A home cook shares the labor-intensive process of making homemade mushroom gravy from scratch, scaling up a standard recipe to produce nearly three times the original yield. Using chicken stock instead of beef to accommodate dietary restrictions, they enriched the flavor with homemade stock made from chicken thigh bones, skin, and fat—ingredients they noted are abundant due to frequent nugget-making. The recipe was further customized with Kitchen Bouquet for color, and the final product passed a "spoon taste test" with approval. The post invites readers to weigh in on whether the effort is worth the reward.
I made mushroom gravy from scratch this morning... including using homemade stock! I used this recipe: https://www.recipetineats.com/mushroom-gravy/ But I more than doubled it because it only makes 2 cups. Who goes through all the trouble of making gravy and only makes 2 cups? Especially mushroom gravy, because of how laborious it is to cook down four pans full of sliced mushrooms. The recipe calls for beef stock, but my husband can't have red meat, so I used homemade chicken stock and added Kitchen Bouquet (a product my [65f] mom taught me about when I was a kid) for color. I make my chicken stock with the bones, skin, and fat from chicken thighs, so it is chock-full of flavor (i.e. fat!). I make a lot of chicken nuggets from thighs, so I have bags full of chicken skin, bones, and fat in the freezer. I made about 6-7cups of gravy. I'll freeze some, and we'll have some with dinner tonight. Spoon taste test is a win!!! submitted by /u/Lovemybee [link] [comments]
