When David asked, “How did you make this?”, I knew it was good! It’s worth every simple step y’all! Don’t get in a hurry, but let it simmer, thicken and develop flavor as you move about the kitchen. Just don’t let it scorch! Use a wide skillet so that it will reduce and thicken more quickly. For the broth and pan drippings, you can take those from the turkey juices or reserve them in advance from roasted chicken as I do in the live cooking session. Roasting giblets or dark meat with skin (thighs, wings, legs) yields flavorful pan drippings that you simply deglaze with additional broth. You can also add small pieces of chopped chicken or turkey for texture and flavor. My mother in law adds chopped boiled eggs to her gravy. All will add protein and minimal carbs. Depending on the broth and pan drippings, you may not need to add any salt. Wait until the gravy has been blended and then season to taste.
Poultry Gravy
Ingredients
- 2 tablespoons melted butter unsalted
- 1/3 cup chopped onion
- 1/3 cup chopped celery about 2 stalks
- 1/2 teaspoon minced garlic
- 2 cups chicken broth or pan drippings
- 1/8 teaspoon rubbed sage
- 1/8 teaspoon ground thyme
Instructions
- If roasting giblets or chicken for pan drippings, begin by drizzling with olive oil and seasoning with salt and pepper. Roast at 325 ° for 45 minutes to an hour or until the chicken is dark and tender. Remove from heat. Remove chicken and use chicken broth to deglaze the pan. (Alternatively, use the pan drippings from the cooked turkey. You may need to skim the fat if it’s particularly fatty).
- While the poultry is roasting, melt the butter in a large skillet on medium heat. Add the onions and celery, stirring occasionally until the veggies begin to sweat.
- Reduce the heat to low and let simmer until tender and golden brown. Do not burn.
- 4.When the veggies are browned add the garlic, broth and pan drippings and let simmer on medium low heat. Measure in the sage and thyme.
- Simmer for 20-30 minutes, stirring occasionally. As the gravy thickens, lower heat to a low simmer.
- When the gravy is thick enough to coat the back of a spoon or is about as thick as you want, remove from heat. Use an immersion blender or traditional blender to blend all ingredients into a smooth and creamy gravy.
- If needed, return to heat and warm again before serving. Leftovers can be refrigerated for up to five days.
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