Because you know you should! Learn how to make gravy from scratch with pan drippings (or butter) with this quick and easy recipe.
Ingredients:
-
- pan drippings from roasted chicken/turkey or 1/4 cup butter
- 1/4 c flour
- 2 c chicken stock or broth
- salt and freshly ground black pepper to taste
Directions:
- Pour pan drippings into a 2 cup measuring cup.
- Scrap the browned bits the cup.
- Skim and reserve fat from drippings.
- Pour 1/4 cup of the fat into a medium saucepan. If you don’t have 1/4 cup fat, add enough butter to equal 1/4 cup.
- Set over medium heat.
- Whisk in flour. Continue cooking for 1 to 2 minutes, whisking constantly.
- Add stock or broth to the drippings in the measuring cup to equal 2 cups.
- Slowly whisk in stock mixture until fully incorporated.
- Cook, stirring frequently, over medium heat until thickened and bubbly,
- Cook and stir 1 minute more.
- Season to taste with salt and pepper.
- Correct color with Kitchen Boquet
Servings: 8 – 2 cups
Source: Allrecipes Test Kitchen, modifications GK.
Notes:
- The longer you cook the flour, the more toasted it becomes. The more toasted your flour is the thinner your gravy will be and the more of a rich nutty flavor you will get.
- Add any flavor, fat, or liquid you want to. This recipe is all about the ratio of fat to flour to liquid.
- If you’d like a bolder flavor, you can season the gravy however you like. Our experts suggest lemon pepper, poultry seasoning, garlic, rosemary, or thyme.