but a million times better!)
- 1 cube of chicken stock or bouillon (instead of 2 teaspoons of powder) (Note 1).
- 1 beef stock or bouillon cube (instead of 2 teaspoons of powder) (Note 1)
- ▢ 2 1/4 cups (565ml) boiling water
- ▢ 60g/ 4 tbsp butter , unsalted
- ▢ 4 tbsp flour , plain / all purpose
- 1/2 teaspoon onion powder (may omit or replace with garlic powder)
- ▢ 1/4 tsp finely ground black pepper
- ▢ Salt , if needed
- Crumble cubes into boiling water, mix to dissolve.
- Melt butter in a saucepan over medium heat.
- Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk.
- While stirring, slowly pour in half the liquid. The remaining liquid should be mixed in after being incorporated into the flour-butter roux (it will quickly thicken).
- Stir for 1. It thickens to a gravy consistency in 5 to 2 minutes (quick because the water is already hot). Taste, add more salt and pepper if needed.
- Serve with roast chicken, pork, beef, lamb, chops, steak, sausages, and vegetables. Pictured – KFC Potato and Gravy copycat!.
All he can think about is FOOD, even at the vet Just like his owner .
How to Make Gravy Using Beef Cubes (Simple Version but Yummy) || Josephine’s Lutong Bahay
FAQ
How to make beef broth with beef bouillon cube?
Most recipes that call for broth or stock can be replaced with bouillon cubes or granules. For every cup of broth, it is advised to dissolve 1 bouillon cube (or 1 teaspoon of bouillon granules) in 8 ounces of boiling water.
How do you use bouillon cubes instead of broth?
Using a Thickening Agent Mix a tablespoon (7. For each cup of broth, combine 1 tablespoon (15 mL) of cold water and 5 g) of cornstarch. Once thoroughly combined, gradually add slurry while constantly stirring. Bring the broth to a boil. Stir the slurry in until the broth is nearly the desired thickness.
How do you thicken bouillon cubes?
One bouillon cube and one cup of boiling water are combined to create one cup of broth. To add a layer of meatiness and umami-rich flavors to a sauce, you can either melt bouillon cubes into the sauce or use them to make a broth that you can then add to the sauce.