Poultry Gravy
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.
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.