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Community Recipe
from [robinarroyave]

Basic Poultry Gravy

Two factors help make a lovely deep-brown gravy: the drippings on the bottom of the roasting pan and the slow browning of the flour in the fat.

  • Yield: 1 serving


  • 4 tablespoon(s) fat from poultry pan drippings
  • 3 tablespoon(s) all-purpose flour
  • salt
  • black pepper, freshly ground
  • 2 cup(s) liquid: stock, giblet broth, water or milk


When the bird had been removed from the roasting pan, skim off all but 4 tablespoons of fat in the pan. If there is not enough fat in the drippings, add butter. Place the pan over a burner and heat it, scraping the bottom of the pan to loosen all the browned bits. (If the roasting pan is clumsy to handle, scrape and pour the drippings into a saucepan.) Stir in the flour and blend well over medium heat for 3 minutes or more, until lightly browned. Add salt and pepper to taste, and slowly pour in the liquid, stirring constantly, until smooth. Simmer for 10 minutes to develop the flavor.

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Basic Poultry Gravy Recipe