HUB, have a Gravy Question

[CDN Smoker]

My Wife made a roast chicken yesterday but for leftovers today we needed more Gravy. Here is what I did.

Remember my bone broth


Added two. Blocks


Added the leftover gravy and some store broth.


Finished product


My question, tonight I used corn starch to thicken. Really didn't get as thick as I wanted. Would a butter / flour rou been better?

Thanks

[Pappymn]

Make sure you boil the corn starch mixture. It will only reach it's full potential at a boil. I make extra slurry to make sure I have the consistency that I want a

[Las Vegan Cajun]

Hub is the resident GRAVY guru, but I can say that I get better results using a flour/butter roux mixture than using corn starch.

[drholly]

Hub is the resident GRAVY guru, but I can say that I get better results using a flour/butter roux mixture than using corn starch.

Me too!

[Las Vegan Cajun]

Another method I use is I make a <a href="http://en.m.wikipedia.org/wiki/Beurre_manié">beurre manié</a> and keep a roll of it in the fridge.  When I need to thicken gravy I just slice off as much as needed and add it to the broth until I get the desired texture I want in the gravy.

[CDN Smoker]

Pappy, I'm sure I gave the gravy enought time to thicken.

I think the answer is the roux will do a better job.

Q: would not Beurre manié still have a flour taste? Could you also not make a larger batch of roux and keep that in the fridge?

[teesquare]

I am going to throw  out a 3rd - less known option....

Arrowroot powder. It is found in all of the natural foods stores. It adds no taste to anything - and unlike flour, it will not cloud or make clear aces turn opaque.
And...it has twice the thickening power of corn starch...literally. SO - you have to be careful that you don'e turn a nice sauce or gravy into a jelly....

It is one of those cabinet residents that - if I am making something that I want to remain clear, and maybe I am trying to keep the calories in check...I reach for.

[Hub]

Roux, roux, roux your gravy boat
Gently til' it steams 

Whatever floats your gravy boat 

Life is just a bowl of gravy 

Now, what was the question?

Hub

[drholly]

I am going to throw  out a 3rd - less known option....

Arrowroot powder. It is found in all of the natural foods stores. It adds no taste to anything - and unlike flour, it will not cloud or make clear aces turn opaque.
And...it has twice the thickening power of corn starch...literally. SO - you have to be careful that you don'e turn a nice sauce or gravy into a jelly....

It is one of those cabinet residents that - if I am making something that I want to remain clear, and maybe I am trying to keep the calories in check...I reach for.

I forgot all about Arrowroot - thanks for the reminder!

[Wingman]

One more - Hol-grain rice starch from Conrad Rice Mills.  Gluten free, low cal.

[teesquare]

One more - Hol-grain rice starch from Conrad Rice Mills.  Gluten free, low cal.

Another nice choice Wing. How would you compare the thickening power to other ingredients we use for this purpose?

[CDN Smoker]

Some good info here, book marked

Thanks all for taking the time.

[Wingman]

One more - Hol-grain rice starch from Conrad Rice Mills.  Gluten free, low cal.

Another nice choice Wing. How would you compare the thickening power to other ingredients we use for this purpose?

I personally haven't used it yet.  We bought some to try when we toured the rice mill last year and my wife doesn't remember how well it worked.  This is from their site -

To thicken hot liquids, sprinkle rice starch directly into liquid and blend well. Bring to a boil stirring constantly. For thicker sauce or gravy, simply sprinkle 1 teaspoon at a time directly into the pan until desired thickness is reached.

Servings per 6oz container approx 21

Nutritional Data:
Calories - 30; Total Fat - 0g; Sat Fat 0g; Trans Fat 0g; Cholesterol 0mg; Sodium 0 mg; Total Carbohydrates 7g- 2%; Dietary Fiber 0g; Protein 0g;

A little off topic - their Konrico Wild Pecan Rice is phenomenal; it has a wonderful nutty flavor.  According to John Thorne in his book, Serious Pig, it's a cross between basmati and American long-grain rice.  We get it in their 10-pound bags which has (5) 2-pound bags inside.

[Las Vegan Cajun]

Pappy, I'm sure I gave the gravy enought time to thicken.

I think the answer is the roux will do a better job.

Q: would not Beurre manié still have a flour taste? Could you also not make a larger batch of roux and keep that in the fridge?

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I've never had a flour taste in anything I have used beurre manié in.  I suppose you could make a large batch of roux and store it for later use.  I've never done it because I usually make my roux at the time I need it for the dish I'm making. 

[Wingman]

I suppose you could make a large batch of roux and store it for later use.  I've never done it because I usually make my roux at the time I need it for the dish I'm making.

I've read that you can freeze roux with no problems.  I've never done this but am going to try it soon.  Most of the southern dishes I like require a roux but I just hate to take the time to make it, so the next time I need a roux I'm going to make a big one and freeze some.