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Low Fat Creamy Chicken Gravy
This low-fat version of chicken gravy is sure to please. Try it over baked, or boiled chicken, or turkey.
1 Tablespoon drippings from chicken or turkey
1/4 cup finely chopped onion and celerey
1/4 teaspoon salt
2 Tablespoons
all-purpose flour
2 cup chicken stock or broth
1/4 cup skim milk
1/8 teaspoon black pepper
1 bay leaf
In a medium-size pan, heat the drippings over medium heat. Add the onion and celery and cook for 5 minutes or until they are soft. Turn the heat down, stir in the flour and cook, for 3 minutes more or it's golden and bubbling.
Stir in the chicken stock and bay leaf, bring the mixture to a boil, then lower the ehat and simmer. Stir occasionally, for 10 minutes.
Add the milk, salt, and pepper and simmer for about 2 minutes or untiil heated through. Remove and discard the bay leaf.
Makes 2 2/3 cups.
Calories.In 1/3 cup.....34.....Fat.....2 g......Carbs.....2 g......Sodium.....107 mg......Fiber.....0 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
