Poultry Pan Gravy

Yield: 2 cups December 25, 2010

Every holiday bird deserves a side of homemade gravy.

Recipe from The Joy of Cooking.


  • 1/4 cup fat from a roasted bird
  • 1/4 cup flour
  • 2 cups pan juices and chicken stock
  • 1/4 cup cream
  • Salt and pepper to taste


Heat the fat in a saucepan. Add the flour and stir until blended.

Slowly stir in the pan juices and stock. Cook and stir the gravy until smooth, and simmer 5 minutes. Add the cream.

If the gravy is very rich, it may separate. Add the cream slowly. Stir in constantly. If you'd like to add any of the browned bits from the roasting pan, pour a small amount of the gravy into the pan, scraping gently. Add back to the gravy.

Season to taste, and serve.

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