Chicken & Gravy:

  • 1 whole chicken (save chicken drippings)
  • 1 beef bullion cube
  • 2 chicken bullion cubes
  • Flour/water mixture


  • 5 medium potatoes, peeled
  • 1/4 cup milk
  • 4 Tablespoons butter (1/2 stick)
  • 1/2 teaspoon salt, or more to taste



  1. Preheat oven to 350°F
  2. Remove all gizzards from cavity and place chicken in a deep pan
  3. Bake chicken at 350°F (20 minutes per pound)


  1. Pour all chicken drippings into a medium saucepan, cooking on medium heat
  2. Add beef and chicken bouillon cubes
  3. While gravy comes to a low simmer, whisk together flour and water (For thicker gravy, add more flour than water)
  4. Slowly pour into drippings, stirring constantly


  1. Peel and quarter potatoes and place them in a large pot, covering the potatoes with cold water
  2. Bring to a boil and cook until easily pierced with a fork
  3. Drain well and transfer to the bowl of your stand mixer
  4. Using the whisk attachment, add butter and milk, beating until whipped and fluffy
  5. Add 1/2 teaspoon of salt, adding more to taste

Notes: You can utilize any chicken, peas and gravy leftovers to make a yummy pot pie!

What to Serve With This:

  • peas