Really Good Chicken or Turkey Gravy

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READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons butter
  • 3
    tablespoons flour
  • 12
  • 3
    cups chicken stock or 3 cups turkey stock, store-bought
  • salt & freshly ground black pepper
  • 1
    egg yolk
  • leftover pan dripping, from your poultry (optional)
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DIRECTIONS

  • Place a medium-sized sauce pan over medium heat with the butter. Once the butter has melted, add the flour to make a roux. Cook, stirring constantly, for about 2-3 minutes, until lightly golden in color.
  • While roux is cooking, place the roasting pan that you cooked your poultry in on a burner over medium-high heat. Once the pan gets hot, add the wine and scrape up all the bits on the bottom of the pan with a wooden spoon. Add the bits to the roux along with the stock and season with salt and freshly ground black pepper.
  • When ready to serve, beat an egg yolk in a small bowl with a ladle of the sauce.
  • Pour the egg yolk mixture back into the pot of sauce. It will make a glossy, more stable gravy.
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