Making the best chicken or turkey gravy comes down to two requirements, those tasty, caramelised and flavoursome brown bits on the bottom of the pan after roasting our fowl along with some of the fat and pan juices, and really flavoursome stock, most preferably homemade.
Let’s face it the gravy we serve for our holiday festive feast is one of the most important additions to the table.
Whether you like your gravy poured over everything on your plate, or simply drizzled on your turkey and mash is entirely up to you. But, one thing we do know is everyone likes gravy and it has to be good to bring the whole feast together.
how to make your gravy
Once your bird has finished roasting remove it to a serving plate and cover with foil to allow the meat to rest.
Next up you reheat the pan juices and sprinkle over the plain (all-purpose) flour, using a fork or whisk blend the flour with the pan juices.
Keep whisking and gradually add your stock and continue whisking whilst the gravy thickens.
Season with salt and fine white pepper and allow the gravy to cook for a further 3-4 minutes to cook out the flour.
Strain the hot gravy and there you have it. Really, really exceptional and flavoursome, piping hot gravy.
how to keep your gravy hot
One of the things about cooking for the holiday feast is juggling the stovetop and we find that using a thermos, or insulated container is perfect for keeping the gravy piping hot.
Fill your thermos with boiling hot water until you’re ready to pour in the gravy.
Pour the boiling water out and pour in your piping hot gravy, pop the lid on and it’s ready to serve when you are. Great tip!
how to fix gravy problems
- Lumpy gravy – you can either strain out the gravy or use a stick blender
- Too thick – add a little more stock whisking until you get the consistency you like
- Too thin- reduce the gravy by simmering to the right consistency
- Greasy or broken gravy – mix up a tablespoon of plain (all-purpose) flour and softened butter together and add a small walnut sized piece to the gravy and continue to whisk until the gravy comes back together adding a little more flour and butter paste as needed
check out some more helpful holiday preparations
How to brine chicken or turkey is a great method to deliver supremely moist, plump and perfectly seasoned chicken or turkey, as it improves the poultries ability to retain moisture.
As the holiday season is rapidly approaching we know a lot of people are already starting to think about their menus, and turkey or chicken is one very popular main course choice.
We’ve joined the brining ranks and will definitely not go back to our old ways as it’s easily done and the moistness, and tenderness speaks for itself.
Best ever maple glazed bacon chicken is succulent and loaded with flavour. The breast stays gloriously moist and the bacon adds its smoky goodness to the meat and flavours the juices for an outstanding gravy.
The bird is marvellously golden brown and glistening with a delicious maple syrup, orange juice and dijon mustard glaze and perfumed from inside with the flavours of onion and thyme that add to the gravy juices.
Intense chicken or turkey stock is exactly what you’ll get from this super easy method for making a golden, full flavoured stock. Time is the only thing you’ll need other than chicken or turkey carcasses, necks and wings, a few onions, and water. That’s it!
There’s no carrot, celery, bay leaf, peppercorns or parsley which masks the chicken, or turkeys intensity. It’s just pure poultry flavour.
If you can boil water you can make the most wonderful base for your holiday gravy and have everyone asking for the recipe.
Watch How To Make The Best Chicken or Turkey Gravy
We would love to hear from you in the comments below when you make the best chicken or turkey gravy.
- 3 tablespoons pan juices from roasting fowl
- 3 - 4 level tablespoons plain (all-purpose flour) depending on how thick you like your gravy
- 3 cups good quality chicken or turkey stock
- salt and fine white pepper to season
- remove cooked chicken or turkey from the pan and place on serving plate and cover with foil
- place baking pan on medium heat
- pour off pan juices till you have approximately 3 tablespoons remaining and sprinkle 3 tablespoons of flour over the pan, using a fork or whisk stir the flour until it has been absorbed into the juices
- gradually add the stock whisking all the while until you get the consistency of gravy that you like
- simmer for 3-4 minutes to cook out the flour taste
- season with salt and pepper
- strain the gravy if needed
- serve and enjoy!
- slicing a large onion into 1 1/4cm (1/2 inch) slices and sitting your fowl on top of the onions creates delicious pan juices for your gravy
- the rule of thumb is 1 tablespoon of fat to 1 level tablespoon of flour to 1 cup of stock