Perfect Gravy Without the Bird
User Reviews
3.3
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
16 (2 cups total)
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Calories
43 kcal
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Course
Condiments
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Cuisine
American
Perfect Gravy Without the Bird
Description
Perfect Gravy Without the Bird focuses on using browned flour as the thickening agent along with butter and chicken stock to achieve a rich gravy independent of meat drippings. The browned flour process, done in the oven over 40-50 minutes, develops a deep nutty flavor that forms the foundation of the gravy's taste and texture. Incorporating stock and seasoning carefully produces a smooth, savory sauce suitable for pouring over entrees or sides.
The technique involves melting butter, combining it with the browned flour, then gradually whisking in chicken broth until simmering and thickened. Adjusting salt and freshly cracked black pepper ensures the right balance of seasoning, with an optional addition of Wondra flour if a thicker texture is desired.
This recipe fits well as a gravy for chicken, turkey, or mashed potatoes when a robust sauce is wanted without cooking a bird. It also allows easy adaptation for vegetarians by swapping chicken stock for vegetable broth.
When preparing the browned flour ahead of time, it can be stored for multiple months in a sealed jar. This makes quick gravy preparation possible whenever needed by simply melting butter and combining it with the stock and browned flour.
Ingredients
- 4 Tbsp flour instructions below, browned
- 4 Tbsp butter unsalted
- 2 cups chicken stock or broth
- salt to taste, cracked
- black pepper to taste, cracked
Instructions
- Set oven to 400°F.
To make the browned flour
- Put the flour in a shallow pan or skillet, I used my 10" cast iron skillet. Put the skillet in the oven and toast the flour for about 40-50 minutes, stirring every 5-7 minutes or so, until the flour turns a nutty brown. You can put it in a jar after it's cooled and it will keep for a couple of months in the cupboard.
To make the gravy
- Melt the butter over medium heat in a heavy skillet or pan, and add the browned flour to it, stirring until combined. Continue stirring for a minute and then slowly add the broth to the pan, stirring or whisking as you go.
- Bring the gravy to a simmer, stirring constantly. Taste and add salt and fresh cracked black pepper to taste.
- If you would like your gravy even thicker, you can whisk in some Wondra flour.
Notes
- Use vegetable stock instead of chicken stock to make the gravy vegetarian-friendly.
- Brown the flour evenly in the oven, stirring every 5-7 minutes, to avoid burning and develop a nutty flavor.
- The browned flour can be stored in a jar for a couple of months for future gravy use.
- Season with salt and freshly cracked black pepper to taste and adjust thickness with Wondra flour if desired.
- Use plain flour to achieve a lighter colored gravy if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(2 cups total)
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Serving | 2Tbsp | |
| Calories | 43kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 43mg | 2% |
| Potassium | 34mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 0.5g | 1% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.3
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