Corn Starch Gravy and Other Tips |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 8 |
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These recipes and tips are on the side of a Canada Corn Starch box. I have used this product always and I have never had it fail me. Although it is called Canada Corn Starch it is actually from Memphis Tennessee so I do not know what the this product would be called in the USA. Ingredients:
1 3/4 cups broth (chicken or beef) or 1 3/4 cups water (chicken or beef) |
2 tablespoons starch (canada corn starch) |
1/4 cup water (use to mix corn starch) |
1 3/4 chicken broth |
1 tablespoon parsley (chopped) |
1/4 teaspoon poultry seasoning |
1 cup onion (saute' chopped) |
2/3 cup mixed mushrooms (sliced saute' in fat drippings) |
2 tablespoons fat (drippings) |
1 tablespoon starch (canada corn starch) |
2 tablespoons flour |
Directions:
1. 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.
2. Herbed chicken Gravy: Follow above directions, using chicken broth. stir in 1 tablespoons of chopped parsley and 1/4 teaspoon of poultry seasoning.
3. Onion and Mushroom Gravy: Follow above directions using broth with the onion and mushroom recipe.
4. 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 Canada Corn Starch 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.
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