If using drippings from a chicken or turkey- Pour
drippings into a fine mesh strainer then allow
the drippings to cool a bit so that the fat rises
to the top and starts to solidify. Use a spoon to
remove the fat. If you don’t have enough
drippings to equal 4 cups, add enough chicken or
turkey stock until you have 4 cups of drippings.
If you’re not using turkey or chicken drippings,
use 4 cups chicken or turkey stock.
In a large saucepan, melt 1/2 cup butter over
medium-low heat.
Sprinkle in 1 teaspoon coarse black pepper
Slowly add in 1/2 cup all-purpose flour,
constantly whisking to combine.
After a few minutes, the flour will be well
incorporated into the butter. Slowly begin to
pour in drippings and/or chicken broth into the
pan, constantly whisking.
Allow the gravy to cook for several minutes, so
that it can thicken up. Serve immediately, or
keep on very low heat until you’re ready to
serve.
Originally Submitted
11/22/2018
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