Chicken Gravy

Add the stock cube to a jug. I have used the Knorr brand of Stock Pot Chicken as I find it to be more gelatinous & less dry than the other stock cubes.

Pour in the boiling water.

Mix well until combined & set aside.

Place a medium sized pot or saucepan onto the stove top on medium heat. Add in the butter or margarine & allow it to melt.

Once the butter or margarine has melted, add in the all purpose flour.

Mix well until it turns into a thicker consistency. This process will allow the flour to cook down so that you won’t get the raw taste of flour.

Thereafter, gradually pour in the stock mixture that was prepared earlier, stirring as you go along.

When you have reached your desired gravy consistency, turn off the heat. Add in the ground black pepper & stir well.

Your Chicken Gravy is now ready.

Serve it immediately as it will begin to thicken as it gets colder due to the stock. To reheat simply place it back into a pot or saucepan & heat up adding boiling water as needed to reach your consistency.

Enjoy it as is, or with some mashed potatoes, Popcorn Chicken, Crunchy Coleslaw or as a side to any meal.. It can also be used in the Famous Bowl.