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

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Try this With

Perdue
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