- 1 cup butter
- 1 cup flour
- 8 cups milk, warmed
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon garlic salt
- 2 cups chicken, cooked and shredded
- Biscuits, toast, rice, or mashed potatoes
On medium heat, melt butter in skillet. Stir in flour with gravy stirrer. Keep stirring until the mixture just starts to bubble. Add milk a few cups at a time. Stir and scrape skillet frequently until thickened. It may take 10-20 minutes, or longer for a double or triple batch. Once thickened, stir in bouillon and garlic salt until dissolved. Add chicken. Cook on low until chicken is warm. Serve over biscuits, toast, rice, or mashed potatoes.
This gravy can also be used to make chicken enchiladas (with more chicken, taco seasoning, tortillas, black olives, and cheddar cheese).