Gravy without Grief

I can’t tell you the number of times I’ve goofed up the gravy over the years. Lumpy, bland, too thin, flavorless and everything in between – usually, of course, in front of a kitchen full of guests on Thanksgiving. Typically I roll pretty easily with mess ups in the kitchen, but this one bugged me. My mother made it look so easy and effortless – I just had to figure it out. After all, it’s just gravy for heavens sake – it can’t be THAT hard!

A little research and a few roasted birds later I had my “Aha” moment. It’s really all about the roux, the ratios and a few friendly gravy-making essentials. Who knew a little math could be so important? (Exactly what Miss Mac, my high school algebra teacher, kept telling me!)

As you’ll see, the ratio of fat and flour to liquid along with a little patience is the secret to this easy, delicious Great Gravy. This basic recipe produces a thick, smooth flavorful gravy every time and is a breeze to customize. If the spirit moves you – replace some of the liquid with wine or fruit juice, add your favorite herbs and spices to make it your own. Just remember the ratios and you’ll be fine.

I wish you, your family and your friends a Happy Thanksgiving full of good food, Great Gravy, love and laughter.

Great Gravy

Gravy can be anxiety provoking - particularly on a big day like Thanksgiving. This fantastic recipe creates a smooth, flavorful gravy every time. Use it with turkey, beef, pork or chicken - as you'll see it's all about the roux and the ratios.

Servings people

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1/4 cup butter or fat from the pan
1/4 cup gluten free flour blend or regular flour
4 cups chicken broth or combo of pan drippings/broth
1 tsp kosher salt
1/2 tsp ground black pepper

Instructions

Remove the meat from the roasting pan and pick any icky pieces of skin or gristle from the bottom of the pan. (I often add a few cups of chicken stock to my turkey or chicken while it's cooking if I notice it's not producing much liquid)
Pour the pan juices into a measuring cup and let sit for a few minutes - until the fat begins to separate from the juices
Spoon the fat off the top of the juices (as best you can, don't worry if you don't get it all) and save - add enough chicken (or turkey) stock to the juices to equal four cups
Place the roasting pan over medium heat (across 2 burners, if it's a large pan) and add a 1/4 cup of fat (any combination of fat from the pan and butter) to the pan and cook until melted and hot
Add the 1/4 cup of flour (I like the Bob's Red Mill One-to-One blend, but any good gluten free flour mix will work) Of course, regular flour works beautifully here too if you don't need it to be gluten free.
Turn down the heat a bit and stir the mixture constantly until the fat and flour is mixed, thick and begins to brown - 2-3 minutes (otherwise known as making a roux)
Add one cup of the liquid and stir like crazy
Continue to stir constantly until it begins to thicken - it should only be about 30 seconds
Add the remaining liquid one cup at a time, stir, stir, stir (are you sensing a theme here?) until the gravy is thick. Add the 1 teaspoon of salt and 1/2 teaspoon of pepper.
If the gravy is too thick - add more chicken stock and continue to stir. If it's too thin, mix 1 tablespoon of flour blend with 1 tablespoon of water and add to the gravy. Stir until it thickens - repeat this, as needed, until the gravy is nice and thick.
Turn the heat down and let the gravy simmer until the flavors have melded well - 5-10 minutes. Taste and adjust the seasonings.
Serve the gravy with your turkey, chicken, pork or beef and enjoy. I like to use creamers rather than gravy boats when I serve gravy - that way I can place a few on the table and everyone gets hot, delicious gravy. (OK and I love creamers, so I have a boatload of them!)