Chicken Mashed Potatoes Gravy

Ingredients:

Chicken & Gravy:

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

Potatoes:

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

Directions:

Chicken:

  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)

Gravy:

  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

Potatoes:

  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