POULTRY GRAVY

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 3 tablespoons unsalted butter
  • 1 carrot, peeled and chopped (1/2 cup)
  • 1 celery stalk, chopped(about 1/2 cup)
  • 1 onion, chopped (about 3/4 cup)
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 2 cups low-sodium beef broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • salt and ground black pepper, to taste

Directions

  • Heat butter in saucepan over medium-high heat.
  • When foaming subsides, add vegetables and cook, stirring frequently until softened and well browned, about 7 minutes.
  • Reduce heat to medium. Stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes.
  • Whisking constantly, gradually add broths.
  • Bring to boil.
  • Reduce heat to medium-low and add bay leaf, and thyme.
  • Simmer, stirring occasionally until thickened and reduced to about 3 cups, 20 to 25 minutes.
  • Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids.
  • Adjust seasonings with salt and pepper.
  • Serve hot.
  • -OR-
  • We decided to remove just the bay leaf. Then, we mashed the solids and returned them to the gravy.

Notes

Fast, delicious, easy and no turkey drippings required! I made this terrific gravy two days before and froze it!! Then, I thawed it on the stovetop and added 1/4 cup of turkey drippings and whisked just to loosen it up before serving.

Categories: Condiment, Sauce  Savory Sauce 
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