HELP...How do I thicken up gravy, no cornflour or granuales

[Yankydoodledandy]

So just got some chicken stock and its watery need to thicken up to make a gravy, usually use granuales or cornflour but out if both.

Any ideas????

Have you got an ordinary flour?

Normal plain flour?!

Any

You can use plain flour, just make a slurry with cold water and stir it in.

Got plain flour, would that work...do I mix with water first

Reduce it? Or fry some onions slowly, add stock (wine if you have some) then again reduce it a bit. Blend if you want it smooth.

Normal flour Mixed in a little bit of water & poured in maybe?
Boil it on high to reduce?
Just chicken stock poured off the bird do you mean?

Make a buerre manie and add that...basically equal amounts soft butter and flour mashed together, then whisk that in to whatever you want to thicken.

Melt some butter in a pan add flour keep stirring and slowly add chicken stock. Keep stirring to get rid of lumps.

Yes, just make a slurry with cold water and plain flour, about as thick as pancake batter, and then stir it in

If you have flour as above but add flour to cooking onions.

Yes mix the flour in a small amout of water first. Don't put the whole lot in the gravy at once. Put some in and stir, can always add more if need be.

Are you making Yorkshire puddings too? I add the mix into the gravy tastes lovely and thickens it x

Mix some plain flour with a bit of cold water, then dribble it in, stirring the gravy fast as you do to stop it getting lumpy. I usually add a bit at a time, to allow time to assess if it’s thick enough, as it doesn’t thicken instantly, it needs a few seconds to work.

Have you got any flour ? If so ,heat some (tablespoon )butter in a pan until melts .Add 3/4 tablespoon flour and stir ,stir ,stir until "bundled" /sort of curdled and a teeny bit brown .
Take off heat .Add warm/hot chicken stock a little at a time ,stirring .Put back on heat if necessary .

Press through sieve/teastrainer if it goes lumpy .

Really would not add flour and water to the chicken stock .Other way round .

Ok thanks

Fry some onion and blitz with the stock; or blitz some of the cooked veg/couple of potatoes with stock.

Take equal amounts of flour and butter, combine them well, as if you were making butter cream. Get your gravy base bubbling well in a saucepan, slowly add small pieces of the butter/flour mixture, beating each one in well. When all the mixture has been added, turn down the heat so the gravy is simmering, and simmer for ten minutes.
If you find your gravy is a little lumpy, you can put it through a sieve if necessary.

You can add a beaten egg, or seaweeds are thickeners too