Basic Poultry Gravy

Serves: 16Hands-on: 10 minutesTotal: 15 minutesDifficulty: Easy

Serves: 16


  • 1¼ cups pan drippings from roasted poultry
  • 1½ cups chicken broth, divided
  • ¼ cup all-purpose flour
  • ¼ tsp. salt


  • To prepare the drippings: remove the poultry from the roasting pan and pour the drippings into a large glass measuring cup, using a large-holed strainer to remove large bits. Add 1 cup of chicken broth to the roasting pan and deglaze, scraping well to remove all bits. Add the deglazing broth to the measuring cup, straining if necessary to remove large bits. Let stand for a few minutes to allow the fat to rise to the top. Spoon or pour off as much fat as possible, reserving in another cup. Check to see that you have 2 cups drippings/broth mixture; if you do not, add remaining broth as needed.
  • Place ¼ cup fat in a saucepan and whisk in ¼ cup flour. Add 2 cups of drippings/broth to the flour mixture all at once while whisking. Cook and stir over medium heat until the mixture begins to boil and thickens, then cook for one minute more, stirring constantly. Add salt.