Poultry Gravy

Ingredients (~1.5 cups)

• Drippings from 1 roasted bird
• 1.5 cups chicken stock
• 1/4 cup all-purpose flour
• 1/4 cup water
• Salt and pepper to taste

Deglaze the Pan

After you roast your chicken or turkey, remove the bird from the roasting pan to a cutting board to rest.

Pour the drippings from the pan into a measuring cup or bowl. Let the fat rise to the top, then spoon it off and discard it.

Place the roasting pan (with any browned bits, but not the separated fat) across two burners on your stove over high heat.

Carefully pour in the 1.5 cups of chicken stock. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan as the stock comes to a simmer.

Thicken the Gravy

In a small bowl, add the 1/4 cup of flour and 1/4 cup of cold water. Use a whisk or a fork to mix these two together until it is completely smooth and has no lumps. This is your slurry.

While the stock in the roasting pan is simmering, slowly pour in the slurry while whisking the stock constantly.

Continue to let the gravy simmer, whisking, for ~5 minutes. The gravy will thicken up, and this cooking time is necessary to remove the raw flour taste.

The gravy will thicken a little more as it cools.

Strain and Serve

Taste the gravy and add salt and pepper as needed.

Pour the finished gravy through a fine-mesh sieve into a gravy boat or bowl. This step is optional but ensures a perfectly smooth, lump-free texture.

Serve immediately.

Poultry Gravy

prep time:10 minutes mins

cook time:10 minutes mins

total time:20 minutes mins

This is a classic pan gravy made from the drippings after roasting a chicken or turkey. This method uses a simple flour-and-water slurry to thicken the gravy, which is a classic technique that avoids the need to make a separate roux. The entire process can be done in the roasting pan while the bird is resting.

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Ingredients

• ▢ Drippings from 1 roasted bird
• ▢ 1.5 cups chicken stock
• ▢ 1/4 cup all-purpose flour
• ▢ 1/4 cup water
• ▢ Salt and pepper to taste

Instructions

• Remove roasted bird from pan and let rest.
• Pour drippings into measuring cup and skim off fat.
• Place roasting pan across two burners on high heat.
• Add chicken stock and scrape browned bits from pan.
• Whisk flour and cold water into smooth slurry.
• Slowly pour slurry into simmering stock while whisking.
• Simmer and whisk gravy for 5 minutes.
• Season with salt and pepper to taste.
• Optional: Strain gravy through fine-mesh sieve.
• Serve immediately.

Notes

Gravy will continue to thicken as it cools.