There's nothing quite like homemade gravy. It tastes worlds better than anything you'll buy at the store, and it's very easy to make! If you've got fresh pan drippings from a roasted chicken or turkey, you can use them to make this incredible gravy in minutes. Whether it's for a Thanksgiving dinner or a weeknight meal, this simple recipe is the only one you need.
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Things You'll Need
1/2 cup roux
1/4 to 1/2 cup pan drippings
1 to 2 cups chicken or turkey stock (preferably homemade)
1 tablespoon white wine or brandy
Kosher salt to taste
Ground black pepper to taste
Optional additions: chopped fresh thyme leaves, sautéed mushrooms
Step 1: Gather Your Ingredients
One of the things that makes this gravy special is the roux. A roux is made of equal parts fat and flour, and the fat used in this recipe comes directly from the bird for maximum flavor. Learn how to make the roux here.
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Homemade chicken and turkey stock are always going to create a more viscous, velvety sauce compared with the packaged stocks (which are technically broths), but use what you have. You can use turkey drippings with chicken stock and vice versa. If you want to use homemade stock but don't feel like making it, check out your local butcher stops, gourmet shops and seafood markets. They often sell frozen homemade stock!
Tip
Extras like chopped fresh thyme leaves and sautéed mushrooms are wonderful additions but not necessary. You could also experiment with sautéed onions and garlic. If using, cook them in some butter in a separate pan before starting the gravy, so they're ready to add in at the end.
Step 2: Heat the Roux
In a medium saucepan, heat the roux over medium heat, whisking frequently until it begins to form small bubbles and simmer slightly.
Step 3: Add the Pan Drippings
Whisk in the pan drippings. They will immediately bind with the roux to form a thick paste. Keep whisking for approximately 30 seconds.
Step 4: Add the Stock
Slowly whisk in approximately 1 cup of the stock and turn the heat to high. Add the wine or brandy. Whisk constantly. As the gravy heats up it will continue to thicken. Continue adding additional stock until the desired thickness is reached. Add salt and pepper to taste. If using, add in thyme leaves and/or mushrooms. Serve immediately. Leftover gravy can be stored in an airtight container in the refrigerator, and reheated on the stovetop. Use within a few days.
