Classic Poultry Gravy

Learning to prepare your very own classic poultry gravy can elevate any meal. After all, this recipe is designed to complement just about everything. Whether poured over mashed potatoes, served alongside stuffing, or drizzled atop roasted chicken or turkey, this recipe adds some extra flavour and moisture to any dish.

Every good gravy starts with a roux. Roux is essentially a mix of flour and pan drippings from the meat that is cooked until it browned. Preparing a roux is as simple as grabbing your enamelled cast iron Saucier. This versatile piece of cookware offers superior heat retention and comes equipped with a curved bottom that simplifies stirring ingredients. You can always swap out the pan drippings for butter, providing a similar end result.

This Classic Poultry Gravy takes approximately 30 minutes to make, serving a family of four with ease. Adjust the ingredients accordingly for larger yields, especially when entertaining friends and family over a Thanksgiving meal or Christmas dinner. Here are all the ingredients you need and steps to follow to make this recipe.

In heavy saucepan, over moderate heat, add pan dripping and whisk in flour. Cook, whisking, until roux is deep golden brown and looks shiny and smooth, about 5 minutes (a richly browned roux will add much more flavor than a pale one).

Whisk in wine and cook until almost evaporated, about 2 minutes.

Meanwhile, bring stock to a bare simmer in a small saucepan. Reduce heat and keep warm.

Gradually ladle warm stock into roux, whisking until incorporated before adding more, and simmer (still whisking!) until thickened (it should coat the back of a spoon), 8–10 minutes.

Strain through a fine-mesh sieve into a medium saucepan. Stir in vinegar; season gravy with salt and pepper. Keep warm over low heat until ready to serve.