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Results 51 - 60 of 125 for chicken bouillon gravy
51. COQ AU VIN
Unjoint chickens, skin, flour, salt and ... burning, add brown gravy and chicken bouillon, cover, simmer until well ... heated thoroughly. Serves 8.
Breasts of about 3/4 pound each in weight. Have them boned - 1 breast for each man and 1/2 breasts for each women. Skin breasts and pound ...
53. CHICKEN GRAVY
Mix milk and flour and add to chicken bouillon. Heat over medium heat, stirring constantly, until thickened. Yield: 1 1/2 cups.
54. TUNA GRAVY
Cook on stove top, doesn't work well in microwave. Warm milk slowly and add onion. Mix cornstarch with water (4 tablespoons and 1 cup ...
About 30 minutes before serving: ... use to coat chicken breast halves. In 12-inch skillet ... mix sherry, chicken bouillon, 1 tablespoon flour, and ... platter. Makes 4 servings.
In medium skillet, stir flour into oil; cook and stir until brown. Stir in liquid and bouillon; cook and stir until thickened. Add pepper to taste.
57. SAUSAGE GRAVY
Melt butter; add pepper and ... lightly browned. Dissolve bouillon in water, add to flour ... and cook very slowly for five minutes. Makes 1 cup.
1. In small bowl combine ... mallet pound each chicken piece until 1/4 inch thick. ... drippings stir flour, bouillon and 1/2 teaspoon salt until ... chopped parsley. Pour gravy into gravy boat, pass separately.
59. GRAVY
Place water, flour, bouillon cube and a couple of ... seasonings such as poultry seasoning). Avoid adding salt, as bouillon cubes are very salty.
In Dutch oven brown chicken. Dissolve bouillon cube in 1 cup hot ... stirring occasionally. Delicious over mashed potatoes, rice, or biscuits.
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