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Epicurious

Chicken Gravy

Serve this flavorful gravy over any poultry dish or Turkey Meatloaf (page 111).

Recipe information

  • Yield

    makes 1 1/3 cups

Ingredients

2 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth
1 large sprig fresh thyme
1 tablespoon diced red onion
2 tablespoons all-purpose flour
1/2 cup milk
2 teaspoons soy sauce
Kosher salt and freshly ground black pepper to taste

Preparation

  1. Step 1

    In a medium skillet over high heat, combine the chicken stock and thyme and bring to a boil. Cook for 10 minutes, or until the liquid is reduced by half. Remove the thyme and add the red onion. Cook for 3 minutes, and then reduce the heat to low.

    Step 2

    In a small bowl, make a slurry by combining the flour and milk. Slowly add the slurry to the reduced stock, whisking to combine. Cook for 2 minutes, and then stir in the soy sauce. Taste for seasoning; add salt and pepper as needed. Serve hot.

  2. Make Ahead

    Step 3

    The gravy will keep, covered, in the refrigerator for up to 5 days. Reheat gently over medium heat before serving.

Pure Flavor
TagsGravySauceNut FreeQuickEasyMake AheadCookbooks
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