Chykonys in Bruette (Boiled Chicken in Ale Gravy)

Ingredients

• Whole cut-up chicken, 3-4Lbs
• (Mire Poix optional)
• 2 T butter
• Rice
• 3/4 C ale or beer
• 3/4 C broth from boiled chicken
• 1/2 tsp each pepper and powdered ginger
• 1/4 tsp saffron (very optional)
• 1/2 C white bread crumbs
• Salt to taste

Directions

1. In a large pot or heavy frying pan, over medium heat, melt butter, and brown the chicken well on all sides.
2. Add (veg and) water (to cover) to the pot, bring to a boil, reduce heat, and simmer, covered, for thirty minutes or until chicken is cooked through and tender.  Let cool 
3. Cook rice and Shred chicken
4. With a basting nozzle or ladle, draw off 3/4 cup of the broth in the pot.
5. In a saucepan, over medium heat, combine broth, ale and spices. Stir in bread crumbs, bring to a boil, reduce heat, and simmer, stirring occasionally, for about five minutes.
6. Mix gravy with chicken, serve over rice

Serves four to six.

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Original recipe: A Boke of Gode Cookery

Posted by Jasmine

All-Purpose Gravy

Ingredients

• 3 tbsp butter
• 3 tbsp flour
• any spices you feel are appropriate
• 2 c beef or chicken broth (or 1½ cups of broth and ½ cup milk

Instructions

1. Melt butter in a small saucepan over medium heat. Sprinkle flour and spices on top and whisk until fully incorporated. Cook until it's golden.
2. Slowly add liquid, whisking constantly, until mixture begins to bubble. Reduce heat to medium-low-ish and simmer, stirring frequently, until gravy thickens.

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Posted by Piera

(this was kinda patchworked from various recipes I've seen over the years. I like this ratio of ingredients but, as Jasmine says, YMMV)