EASIEST IMITATION CHICKEN GRAVY
There’s no chicken in this gravy, no animal-free chicken either. Just broth that tastes and textures like plain chicken gravy absent the meat. In a taste test, this is the one you’ll choose as the real chicken gravy!
Makes 5-1/2 cups
In most restaurants, high end to low end, simple gravies are made with water, bouillon, seasoning and some fat. That’s how they do it. No one in the restaurant business spends a lot of money or time on gravies. Well, THE ANIMAL-FREE CHEF can do that too. And she found just the bouillon to make it happen. SPICE TIME IMITATION CHICKEN BOUILLON.
6 c. water
5 T. SPICE TIME IMITATION CHICKEN BOUILLON
1/2 t. hatch chili powder, mild
1/2 t. poultry seasoning
2 t. granulated sugar
1 t. salt plus to taste
fresh grind black pepper to taste
1 c. water
1/2 c. gluten-free flour – I used Bob’s Red Mill GLUTEN FREE ALL-PURPOSE FLOUR
1/4 c. tapioca flour
1- Combine water, bouillon, hatch chili powder, poultry seasoning, sugar, salt and black pepper in large saucepan, over medium heat.
- You want a large enough saucepan leaving enough headspace so the gravy doesn’t boil over.
2- In separate small bowl combine gluten free flour, tapioca flour and water. Stir till completely dissolved. Set aside.
3- Bring broth to slow boil, stir liquid flour again to make sure there are no gummy lumps, then pour into broth, stirring continuously till thicken. Now, use a wire whisk and whip it for about a minute.
4- Reduce heat to low, partially cover, and cook about 20 minutes, whisking as needed to keep from bottom sticking to the pan.
5- Adjust alt and pepper if needed. Remove from heat. Cool at room temperature, then pack in covered containers and refrigerate till ready to use.
6- Use wherever you would use chicken gravy. My first use was over marinated tofu. Perfect!
Notes: Using gluten-free flour plus tapioca flour creates a more gelatinous style gravy reminiscent of the gelatinous aspect of chicken fat. Nice effect.