It took me years to figure out how to make decent gravy. I had watched my Mom make it for years, but never could seem to nail it and always ended up with lumpy, tasteless, runny gravy. In short, my gravy was gross. It was so frustrating, because no matter what I did, I couldn't seem to crack it.
Finally, after some research and with practise, I nailed it. Now, my gravy is smooth, tasty and amazing EVERY single time. Yours can be too!
Drippings and vegetables from your roasted chicken
2 cups chicken broth
scant 1/4 cup flour
salt and pepper to taste
Once you transfer your bird to a cutting board to rest, dump all the vegetables and drippings into a pot. If there's a lot of oil, skim that off. Bring the drippings to a boil.
Using a potato masher, mash the veggies into a pulp as best you can. The onions won't mash, but celery and carrot will. Add the flour and mix until you get a kind of paste. Cook for about 2 minutes over medium heat, stirring constantly while it bubbles.
Add 1/2 cup of broth and stir well. Continue adding the broth, about 1/2 cup at a time, stirring.
Bring the gravy to a boil and then turn the heat down to medium low, letting it simmer and thicken up. It doesn't need long. I usually let it simmer for 5 minutes or so. As it cools, the gravy will thicken up a little more.
Strain your gravy by pouring it into a wire mesh sieve, pushing the liquid through all those mashed veggies to get as much flavour out as possible. You can continue to cook your gravy over low heat, stirring, for a few more minutes.
Makes about 3 cups of gravy
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