Take the time to make a delicious pan gravy. You don’t want to be a gravy sinner, do you?
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 3 cups
- 1 quart low-sodium chicken broth
- 1/4 cup dry white wine
- 5 sprigs fresh thyme
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 1 bay leaf
- Pan drippings from one roast turkey or chicken
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 1/2 teaspoons granulated garlic
- Salt and pepper to taste
- Make a broth reduction: Heat chicken broth, wine and herbs in a medium saucepan. Bring to a boil and cook until reduced by half, approximately 15–20 minutes. Remove herbs and discard. (Broth reduction may be made up to 3 days ahead and reheated when ready to make gravy.)
- Make a simple roux to thicken gravy: Melt butter in a medium saucepan, add flour and whisk continually to form a thick roux. Continue stirring until flour is a caramel brown color. (Roux can be made earlier in the day and reheated when ready to make gravy.)
- Gather pan drippings: Pour drippings from roasting pan into a glass measuring cup or fat separator. Place in refrigerator to cool and allow fat to rise to the top. Use a ladle to remove fat from top (and discard) or use a turkey baster to suction darker pan drippings from the bottom.
- Add pan drippings to simmering broth reduction. Slowly ladle broth/dripping mixture into hot roux, over medium heat, whisking continually so no lumps form. When all liquid is incorporated stir in granulated garlic and allow gravy to simmer for 5-10 minutes so flour can cook, stirring occasionally. If gravy becomes too thick simply add some additional chicken broth or water. If it’s too thin, simmer a little longer to reduce. Season to taste
- with salt and pepper just before serving.