Making gravy is sometimes an intimidating task, but it doesn’t have to be! In fact, once you try it out and practice a few times, it’s super rewarding to know that you don’t have to rely on any type of packet to make it.
These are the main store-bought ingredients I use: unbleached flour, chicken broth, spiced cider, salt and pepper. You could use regular apple cider (not apple cider vinegar) or just not use the cider at all. It just adds some sweetness.
The most important ingredient is this: grease/grit/fat/drippings/bits and pieces of goodness at the bottom of the roasting pan when you make turkey or chicken. But, it needs to be put through a sieve because the gravy won’t be nice and smooth otherwise. Set that aside.
Next, in a small saucepan melt the butter. Add the two tablespoons of flour.
Whisk immediately and vigorously, for about 3-4 seconds. Remove from heat immediately.
In a separate large saute pan, add the strained fat from the bottom of the roasting pan. Heat gently, then add the broth.
I use the Saffron Road Traditional Chicken Broth (which is halal, healthy and quality sourced) for this recipe.
It’s low sodium, which is great because if you’re putting gravy on mashed potatoes, chances are that the potatoes are also salted.
Add a little more flour, as needed. I do about 1 tablespoon at a time, to produce the texture you want.
Whisk, whisk and whisk away. Pour into a serving glass or pretty gravy jar- nice and hot so that it doesn’t make the potatoes (or french fries, which is common in the South) cold. This is also your chance to salt and pepper the gravy well. Taste it as you cook, that’s the key!
Enjoy, enjoy, enjoy- gotta love those mashed potatoes!
- Pan juices and from turkey or chicken, strained from all bits
- 3 tablespoons unsalted butter
- 3 tablespoons flour + approximately 2 more tablespoons
- 2 cups chicken broth
- 2 tablespoons spiced apple cider
- Sea salt, to taste
- Freshly ground black pepper, to taste
- When the turkey or chicken is fully cooked, drain the grease/fat/drippings from the bottom of the pan and pour through a sieve to remove all of the bits and pieces. Set aside.
- In a separate saucepan, melt the butter and whisk the flour in swiftly so as to prevent any lumps. This should only take a few seconds once the butter has warmed and melted. Remove from heat immediately.
- To a larger pan, gently warm the turkey or chicken drippings that have been through the sieve. Add in the butter + flour mixture and whisk it in completely, removing any lumps. Add the chicken broth and cider, salt and pepper. Continue whisking then slowly add additional flour, if necessary to reach the desired texture. Be patient when adding the flour and whisking, as it will thicken slowly and adding more flour than necessary will make the gravy taste pasty. Taste for any additional salt and pepper before serving.