Source: U.S. Department of Defence
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Chicken or Turkey Gravy
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 SAUCES, GRAVIES, AND DRESSINGS No.O 016 02
CHICKEN OR TURKEY GRAVY
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
47 cal
3g
1g
3g
0 mg
414 mg
6 mg
Ingredient
Weight
Measure
Issue
SHORTENING
10-7/8 oz
1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
13-1/4 oz
3 cup
CHICKEN BROTH
1 gal 2-1/4 qts
PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp
Method
1 Combine melted shortening or salad oil and sifted general purpose flour. Blend together until smooth and cook at low heat for 2
minutes.
2 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat and simmer 10 minutes or
until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 1/4 Cup |
| Calories: | 47 cal |
| Carbohydrates: | 3g |
| Protein: | 1g |
| Fat: | 3g |
| Cholesterol: | 0 mg |
| Sodium: | 414 mg |
| Calcium: | 6 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SHORTENING | 10-7/8 oz | 1-1/2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 13-1/4 oz | 3 cup | |
| CHICKEN BROTH | 1 gal 2-1/4 qts | ||
| PEPPER,BLACK,GROUND | <1/16th oz | 1/8 tsp |
| Method: | |
|
1 Combine melted shortening or salad oil and sifted general purpose flour. Blend together until smooth and cook at low heat for 2 minutes. 2 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat and simmer 10 minutes or until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 3 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence