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chicken gravy without pan drippings

(1 rating)
Recipe by
Heidi Hoerman
Hingham, MA

Sometimes the pan drippings from a roast bird just aren't suited for gravy making. Your basting sauce may be made with something like honey that burns or the spices on the bird are too much for the gravy. You can easily make a very tasty gravy in a sauce pan, especially if you have giblets to start. Note: vermouth has a distinctive flavor; you may prefer a milder white wine or no wine at all.

(1 rating)
yield serving(s)
prep time 20 Min
cook time 3 Hr

Ingredients For chicken gravy without pan drippings

  • part 1 -- broth (alternatively, used boxed or canned broth)
  • 1
    chicken neck and giblets (but not the liver)
  • 1/2+ c
    coarsely chopped celery (heart and leaves okay)
  • 1/2 lg
    onion, coarsely chopped
  • 2 or 3
    bay leaves, broken
  • 1 tsp
    black pepper corns or grains of paradise
  • 1 tsp
    fresh thyme leaves (or 1/2 tsp dried)
  • 2 or 3
    fresh sage leaves (or 1/2 tsp dried)
  • water to cover
  • part 2 -- roux
  • 3 Tbsp
    butter (salted or unsalted)
  • 1/4 c
    all purpose flour
  • 1/2 tsp
    ground white pepper
  • part 3 -- demi-glace (alternatively, use broth or bouillion)
  • 2 or 3 Tbsp
    chicken demi-glace paste
  • 1 c
    boiling water
  • 1/4 c
    dry vermouth or other white wine
  • salt to adjust taste if necessary

How To Make chicken gravy without pan drippings

  • 1
    At least three hours before you intend to serve the gravy, put the broth ingredients in a medium sauce pan. Simmer for approximately two hours. Longer is better.
  • 2
    About 1/2 and hour before you intend to serve the gravy, strain the broth, discarding the solid ingredients. Wipe out the sauce pan.
  • 3
    On medium-low heat, melt the butter in the sauce pan. Add the flour and ground white pepper. Cook the flour and butter about five minutes to form a roux. Stir occasionally. Toasting the flour is good, burning the flour is bad.
  • 4
    Stir the demi-glace paste and the vermouth into the boiling water and stir until the paste is melted.
  • 5
    Pour the broth into the roux and stir with a whisk until there are no lumps. Add the demi-glace vermouth mixture. Simmer the gravy slowly about 15 minutes to meld the flavors.
  • 6
    Taste and adjust the flavor with salt if necessary.

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