Troll Cave

You know what I mean by “Baked Chicken”. The chicken you ate last night drowned in ketchup or gravy. Usually it’s chicken breasts with some kind of breaded topping–crushed cornflakes, or seasoned bread crumbs. Now it’s the next day, and the chicken hasn’t gotten any more moist or flavorful. Now what?

Well, I make a meat gravy. I’m sorry for the unoriginality, but it’s just a really good way to use up leftover meat. Since this kind of chicken doesn’t have much flavor itself, I prefer to make a seasoned gravy.

I peel several cloves of garlic, and chop them up. I cook that in a stick of butter, and then add 1/2 cup flour and 1 TB. chicken boullien powder, and cook it till it’s brown and bubbly. Then I add one can of concentrated chicken broth, 2 cans of water, and one can of evaporated milk. That’s the basic gravy; you just have to stir and cook until thick.

Next you add your chosen seasonings. I used basil, oregano, black pepper, and granulated onion powder. I also used some grated parmesan cheese (maybe half a cup?). You have to be careful not to add too much, because it does make the gravy saltier. This is kind of what I call “Chicken Gravy, Italian Style.”

And then, of course, chop up the meat, stir it in, heat it through, and serve over mashed potatoes or toast. Warm, flavorful, and filling.