So. We’ve tossed leftover chicken trimmings in a pressure cooker with a few tasty things to make a very respectable chicken stock.
Next, we’ve combined a bag of seasoned stuffing mix and dried out biscuit crumbles with some veggies, seasonings, and a bit of that nice chicken stock; scooped ’em into individual servings of stuffing balls, and have them baking quietly in the oven.
Now’s the time to gather the rest of the stock and make a creamy, tasty gravy.
•1/2 cup unsalted butter
•1/2 cup all-purpose flour
•1 quart cold chicken stock
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Peppers Sauce (or your own fave hot sauce, to taste)
•1/3 cup heavy cream
•1/2 tsp coarse sea salt
•1 tsp white pepper
•1 tsp dried parsley
•1/8 tsp Cayenne
•1/8 tsp garlic powder
*Optional, or mebbe a dab of sherry.
Melt the butter in a saucepan over medium-low heat.
Add the flour and whisk until you have a smooth, fragrant, and lightly browned roux; between ten and twelve minutes.
Reduce heat to low.
Bring the gravy to a simmer, then cook and stir until it is thick enough to coat the back of a spoon, 10 to 15 minutes.
Stir in heavy cream, and season with salt, white pepper, Cayenne pepper, and garlic powder.
Stir until heated through.