Roast Chicken Gravy

• Yield: 4 servings
• Total time: 55 mins
• Cuisine: American, French
• Course: Sauces and Dressings
• Est. cost: ~$8–$14 CAD (at time of writing)

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Produce

• 1 yellow onion
• 1 medium carrot
• 1 bunch celery
• 1 bunch fresh parsley
• 1 head garlic
• 1 bunch fresh thyme

Meat & Seafood

• Backbone or any bones and trimmings from 1 chicken or turkey

Dairy & Eggs

• 2 tbsp unsalted butter

Pantry

• 2 1/2 tbsp all-purpose flour
• 4 cups chicken broth

Liquids / Alcohol

• 1/4 cup dry white wine

Mise It

Stock Base (Large Saucepan)

• 1 cup chicken broth
• Chicken bones and trimmings, including giblets and neck if using, cut into 1-inch pieces

Aromatics (Medium Bowl)

• 1/2 yellow onion, buzzed
• 1 medium carrot, peeled and buzzed
• 1 celery rib, buzzed
• 4 sprigs fresh parsley
• 2 sprigs fresh thyme
• 1 garlic clove, crushed and peeled

Wine (1/4 Cup Scoop)

• 1/4 cup dry white wine

Broth (Measuring Cup)

• 3 cups chicken broth

Butter (Mini Bowl)

• 2 tbsp unsalted butter

Flour (Mini Bowl)

• 2 1/2 tbsp all-purpose flour

Make It

🥘 Medium saucepan

🔪 Cutting board

⚡ Mini food processor

🥄 Whisk

🥄 Wooden spoon

🧺 Fine mesh strainer

🥣 Bowl

1. Set the saucepan over high heat and add the Stock Base.
2. Cook, stirring occasionally, until all liquid evaporates and the bones and trimmings begin to sizzle, about 12 minutes.
3. Continue cooking until dark fond forms on the bottom of the saucepan, 2 to 4 minutes longer.
4. Reduce the heat to medium.
5. Add the Aromatics and cook, stirring frequently, until the onion is translucent, 7 to 8 minutes.
6. Stir in the Wine, scraping up any browned bits.
7. Add the Broth and raise the heat to high.
8. Bring the stock to a simmer and cook, stirring occasionally, until reduced by half, about 20 minutes.
9. Strain the stock through a fine mesh strainer set over a bowl.
10. Press on the solids to extract as much liquid as possible, then discard the solids.
11. Return the empty saucepan to medium heat and melt the Butter.
12. Add the Flour and cook, stirring constantly, until the mixture is deep golden brown, 5 to 8 minutes.
13. Slowly whisk in the strained stock until the flour mixture is fully combined and smooth.
14. Increase the heat to medium-high and simmer until the gravy thickens, about 5 minutes.
15. Use the gravy as is, or as a base for a roast turkey or chicken dinner.

SERVE!

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