Ingredients

The following ingredients have 4 Servings
  • Up to 1 cup of pan drippings (Note 1)
  • ¼ cup (55g) butter (or bacon fat)
  • ¼ cup (30g) all-purpose flour
  • 3 cups (720ml) low sodium chicken stock

Instruction

  • Pour the turkey drippings into a fat separator. Set aside.
  • In a medium saucepan, melt the butter (or bacon fat) over medium high heat.
  • Add flour and roast the flour, whisking constantly, until golden brown with nutty aroma, about 2 minutes. (Note: It's so easy to burn the roux, because it literally takes seconds from perfectly nutty to burning. So don't get distracted here.)
  • Slowly pour in pan drippings through a fine mesh strainer, leaving the layer of fat in the cup, and chicken stock, while continuously whisking.
  • Bring to a boil, and then reduce heat to medium. Simmer until desired thickness is reached, whisking occasionally. Keep in mind, gravy also thickens as it cools.
  •  Serve immediately.