2 pounds of chicken wings
2 tablespoons butter
2 Tablespoons Wheat Flour
6 C broth de poulet
1 cube of Bouillon
Celery salt, 2 tsp salt, pepper, garlic and onion powder, 2 tsp salt
1 tablespoon canola oil
Optional ingredients include 1/2 cup mushrooms, chopped celery, and onions.
1 teaspoon of spice on the chicken Toss to evenly coat.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes on all sides. Remove from the equation.
- Deglaze the pan by scraping bits from the bottom in the same skillet. To prepare the roux, combine the butter and flour. Whisk for 4-6 minutes, or until caramel-colored. (If you’re using celery and onions, add them now and sauté for 1 minute more.)
- Add the broth and the rest of the seasonings. Once more, whisk
more until the gravy has thickened somewhat If the gravy is too thick, thin it with 1/3 cup water.
- Return the chicken to the pan and reduce the heat to medium-low. Cover and cook for 30-45 minutes, or until chicken is thoroughly enjoy!