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- ½ cup fat from drippings (or unsalted butter*)
- ½ cup all-purpose flour
- ½ teaspoon poultry seasoning
- 3 to 4 cups drippings (add extra broth if needed)
- 1 tablespoon chopped fresh parsley (and/or fresh herbs to taste, optional)
- salt and black pepper (to taste)
Langkah-langkah
Once your meat is cooked, transfer it to a plate to rest. Use the liquid from the drippings to scrape any brown bits from the bottom and sides of the pan. Strain the drippings through a fine sieve if desired.
Allow the drippings to rest for a few minutes (use a gravy separator, or a tall narrow container) so the fat and drippings separate. The fat will rise to the top. Spoon ½ cup of the fat into a medium saucepan, adding butter to make ½ cup if you don't have enough fat.
Stir in the flour and poultry seasoning and cook for 3 to 4 minutes over medium heat, while stirring, until the flour begins to brown slightly and the mixture has a slightly nutty smell.
Gradually add the drippings and/or broth, whisking until smooth after each addition. The mixture will be very thick at first and will gradually thin out; you may not need all of the broth.
Bring to a boil over medium heat while whisking, and let boil for 1 to 2 minutes.
Taste the gravy, and season with salt & pepper as needed. Stir in parsley or other fresh herbs and serve.
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