Name: GRAVY
Prep time: 5 min
Total time: 13 min
Yield: 4
Cuisine: Sauces & Condiments
Ingredients: 1 cup 1 to 2 cups pan drippings (from roasted turkey, chicken, or Cornish hens); .25 cup all-purpose flour; 1 cup 1 to 2 cups stock (low-sodium or unsalted turkey or chicken stock, or water); 1 tsp Kosher salt, to taste; 1 tsp Black pepper, to taste

There are many ways to make gravy for a turkey or chicken dinner, including some shortcut gravies using butter instead of pan drippings along with chicken or turkey stock. This is a recipe for a classic turkey gravy made with pan drippings, flour, and water or stock. Purchased chicken or turkey stock may be used, but it should be a good quality stock and low in sodium or unsalted. For best results, make your own stock.

Use this recipe for roasted turkey, chicken, or Cornish game hens and even turkey hash. The recipe can easily be scaled up or down for a large roasted turkey or smaller hens. It depends on how much fat you have in the drippings. A small amount of butter can be added to the turkey or chicken fat if you do not have 1/4 cup.

GRAVY

Pour the turkey or chicken pan drippings into a 2-cup measuring cup or gravy separator and skim the fat off. Alternatively, put the measuring cup in the refrigerator until the fat solidifies on top and can be easily skimmed off.

Put about 1/4 cup of the fat into a saucepan over medium heat.

Discard any remaining skimmed fat from the drippings. Add enough stock or water to the liquids left in the measuring cup to make 2 cups of liquid. Pour into the flour and fat mixture. Cook, stirring or whisking continuously, until thickened and bubbling. Continue cooking for about 1 minute, stirring constantly.

Add kosher salt and freshly ground black pepper to taste.

GRAVY

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