# Roast Chicken Gravy

> Roast Chicken Gravy (ready in 55 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-03-16
Posted by Suzanne Lejeune

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

SIMM Recipe Export

## Shop It

### 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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