Chicken or Turkey Gravy RecipeMaking chicken or turkey gravy is a simple procedure that starts with broth or stock which is thickened and reduced.
If you start out with the pan drippings from the roasted chicken or turkey, your gravy will be more flavorful, but it's not absolutely necessary. In a pinch, you can make a simple gravy from a can of chicken broth and a tablespoon each of butter and flour.
You might want to check out these recipes for chicken stock and turkey stock.
Time Required: 20 minutes
- Heat four cups of stock or broth in a saucepan over a low to medium heat, just until it starts to simmer. If you have the pan drippings from a roasted bird, add them to the stock or broth, but be sure to drain off any excessive amounts of fat first.
- Melt four tablespoons of butter (or the fat from Step 1 above) in another saucepan over medium heat. If you have carrots, celery and/or onions: Chop them up (about a tablespoon of each for every cup of broth you're using) and cook them in the hot butter or fat until slightly browned but not burnt.
- Stir four tablespoons of flour into the pan with the hot butter or fat (with or without the veggies) to make a paste called a roux. Cook for a minute or two, until the roux is golden brown color.
- Slowly pour the hot stock or broth into the pan with the roux, whisking the mixture as you add it.
- Return to a boil, then lower the heat to a simmer and reduce by about a third.
- Strain the gravy through a mesh strainer lined with cheesecloth. Season to taste with Kosher salt and black pepper and serve.
- A bay leaf will add flavor and aroma to the gravy. You can add a bay leaf to the stock or broth while you are first heating it up, or add it to the gravy in Step 5 before reducing it.
- Add a finely minced clove of garlic to the carrot-celery-onion mixture in Step 2.
- You can hold the gravy on the stove for a while, but it may continue to thicken. If this happens, just thin it out with some more hot stock, broth or water.
What You Need
- Chicken stock or turkey stock (or broth)
- Butter and flour for making a roux
- Kosher salt and freshly ground black pepper
- Mesh strainer
- Optional: Pan drippings from roasted chicken or turkey
- Optional: Carrots, celery and/or onion