How To: Making Gravy
Make a plan to bring out the flavors in your pan.
- Fat separator
- Ladle or large spoon
- Wooden spoon
DEGLAZE THE PAN
- Remove the chicken or turkey from the roasting pan or skillet it’s been cooking in and place it on a carving board. Set it aside.
- Skim off most of the fat with a fat separator or a ladle.
- Reserve the fat in a glass measuring cup for making a slurry.
- Deglaze the pan over low heat, using the leftover juices plus stock or wine.
- Scrape up the caramelized fat and meaty bits stuck to the pan.
THICKEN WITH FLOUR
- Add equal parts flour to the reserved fat and whisk together until smooth. The order of the mixture is important—fat will bind with the flour, eliminating lumps.
- Slowly add this mixture (slurry) back into the pan to thicken.
- Whisk slurry in with the pan juices over low heat; bring to a boil.
- If the gravy becomes too thick, you can add more stock or wine as needed.
- Season to taste and continue whisking until smooth.
- Strain if necessary.
- Ensure doneness with a meat thermometer.
- Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.