How To Make Chicken Gravy With Turkey Drippings

Make the Roux

Mix flour and fats.

In a saucepan over medium warmth, make a roux: melt the butter and whisk within the flour to form a sandy paste.

Gradually add the broth to the roux, whisking continually until easy.

Bring the mixture to a simmer and cook, stirring often, till thickened, about 10 minutes.

Season the gravy with salt and pepper to taste. Strain the gravy through a fine-mesh sieve right into a serving bowl.

Cook till golden brown.

In a medium saucepan, make a roux by whisking together the flour and butter.

Cook over medium warmth, whisking continually, till the roux is golden brown, about 5 minutes.

Add the Drippings

Gradually whisk in drippings.

Add the Drippings

Gradually whisk in drippings.

Bring to a boil.

Add the drippings to a saucepan or skillet over medium heat.

Bring to a boil, stirring occasionally.

Reduce heat and simmer for 10 minutes, or until the gravy has thickened.

If the gravy is simply too thick, add some water or chicken broth.

If the gravy is too thin, add some cornstarch or flour.

Season with salt and pepper to taste.

Serve over turkey, chicken with gravy recipe, or other roasted meats.

Simmer and Thicken

Reduce warmth and simmer.

Simmer and Thicken:

– Bring the gravy to a simmer over medium heat.

– In a small bowl, whisk together the cornstarch and water until smooth.

– Gradually whisk the cornstarch mixture into the gravy.

– Bring to a boil and scale back heat.

Reduce heat and simmer:

– Reduce heat to low and simmer for 15-20 minutes, or until the gravy has thickened to your required consistency.

– Stir often to prevent burning.

Stir occasionally.

Simmer and Thicken, Stir Occasionally:

Once you may have separated the fats from the drippings, you’ll be able to begin to thicken the gravy. To do that, place a large skillet over medium heat and add the remaining drippings and any amassed bits from the roasting pan.

Bring the drippings to a simmer, then whisk in the flour. Cook for 1 minute, or till the flour has browned barely. Gradually whisk in the chicken broth until the gravy is easy and thickened.

Bring the gravy to a full boil, then scale back warmth to low and simmer for 10 minutes, stirring sometimes. This will permit the flavors to develop and the gravy to thicken.

Season the gravy to taste with salt, pepper, and your favourite herbs and spices. Serve immediately over roasted chicken, turkey, or your favorite side dish.

Adjust seasonings as wanted.

Simmer the gravy over low heat for 10-15 minutes, or till it has thickened to your required consistency.

Adjust the seasonings as wanted, adding more salt, pepper, or herbs to style.

Strain (Optional)

Strain to remove any lumps.

Strain the gravy via a fine-mesh sieve into a clear saucepan to take away any lumps.