Fool-Proof Thanksgiving Gravy from Drippings

Dinner, Fall, Sides, Winter | 11.10.16 | By

Memorize this simple formula for chicken or turkey gravy from drippings and you’ll never have a gravy-emergency again! 


perfect thanksgiving gravy from drippings

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.

Fool-Proof Thanksgiving Gravy from Drippings
Write a review
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Basic Formula (adjust depending on yield of drippings)
  1. 1 part turkey or chicken fat
  2. 1 part flour
  3. 4 parts pan drippings
  4. 4 parts turkey or chicken broth, plus extra to reach consistency, if needed
  5. salt and pepper
Instructions
  1. 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.
  2. Place in the refrigerator for 5 minutes to allow fat to collect and float to the top (or just use a fat separator).
  3. 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.
  4. 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.
  5. 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.
  6. Taste, then season with salt and pepper as needed.
Adapted from kitchn
Adapted from kitchn
http://www.humbledish.com/

Comments

Be the first to comment.

Leave a Comment