2 cubes instant chicken bouillon
2 T. flour
1/8 - 1/4 t. pepper
2 T. butter
1 c. cold water
On a flat surface, crush bouillon cube until powdery. In a small bowl, combine bouillon, flour and pepper. In a small saucepan, melt butter. Add dry mix; cook and stir until lightly browned about 1-2 minutes. Whisk in water until smooth. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
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Tips: This was an easy gravy to put together and I served it with Rosemary Pork Chops. If you usually keep bouillon in a jar instead of in cubes, I would estimate that you will need about 1/2 - 3/4 teaspoon to equal the 2 cubes. To crush the cubes, I simply used the flat side of my meat tenderizer and they crushed immediately. You can also substitute beef bouillon to make a beef gravy. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.
Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes
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