A classic gravy recipe that is foolproof. It requires only 3 ingredients. Use this technique to make turkey gravy, chicken gravy or beef gravy.
What is your favorite holiday dish? For me, hands down, it’s mashed potatoes and gravy. Especially these Creamy Mashed Potatoes and this super simple, easy to make gravy.
Whenever you roast chicken, beef or, to keep with the season, turkey, you probably notice the little brown flavor bits and lovely pan juices that accumulate in the bottom of the pan. It might seem a little crazy but did you know that some people actually throw this stuff away? Shocking, I know. Perhaps they do not know that those little brown bits and lovely juices are the perfect base for some of the best gravy ever. And it is actually a lot easier to make then some people think.
Pan drippings. The little brown bits that are leftover in the bottom of the pan after you’re done frying chicken, roasting turkey etc. It is where all of the flavor is. Those little brown bits are what you need to make the best gravy.
To make gravy with pan drippings, you simply need to whisk flour into the drippings. Then slowly whisk in the broth to ensure there are no clumps. Reduce the heat and let is simmer until it thickens slightly. It will only take about 15 minutes and you are on your way to making delicious, creamy gravy fit for any Sunday dinner or Holiday meal.
When I originally posted this recipe in November of 2009, I used half broth and half milk. It makes a rich creamy gravy. If you are looking for a creamy version, simply use 1 cup of broth and 1 cup of milk. You will want to stir the broth into the drippings first. Then take 1 tablespoon of the hot liquid and whisk it into the milk. That will temper the milk so that it doesn’t curdle when you add it to the hot liquid.
Gravy is one of those things that I get a lot of questions about. The easiest way to remember for me is, if I want 1 cup, I use 1 tablespoon of pan drippings, 1 tablespoon of flour and 1 cup of liquid. Most of the time I want to make 2 cups so I simply double the ingredients. I will use 2 tablespoons pan drippings, 2 tablespoons flour and 2 cups of liquid. 3 cups is 3 tablespoons pan drippings, 3 tablespoons flour and 3 cups liquid and so on and so forth. It turns out for me every time and I can increase or decrease as I need to!
Hands down, pan drippings will give you the most flavor without having to add too much seasoning. However, in a pinch, you could simply use oil instead. You may need to add a bit more salt and peppers as well as some paprika for color. But it will be good too. I mean, after all, it’s gravy.
Note: This post was originally written in 2009. Updated with new photos and recipe 2018.
Reserve the 2 tablespoons of pan drippings in your roasting pan. Place roasting pan on the stove. Heat pan drippings over medium heat. Sprinkle flour over the top and whisk until smooth, cook 1 -2 minutes. Be sure to scrape up any of the brown bits on the bottom of the pan.
Slowly whisk in chicken broth. Reduce heat and simmer for 10-15 minutes or until thickened, whisking occasionally. Gravy should coat the back of a spoon. Season to taste with salt and pepper.
Nutrition facts not guaranteed! Enjoy!
Calories: 41 , Total Fat: 0.9g , Saturated Fat: 0.3g , Cholesterol: 3mg , Sodium: 424mg , Carbohydrates: 3.5g , Fiber: 0.1g , Sugar: 0.4g , Protein: 4.1g