An easy version of the giblet gravy Grandma used to make, this cornstarch-thickened favorite is made by using turkey necks, giblets, carrots, celery, and onions to enhance store-bought chicken stock. Giblets can be strained out of the stock or chopped up into the finished gravy.

Recipe: Classic Gravy

Marge Perry
November 12, 2012

I always end up having to strain the lumps out of my gravy—what am I doing wrong?

I am guessing you add flour right into the pan juices and broth, but there is an easier and foolproof way to get lump-free gravy. After you stir liquid (broth, water, wine or whatever you like to use) into the drippings and scrape all the tasty bits from the bottom of the pan to incorporate them into the liquid, scoop out the amount of liquid that is equal to the amount of flour you think you will need. For example, if you are adding three tablespoons of flour, scoop out about 3 tablespoons of the liquid and stiur it into the flour. It will be a thick paste; slowly add a little more liquid until it is a little thicker than heavy cream. This slurry can then be whisked into your pan drippings: simmer the sauce just a couple of minutes and it will thicken it into lump free gravy!

 

For more tips and recipes for gravy, see Good Gravy

Recipe: Classic Gravy

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