Play
Making Gravy Video
How To: Making Gravy Make a plan to bring out the flavors in your pan.
How To
Back to List

How To: Making Gravy


Make a plan to bring out the flavors in your pan.

Toolkit

Toolkit
  • Fat separator
  • Ladle or large spoon
  • Wooden spoon
  • Whisk
  • Flour

Deglaze the Pan

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

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.

Remember

Remember

thermometer

Ensure doneness with a meat thermometer.

Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.

More How-Tos

More How-Tos

Shredding and Pulling
Shredding and Pulling
Butterfly a Whole Bird
Butterfly a Whole Bird
Basting
Basting
Broiling
Broiling

View More


Try this With

Perdue
More at Youtube

Hi! Is there anything we can help you find?

YES. PLEASE! NO THANKS

SEND ME COUPONS!
x

Need help finding something?

Our hours of operation are from 9.00 AM to 6:30 pm EST, Monday - Friday.

Please contact us or text us at 1.800.4Perdue (1.800.473.7383).

CONTACT US

Sign up for recipes and more!

SIGN UP NOW
PERDUE® CHICKEN PLUS™ No thanks, i'll try it later No thanks, i'll try it later