Our never-fail go-to gravy
Everyone loves a good gravy, yet it seems to be one of those basic preparations that elude many cooks. The key is to approach gravy as a roux-thickened sauce. While pan drippings definitely make for a nice gravy, using chicken stock ensures that the proportions of cooking liquid to fat are easily controlled. For gravies using pan drippings—say from a roast turkey or chicken—use an oil separating cup to remove most of the fat from the drippings or your gravy will be too greasy. Reserve some of the cooking fat to make your roux—about 3 tablespoons (45 ml) worth—and discard the rest. We use a pinch of ground sage, a classic poultry spice, to flavor this poultry gravy along with thyme and celery salt so that the gravy is richly flavored and truly adds pizzazz to the meat. This gravy recipe can be doubled or tripled depending on the size of your bird or your available drippings.
Ingrediënten
MAKES: 240 ml
- 45 ml butter or pan grease from roasted chicken or turkey
- 17 g flour
- 360 ml Chicken Stock or cooking liquid from roasted chicken or turkey
- ¼ tsp ground sage
- ¼ tsp minced thyme leaves
- ¼ tsp celery salt
- ¼ tsp white pepper
- Salt as needed
Instructies
- Melt the butter or heat the pan grease in a medium saucepan over medium heat.
- Add the flour and whisk well until it is completely incorporated into the butter or fat.
- Continue to cook, whisking, until the flour begins to brown slightly, about 2 minutes.
- Add the chicken stock or cooking liquid and whisk well until the mixture is completely combined.
- Reduce the heat to a simmer and add the sage, thyme leaves, celery salt and white pepper.
- Simmer 5 to 6 minutes more or until the mixture is thick enough to coat the back of a spoon.
- Taste to adjust salt.
Notes / Tips / Wine Advice:
Serve hot with roast turkey or chicken.
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