*requires the saved drippings of a chicken or a turkey. I will roast a chicken with poultry season and garlic, save the drippings, toss in the fridge or freezer (up to three months) and then have the drippings ready to go when I need gravy. Or use the drippings from the turkey I just roasted for the holiday.
I don’t make gravy that often. No particular reason, it’s just something that feels special to me so I only make it a few times a year. Always Thanksgiving. Who can resist that drink-me sheen of hot gravy in a porcelain sauce boat?
Equipment: saute pan, whisk, measuring cup. Serves: 3ish Cups.
1/2 C Reserved poultry drippings. Lil bits of meat a plus.
1T Butter
1/4 C Flour
3 C Chicken Stock (liquid prepared)
1 T finely diced fresh Sage
1 T fresh Thyme stripped from the stem
1/4 C heavy cream
Salt and Pepper to Taste
On medium heat, warm the poultry drippings and melt the butter, whisking together. Once melted, add the flour, whisk quickly, allowing the flour to cook for about a minute to cook out the raw flavor. Slowly add the chicken stock, whisking vigorously as you add it. Adding too much stock without incorporating into the flour mixture results on lumpy gravy. Which isn’t the worst thing in the world, tbh, just whisk your lil heart out til most of the lumps are gone. Once a cup or so of the stock has been incorporated smoothly, add the rest of the chicken stock, still whisking. If you are like me and like getting things done, turn the burner up to high and keep whisking, making sure to keep the mix from sticking to the bottom of the pan. The slower/lower the cooking, the more forgiving the gravy will be regarding your attention with the whisk. I just like getting it done. Whisk, attending to the gravy, until it begins to thicken. Add the herbs, heavy cream, then add salt and pepper to taste.
Ok to refrigerate for three days.
