Recipe courtesy of Martha Stewart
Print
Yield:
1 quart
Level:
None

Ingredients

  • Reserved pan juices from roast turkey
  • 2 cups chicken stock, preferably homemade, or low-sodium canned chicken broth
  • 1/3 cup all-purpose flour
  • Coarse salt
  • freshly ground pepper to taste

Directions

Pour pan juices from roasting pan, discarding any solids, into a fat separator. You should have 4 cups of pan juices, including 2 cups of fat. Pour pan juices into a medium saucepan and bring to a boil over medium heat, leaving fat in the fat separator. (If you do not have a fat separator, pour liquids into a tall quart-sized container and remove fat from liquid with a ladle.) In a quart-sized mason jar, combine chicken stock and flour. Shake well to combine. When pan drippings have come to a boil, slowly whisk in chicken stock mixture. Bring to a simmer. Continue to whisk until gravy thickens. Season with salt and freshly ground pepper. Keep warm until serving.

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