Pan Gravy for Roasted Chicken or Turkey

• Time: 15 minutes

Ingredients

For  Single recipe    (Makes 1¼ cups gravy)

• 2 tablespoons drippings (fat and juices)
• 2 tablespoons flour
• ⅛ teaspoon ground thyme
• ⅛ teaspoon ground sage
• 1 cup broth (for a creamy gravy use ½ cup broth and ½ cup milk)
• Salt and pepper to taste

Ingredients

For  Double recipe    (Makes 2½ cups gravy)

• ¼ cup drippings (fat and juices)
• ¼ cup flour
• ¼ teaspoon ground thyme
• ¼ teaspoon ground sage
• 2 cups broth (for a creamy gravy use 1 cup broth and 1 cup milk)
• Salt and pepper to taste

Instructions

1. Place drippings in a saucepan.
2. Heat on medium-low.
3. In a small bowl whisk together flour, thyme, and sage.
4. Add flour mixture to drippings.
5. Incorporate with a whisk stirring constantly until mixture is smooth and bubbly.
6. Whisk in liquid; heat to a simmer, whisking constantly.
7. Turn down the heat.
8. Simmer and whisk 1 minute until liquid is slightly thickened.
9. Add salt and black pepper to taste.
10. Serve.

Comments

Serve with mashed potatoes, roasted chicken, or roasted turkey breast.

Categorized in

• Sauces

Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).

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