Need help with my first attempts to make pan gravy
I have reviewed cooking fundamentals and will continue to review and practice all that was introduced. I am enjoying this very much.
I have an immediate question: I have four medium skinless chicken breasts I would like to pan fry and make enough gravy to be able to save some to Freeze along with the cooked breasts. I am single, and save parts of my cooking for later meals like this by freezing in individual freezer bags. My problem so far is knowing how to make more gravy than would be used for just one meal, I always wind up short.
Can I stretch the amount of gravy that is made by first frying, then releasing the fonds by adding water and stirring and then add corn starch. I'm not sure how much or how to do this. I am only guessing at this point and do not want to ruin what little I have from de-glazing after cooking the chicken breasts. I want to also add a mirepoix by adding minced shallots to the de-glazed fonds.
Can you give me some advice on how I should proceed. I want to keep it very simple for this first try.