Corn starch gravies
Source: geniuskitchen.com
Ingredients
Standard gravy
2 tablespoons cornstarch
1⁄4 cup water (use to mix corn starch)
Herbed Chicken Gravy
1 tablespoon parsley (chopped)
1⁄4 teaspoon poultry seasoning
Onion Mushroom Gravy
2⁄3 cup mixed mushrooms (sliced mushrooms sauteed in fat drippings)
2 tablespoons fat (drippings)
Method
Cook water or broth over medium heat, stirring to loosen brown bits. Remove from heat. Mix corn 2 tablespoons corn starch with 1/4 cup cold water stir until smooth. Stir into pan.
Stirring constantly, bring to boil over medium heat; boil 1 minute to thicken. Season to taste. Makes 2 cups.
Herbed chicken Gravy: Follow above directions, using chicken broth. stir in 1 tablespoons of chopped parsley and 1/4 teaspoon of poultry seasoning.
Onion and Mushroom Gravy: Follow above directions using broth with the onion and mushroom recipe.
Cooks Tips: 1 tablespoon corn starch = 2 Tablespoons flour. Corn starch has twice the thickening power of flour.When a gravy, sauce, soup or stew calls for flour, use half as much corn starch to thicken.
To thicken hot liquids: first mix corn xtarch with a little cold water, until smooth. Gradually stir into hot liquid until blended. Stirring constantly, bring to boil and boil for 1 minute until thickened.