Around these parts, Wednesday night is chicken night. Me and Chris use to order out every Friday, and we would ask each other, “what do you want for lazy Friday?” Then we discovered one of our FAVORITE chicken places offer a huge discount on Wednesdays. So now we have chicken every Wednesday. No regrets. What makes this chicken so good is it’s one of those places with the spinning chicken machines. The chicken roasts and drips its fat on the chicken below it, so the chicken is constantly basting in chicken fat. SO. AMAZING. Since I don’t cook on Wednesday, I thought it would be cool to try out some homemade dipping sauces. Chris only enjoyed the mayonnaise based ones, but I think my favorite was the Asian sauce. Hope you like ALL of them!
It took me several years to master the art of gravy. I think this was mostly due to the fact that I was stubborn. I kept thinking if gravy is just fat, starch, and liquid, I can make it in any order I want. WRONG. Gravy making is an art, but at its core it is a science. Meaning, there is a very rigid formula. Equal parts flour and fat, then however much liquid is needed to reach your desired thickness. As long as you’re not trying to go off this course, you can add gravy to any of your meals in under 15 minutes! Onion gravy is my favorite because it is delicious and the onion adds nutrition to an otherwise fatty indulgence. I also use stock cubes instead of liquid broth or stock because they are CHEAP and take up very little space in my already tiny pantry. And it totally doesn’t matter in this recipe because the gravy is so strongly flavored from the onion!