There are wonderful chicken stocks that come in quart boxes - some are fat free, organic and without msg. If you have a Trader Joe's they carry them, but they might even be available in the market. If you can tolerate some fat, you can make a roux with the fat and flour (melt the fat and let the flour cook in it a minute or so) then add the broth. You can spike up the flavor with a little wine, some herbs and also by simmering your baked meatballs in it. I just made the WW Chicken 'n' Biscuit recipe on the board and the gravy was awesome. I used a bit more fat than called for (2 TBS) and 2 cups of stock and 1/2 cup white wine.
Another idea for yummy drippings. Roast a chicken. You can eat the skinless breast and feed hubby, the neighbor or the dogs, the dark meat. The drippings, defatted, should be wonderful. Use the boxed stock, white wine, a combo or even just some water to get them up, refrigerate so the fat comes to the top and is easy to remove. Then thicken the gravy either with the roux method or cornstarch. The roux method produces the best flavor and texture, I think.
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