How To Make Gravy
Making gravy is a simple procedure that starts with broth or stock which is thickened and reduced, and then seasoned to perfection.
If you start out with the pan drippings from a roasted 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.
Also see: Mushroom Gravy Recipe
What You'll Need:
• Chicken stock or turkey stock (or broth)
• Butter and flour
• Kosher salt and freshly ground black pepper
• Mesh strainer
• Pan drippings from a roasted turkey (optional)
• Carrots, celery and/or onion (optional)
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.
More Thanksgiving Sides:
• Green Bean Casserole
• Glazed Carrots Recipe
• How to Cook Corn on the Cob
• Mashed Sweet Potatoes
• Cranberry Sauce Recipe
• Homemade Stuffing Recipe
• Cornbread Stuffing Recipe