rich chicken or turkey gravy

★★★★★ 7
By Lynn Socko
from San Angelo, TX

This is made from good ole chicken stock and is a very easy, yummy gravy. This can be made with beef stock, as well, to make brown beef gravy.

Blue Ribbon Recipe

A fabulous, basic poultry gravy everyone should have in their recipe box. This is how your mother or grandmother would teach you. We made Lynn's homemade stock for testing. It had all the great poultry seasonings (we just simmered it on the stove). We opted to use the butter and flour method to make a roux. This made a thick and creamy gravy. The water and corn starch method would also work well. We love the tip of adding a few drops of Kitchen Bouquet. It makes a dark and rich gravy. Great to serve for a holiday meal, but it's so simple, that you could serve it anytime.

— The Test Kitchen @kitchencrew
★★★★★ 7
serves makes 4 c. of gravy
prep time 15 Min
method Stove Top

Ingredients For rich chicken or turkey gravy

  • REDUCE ALL INGREDIENTS IN HALF FOR 2 C. OF GRAVY
  • 4 c
    homemade chicken or turkey broth
  • 1/2 tsp
    black pepper
  • CORN STARCH RECIPE
  • 1 c
    cold water or milk
  • 1/4 c
    corn starch
  • BUTTER AND FLOUR RECIPE
  • 1/2 c
    butter
  • 1/2 c
    flour

How To Make rich chicken or turkey gravy

  • Preparing the stock.
    1
    This is a recipe for some delicious homemade chicken stock. https://www.justapinch.com/recipe/lynnsocko/homemade-chicken-stock-roasted-chicken/other-sauce-spread TIP FOR A DARKER GRAVY: While gravy is thickening, add a few drops of KITCHEN BOUQUET, this will give you a richer color without effecting the flavor, use sparingly.
  • Adding flour to melted butter.
    2
    FOR BUTTER AND FLOUR THICKENER: Melt butter in a skillet or medium saucepan. Add flour.
  • Cooking to remove the flour taste.
    3
    Mix well and cook over very low heat for a few minutes to cook out the flour taste.
  • Adding stock.
    4
    Pour warm chicken stock into the pan and stir well with a whisk.
  • Simmering until thickened.
    5
    Simmer until gravy is thickened. Add salt to taste.
  • 6
    2 FOR CORN STARCH THICKENER: Heat stock. Mix together 1 cup of COLD water or milk and 1/4 c of corn starch. Mix very well to remove all lumps. Add to the hot stock and simmer on low for 5-10 min. If gravy is not thick enough repeat the step. Add salt to taste.
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