Recipe courtesy of Martha Stewart
Print
Yield:
1 quart

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.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Ginger and Cucumber Juice

Recipe courtesy of Ching-He Huang

Green Juice

Recipe courtesy of Tia Mowry

Pan-Fried Branzino

Recipe courtesy of Patti LaBelle

Pan-Fried Fennel

Recipe courtesy of Laura Calder

Corned Beef with Homemade Gravy

Recipe courtesy of Cooking Channel

Pan-Seared Salmon

Recipe courtesy of Patti LaBelle

Shrimp in Red Eye Gravy

Recipe courtesy of Darin Sehnert

Slow Roast Lamb with Mint Mustard Gravy

Recipe courtesy of Siba Mtongana

Chicken Fried Steak with Cream Gravy

Recipe courtesy of Tom Perini

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here