Before we start talking turkey, let’s talk gravy! If your family loves pouring traditional gravy atop the turkey and mound of mashed potatoes and gravy on their plates like mine do, then you’re going to love making this traditional gravy recipe, full of savory flavors that add more to your roast chicken or turkey dinners or holiday gatherings.
Best Gravy Recipe
This is the best gravy recipe! Because making homemade turkey gravy is so simple, you will be like me and never ever buy another jar of store-bought gravy again. Homemade brown gravy tastes so much better and once you learn to make it, you’ll be hooked. When you make turkey gravy from drippings it adds a traditional flavor that is unmistakable and warms the soul.
Easy Gravy Recipe
Learning how to make brown gravy is super simple. If you can use a stove and stir, you can make easy homemade gravy. It takes 5 minutes to prep and the rest is basically stirring it on your stove until you get the desired consistency.
What is gravy made of?
- Fat drippings – You’ll get these from a roasted chicken or turkey. In this homemade gravy recipe you will be learning how to make gravy from turkey drippings.
- All-purpose flour – This will thicken the gravy. You can sub in gluten-free flour too.
- Half and half – Makes this brown gravy recipe rich and creamy.
- Chicken stock – Adds to the fat for a robust flavor to both chicken gravy and turkey gravy.
How to Make Gravy from Scratch?
Learning how to make gravy from scratch is easy. You first start by gather the fat drippings and juices from your roasting pan, including those treasured browned bits of meat. Take a large skillet and turn it on medium heat. Dump in the fat drippings and whisk in flour one tablespoon at a time. Be quick with the whisk and let the flour blend into the drippings. Combine the chicken stock and half and half, then add a little at a time, whisking as you go. When the turkey gravy simmers and thickens to your desired consistency, take it off the heat and move it to your gravy boat. Making turkey gravy is that easy!
Its all gravy from here on out. Were just going to enjoy the experience.
Coach David Gerrish
Expert Tips and Tricks for the Perfect Homemade Gravy Every Time
- Yes, you can do this with beef too. Simply swap out the chicken stock for beef stock to make a beef gravy.
- You can also make gravy without the drippings. If you’ve bought a rotisserie chicken for example, you can omit those drippings and use butter as your fat in the pan to combine with the flour, then take it from there.
- Got a gluten-free guest? Make gravy with gluten-free flour and it will taste just as wonderful without causing digestive issues. Once you know how to make turkey gravy from scratch you can make substitutions while retaining the integrity of your gravy.
What is the ratio of flour to liquid for gravy?
In this recipe, you’ve got 1/3 cup of drippings combined with 2 cups each of half and half and chicken stock to make the liquid matched by 1/3 cup of flour. Adding it in as the recipe instructs will ensure you get it to the thickness you desire.
How long should I boil gravy?
Making gravy should take about 15 to 20 minutes to simmer to your desired thickness.
How do you make thick gravy?
Simply follow this recipe to find your way to thick and delicious gravy! The key is balancing the ratio of flour to liquid so you get the texture you’re looking for.
How do you make gravy with flour?
This recipe shows you how to make gravy with flour. You’ll whisk it in a little at a time with the fat drippings and then add the half and half/chicken stock mixture slowly to incorporate.
How do you thicken gravy with flour and butter?
Follow the same steps and simply swap the fat drippings for the butter. Be quick with your whisk to ensure the flour is all incorporated to prevent lumps.
Which is better cornstarch or flour for gravy?
Cornstarch is pure starch so it will thicken your gravy with less than it takes for flour. It’s also a gluten-free alternative to keep in mind. However, flour is easiest to get the ratio of thickness right.
Can I use water instead of milk for gravy?
I wouldn’t recommend that. It would take away from the flavor and wash it out. If you don’t want to use milk, you should use just the chicken stock as it will balance the liquid out without detracting from the taste.
What can I add to gravy to make more?
Uh oh…not enough gravy? You can add more chicken stock to it though be careful as it could make it watery. Your best bet is to double or even triple the recipe if you’re going to be serving lots of guests.
What to add to gravy to make it taste better?
Those fat drippings really make a difference in the way gravy tastes. When you have that in there, you’ll get the best gravy.
Why does my gravy turned to jelly?
Don’t worry…that’s normal. Just heat it back up and stir, adding in any reserved chicken stock you have slowly to thin it out if needed once it warms back up.
What goes well with Gravy?
I would pour gravy on just about anything if you let me. Obviously, it is wonderful on mashed potatoes or any potatoes really. Use it on chicken or turkey, make an open-faced hot sandwich, dunk fries in it…there are so many ways to use your homemade gravy.
How to Store Gravy?
Gravy leftovers are rare in my house, but when we have it, I put it in the fridge when it’s cool in an airtight container.
How Long Does Gravy Last?
Gravy in your fridge is good for 2 days though you can boil it again for 3 minutes to kill bacteria and serve it again.
Can You Freeze Gravy?
Yes, you can, though it will separate a bit when it thaws because of the half and half. Gravy in the freezer is good for up to 4 months.
How to Reheat Frozen Gravy?
The best way is to let it thaw in your fridge overnight first. Then you can warm it on your stovetop until it gets the right consistency.
Watch How To Make Homemade Gravy (Video)
Traditional Homemade Gravy Recipe
- 1/2 cup fat drippings from a roast (preferably roast chicken or turkey)
- 1/3 cup all-purpose flour
- 2 cups half and half
- 2 cups chicken stock
- Collect about 1/2 cup of excess fat dripping and juices from a roast pan, ensuring to scrape up browned bits of meat as well and transfer to a small bowl.
- In a large skillet on medium heat, add the fat drippings and begin to whisk in the flour about a tablespoon at a time, quickly whisking with a wire whisk. As the flour begins to become incorporated into the drippings, begin adding in the chicken stock/half and half mixture a little at a time. Continue to whisk the gravy mixture on medium heat until it begins to thick and lightly simmer. Once it has reached desired consistency, remove from heat and pour the gravy into a gravy boat. Serve immediately with your favorite roast.
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