Prep 0 mins
Cook 10 mins
This is the real thing! I am from the land of meat, potatoes and gravy (Denmark) and my mom used to make this ALL THE TIME. So much so that when I was a teenager I swore that I would NEVER make this EVER. Now - of course - I truly cherish it on special occasions like Thanksgiving and Christmas. The food in Denmark has since my childhood lightened up quite a bit and much more varied now.
- 50 g butter (2 oz)
- 5 tablespoons all-purpose flour
- drippings from turkey (max 1/4 cup) or roast, if you have it (max 1/4 cup)
- 2 cups chicken broth
- 3⁄4 teaspoon salt
- freshly ground pepper
- 1 dash gravy, browning
- Melt butter in sauce pan until bubbly; add flour and stir well. The roux will be thick.
- Add drippings if you have any (not needed, but makes the flavour deeper).
- Add chicken broth 1/4 cup at a time and stir well in between addings. Before adding the last 1/2 cup make sure that the gravy comes up to a slight boil as it will get thicker and thicker. Add the last chicken broth.
- You may find that you need to add more/less chicken broth - it will depend on how thick you want your gravy.
- Add salt and pepper to taste - remember to add enough salt to get the full flavour of the gravy out. The 3/4 tsp is what our family likes.
We used this recipe for our Church Thanksgiving Dinner. We made a huge pan and it was enjoyed by everyone. Made for PRMR.
Very nice gravy. I used drippings from some oven fried chicken and it turned out very flavorful. Thanks Deantini for a nice keeper. Made for What's on the Menu tag.
Made this last night with the roast chicken I made - fabulous! Everything savory tastes better with gravy!!!! Made for ZWT8, The Fearless Red Dragons