Memorize this simple formula for chicken or turkey gravy from drippings and you’ll never have a gravy-emergency again!
You’ve done it: you’ve roasted the most picturesque, succulent chicken or turkey. Don’t let those savory drippings go to waste! Gravy from drippings is the best tasting gravy since the flavors have just spent hours developing and caramelizing in the oven- you just can’t get that from a jar or packet. And guess what! It’s just as easy. You’re just a few steps and a few minutes away from the perfect gravy.
The recipe that I’m sharing with you was published by kitchn in 2014. I tweaked the cooking method somewhat and I also put the ingredients and quantities in terms of parts, rather than strict measurements, to allow for more flexibility depending on yield of drippings. Plus, it’s easier to memorize! All you need to remember is 1:1:4:4. 1 part fat, 1 part flour, 4 parts drippings, 4 parts broth. So for example, the beautiful and succulent thigh you see above comes from a 6 lb. chicken, which yielded about 2 T. fat and 1/2 c. drippings. This informed me to use 2 T. flour and 1/2 c. broth when making gravy.
- 1 part turkey or chicken fat
- 1 part flour
- 4 parts pan drippings
- 4 parts turkey or chicken broth, plus extra to reach consistency, if needed
- salt and pepper
- After roasting your bird, transfer to serving platter and cover loosely with foil to rest. Using a rubber spatula, scrape as much of the pan drippings and browned bits as you can into a clear glass measuring cup or dish.
- Place in the refrigerator for 5 minutes to allow fat to collect and float to the top (or just use a fat separator).
- Skim the fat from the top using a metal spoon and figure out how much you have to work with- compare to the basic gravy recipe, and adjust the other quantities accordingly. Heat the fat in a saucepan over medium-high heat. Add an equal amount of flour to the pan and stir to form a paste. Cook for 1-2 minutes.
- Add your pan drippings- this should be roughly 4-times the amount of fat you used for the roux, but you can compensate with broth in the next step if you have more or less. Whisk the pan drippings into the roux and continue whisking until thickened.
- Gradually whisk in broth- starting with an amount equal to the drippings you used. Whisk until thickened. Add more broth if needed to reach desired consistency.
- Taste, then season with salt and pepper as needed.
This is going to be a short post today as I’m feeling under the weather, and as today seems to be just made for napping. For my third and last post for the week I’m sharing with you a sweet and heavenly buttermilk cornbread recipe that graced my meals three times this week- twice with my Late Summer Zucchini Corn Soup, and once all slathered up with a chorizo sausage gravy, which I must remember to share with you sometime. This cornbread is begging to complement all of your soups this fall/winter.
Do you ever quest for “the perfect” recipe for a particular food? I do, for the following: pizza dough, chocolate chip cookies, brownies, pancakes, and (until now) cornbread. I’ve tried a respectable number of cornbread recipes over the years, and nothing quite fit the bill for me. Cornbread, though unassuming, is polarized into two competing ideological positions. Some will have it moist and sweet, while others are appalled if it’s not crumbly and savory. And then there’s the issue of corn chunks, which to some, are fightin’ words. These factors make the quest for the perfect cornbread recipe a long one, and I’m so glad that my cornbread quest has come to a fluffy and honey-kissed end.
This particular cornbread lands firmly and proudly in the moist and sweet quadrant. So, if that’s your bag, then come with me, friend. You’re going to like it here. This recipe is entirely by Natalie over at Life Made Simple, by the way. The next time I make it, if I’m lucky enough to have any left over, I think I’d like to give cornbread french toast a try.
Happy weekend, all!
- 8 T. (1 stick) butter, melted
- ½ c. sugar
- ¼ c. honey
- 2 eggs, room temperature
- 1 c. buttermilk, room temperature
- 1 c. flour
- 1 c. cornmeal
- ½ t. salt
- ½ t. baking soda
- ½ T. unsalted butter, melted (for brushing)
- Preheat oven to 375 degrees. Spray or lightly butter an 8x8" inch glass or metal baking pan, set aside.
- In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
- In a medium mixing bowl whisk together the flour, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain.
- Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer.
- Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. You may need to place a piece of foil over the top at the 20 minute mark to prevent over-browning.
- Remove from the oven, brush the top with butter and allow to cool for 5-10 minutes before slicing and serving.