Gravy 101 – Don’t Open a Jar!

You have just roasted the perfect chicken or roast beef and now its time to make gravy. Just say “no” to gravy from a jar. Use those drippings from the roasting pan to make the perfect gravy. Join me in the kitchen and learn the technique to make perfect gravy every time. Beef, chicken, pork, lamb… this one technique makes gravy for every meal.

Gravy 101 Basic Recipe

Drippings from the cooked chicken, beef, etc., strain through a sieve or fat separator.
2 tablespoons flour (plus a little more if needed, but no more than another 1/2 tablespoon)
2 cups hot stock (chicken, beef, vegetable); can add more if desired, but no more than one full cup
Salt & Pepper

Over medium heat, combine fat drippings and flour and whisk to combine to make a roux. Mixture should resemble a loose paste.
Cook over medium heat for 2-3 minutes to cook out the raw flour taste. The longer you cook the roux, the darker the flour will be, and the darker your gravy will be.

Once the flour has reached the desired color, slowly add the hot stock, a little at a time, continuously whisking to combine thoroughly. Once the gravy has reached the desired consistency, taste for seasoning and add salt and pepper to taste if needed.

Simmer for another 3-4 minutes, and serve. If desired, the gravy can be passed through a fine sieve again before serving. This will produce a very silky and smooth gravy.

Gravy can be kept warm, or served immediately.

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