Chicken, like all veggies, is rich in fiber.
When you add chicken broth to a sauce, it makes the soup more nutritious and delicious.
This is why I use a chicken stock in my Gravy.
Here are some simple recipes for making Gravy, like Chicken Stuffed Pasta.
Serve with the favorite pasta sauce: Chicken Stock Chicken Stock can be used to make gravy for most soups and stews, but if you want a less-fussy gravy, you can use chicken broth instead.
Chicken stock can be found at many Asian markets, but the stock is a little expensive.
You can buy chicken stock online or use a food processor to blend the liquid into a paste.
It takes about 20 minutes.
You want to use chicken stock to make the gravy that I’ve included in this post.
To make the chicken stock, combine 1 1/2 cups chicken broth and 3 cups water in a large saucepan over medium heat.
Bring to a boil, then lower the heat to a simmer and cook for about 15 minutes.
When the broth has reached a boil and is thick, reduce the heat and simmer for about 3 more minutes.
Remove the chicken from the heat.
In a large bowl, mix the remaining chicken broth, water, chicken, salt and pepper, and cinnamon.
For the Gravy Sauce, combine 2 cups chicken stock with 1 1 1 /2 cups water, 1 teaspoon salt, and 1 teaspoon pepper in a saucepan.
Cook, stirring frequently, for 1 hour, or until the chicken is cooked through and all the liquid is absorbed.
If you are making gravy for dinner, use the chicken to add to the soup.
Heat a large nonstick skillet over medium-high heat.
Add the chicken broth mixture, about 1 tablespoon at a time, until all the broth is absorbed and the liquid has thickened.
Add a splash of lemon juice and a little extra virgin olive oil.
Bring the gravy to a rapid boil and cook, stirring constantly, until the gravy thickens.
Add chicken and cook until the sauce thickens and the chicken sauce is thickened and bubbly, about 5 minutes.
Add more chicken broth if the gravy is too thick.
Serve immediately with the chicken.