Chicken Beef Or Turkey Gravy Recipes

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THE BEST CHICKEN OR TURKEY GRAVY



The Best Chicken or Turkey Gravy image

Provided by Recipe Winners

Categories     Meat and Chicken

Time 10m

Number Of Ingredients 4

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

Steps:

  • 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!

GRAVY FOR BEEF, PORK, CHICKEN OR TURKEY



Gravy for Beef, Pork, Chicken or Turkey image

This is for all the 30-something's learning to cook and say, "but I don't know how to make gravy like Mom's!" This is a basic "how-to" but you can be individually creative with your tastes by spicing it up with hot spices or giving it a foreign flare with curry or chinese 5-spice. Use your imagination and don't be surprised if you like your results, better than Mom's!

Provided by Gingerbee

Categories     Sauces

Time 6m

Yield 1 1/4 cups

Number Of Ingredients 9

1 cup water (cold)
3 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Gravy Master or 1 tablespoon Kitchen Bouquet
1 teaspoon sugar
1 tablespoon white vinegar

Steps:

  • Variations: Add fresh sliced mushrooms, or onions, or hot pepper flakes, or any special spice to create a foreign flavor such as cummin or curry.
  • This is a basic recipe to making gravy for any type of oven-roasted meat.
  • In a small bowl, add water and flour, stirring to get out all lumps.
  • Remove meat from the roasting pan leaving all the liquid and dried bits.
  • On the stovetop, over a low heat, add water to pan drippings, stirring constantly with a wooden spoon, dissolving all the flavors from the bottom of the pan.
  • As the liquid thickens, add salt, pepper, and spices, including the gravy master.
  • If gravy is too thick, add more water, a little at a time while stirring.
  • Stop at the desired thickness.
  • Remove from the heat.
  • Pour gravy through a strainer to remove any lumps, debris that did not dissolve.
  • Fill your favorite gravy boat and serve!
  • *If gravy is too thin, add 1 teaspoons of flour at a time (again, diluted in 1/4 cup of cold water) until the desired thickness is achieved.
  • Amount will depend on how much liquid is in your roasting pan after meat has cooked.
  • By adding more water and adjusting the flavorings, you could s-t-r-e-t-c-h this recipe to accommodate the servings required, but be careful not to lose the richness of the meat flavor.

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