How to Make Gravy

Some people just can't make gravy. Or at least they believe they can't make a good gravy. Gravy is actually very easy to make. All you need is some flavourful pan drippings, flour, salt, pepper and liquid. I prefer to make all my gravies using either chicken or beef broth. Never water. And I like to simmer fresh herbs to enhance the flavours. Sage or thyme is wonderful in chicken, pork and turkey gravy. Rosemary works well in beef or pork gravy.

This method works for beef, pork, lamb, etc...

Roast a chicken or turkey or in this case a couple of whole chicken breasts.

Remove chicken to a platter and while it rests make the gravy. There should be 3 or 4 tablespoons of chicken fat in the pan along with the wonderful brown bits. If there isn't enough fat, add a little oil or butter to the pan.

Now you want to make a roux. Add flour to the pan. The amount of flour added will depend on how much fat is in the pan.

Stir over medium heat for a few minutes. You need to cook the flour so that the gravy won't taste of raw flour.

Add chicken broth, keep stirring as gravy thickens. I don't like a thick gravy so I add more broth. This is something you can adjust to suit your own taste. If using herbs add them now. I usually chop up fresh sage (dried sage also works)  and add it to chicken gravy and simmer for 10 or 15 minutes over low heat. Adjust seasoning. Gravy can be served as is or it can be strained.

TIP:  Sometimes you end up with lots of liquid, rather than brown bits/pan drippings.  Either place the roasting pan back into the oven (Minus the meat) and let the juices reduce and eventually brown or place the roasting pan on top of the stove and let the liquid reduce.



Hot Chicken/Turkey Sandwiches

Any leftover gravy can be frozen and used in so many ways. Hot chicken sandwiches, in pot pies or meat pies. Added to stews, etc....