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.
2. 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.
3. 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.)
4. 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.
5. 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!