Pan Gravy For Roast Poultry
A savory pan gravy with rich poultry drippings and a smooth flour base, perfect for complementing roasted poultry and enhancing holiday or everyday meals.
Ingredients
Instructions
- Remove roast poultry to a serving platter; keep warm.
- Leaving crusty bits in the roasting pan, pour pan drippings into a large measuring cup.
- Skim off and reserve fat from the pan drippings by tilting the measuring cup and spooning off the oily liquid that rises to the top.
- Return the roasting pan to the stove over medium heat.
- Whisk in 1/4 cup all-purpose flour into the pan drippings, stirring constantly to make a roux.
- Gradually add 2 cups water or chicken broth, stirring until the gravy thickens and reaches desired consistency.
- Season with salt and pepper to taste, then strain if desired before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or sherry to the pan drippings before whisking in the flour. If you're out of chicken broth, vegetable broth works as an excellent substitute. Make sure to whisk constantly to prevent lumps while making the roux. Adjust the thickness of the gravy by adding more liquid if it becomes too thick.
Serving Suggestions
This pan gravy is perfect drizzled over slices of roast poultry, and it pairs wonderfully with creamy mashed potatoes or stuffing. Consider serving it alongside classic sides like green bean casserole or roasted vegetables. For a delightful meal, follow with a dessert like Golden Raisin Bread.
Storage & Reheating
Store any leftover gravy in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or broth to restore its consistency. Stir frequently to avoid sticking or burning.
Nutrition & Diet Analysis (per serving)
Each serving of Pan Gravy For Roast Poultry contains roughly 58 calories, with 2g protein, 11g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use cornstarch instead of flour for the gravy?
Yes, you can use cornstarch as a thickening agent. Mix 2 tablespoons of cornstarch with an equal amount of cold water to create a slurry and add it gradually to the gravy while stirring. This will thicken the gravy quickly, but remember to cook it a bit longer to eliminate any starchy taste.
What can I do if my gravy turns out too salty?
If your gravy is too salty, adding a small amount of sugar can help balance the flavors. Alternatively, you can add more broth or water to dilute the saltiness, but this may also thin the gravy. Consider adding a splash of vinegar or lemon juice for acidity, which can help counteract the salt.
How can I make this gravy vegan?
To make this gravy vegan, substitute the chicken broth with vegetable broth and use a plant-based fat for the roux, such as olive oil or vegan butter. The flavor may differ slightly, but you can enhance it by adding herbs and spices like thyme or garlic powder.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).