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How To: Making Gravy Make a Plan to Bring Out the Flavors in Your Pan
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HOW TO: Making Gravy

HOW TO: Making Gravy

Make a Plan to Bring Out the Flavors in Your Pan

Toolkit

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

Try this with:

PERDUE® Oven Ready Whole Seasoned Roaster (6 lbs.)

Remember:

Ensure doneness with a meat thermometer.

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

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