It must be more than 15 years ago that I first made this all-purpose gravy. I don’t recall where the recipe came from, but I’ve made it many times. So many, that the recipe card is looking rather ragged. One day, John suggested adding a bit of demi-glace to the recipe. Best idea ever. Demi-glace adds an “umami” essence similar to but possibly better than pan drippings and makes the gravy extra delicious. This is our go to recipe for poultry gravy. This is a real plus when you want to roast a small turkey breast or chicken that may not provide enough pan drippings to make gravy.
The only special ingredient required is demi-glace. I highly recommend Williams Sonoma demi-glace. Once you pop open the cap, you’ll know why demi-glace is king. We use the veal demi-glace in the gravy because that’s what we keep on hand. We use it in other recipes such as filet mignon with bordelaise sauce, pork tenderloin saltimbocca , and pressure cooker beef stew. Williams Sonoma also sells beef and chicken demi-glace so feel free to use which ever one suits you.
I whisk the demi-glace with a bit of the chicken broth to thin it out, then add it back to the rest of the broth. If you add the demi-glace to the 4 cups of broth without doing this step, it will be difficult to obtain a smooth mixture without any lumps.
Since I am lactose intolerant, I use Earth Balance Buttery Sticks because they are lactose free. Feel free to use regular butter if you make this recipe.
Once the Buttery Sticks have melted, the flour is whisked in, followed by the broth mixture and seasonings.
In less than 30 minutes you will have a delicious gravy that can be made in advance and stored in the refrigerator for a few days or frozen until ready to use.
The gravy is delicious over roasted chicken, turkey, mashed potatoes and stuffing.
- 2 14.5-ounce cans chicken broth poured into 4-cup measuring cup topped off with water to equal 4 cups total liquid
- 4 tablespoons demi-glace (Veal, Beef or Chicken - Williams Sonoma brand recommended)
- 1 stick (4 ounces) Earth Balance Buttery Sticks (lactose free version) or regular butter
- ¼ cup + 3 tablespoons (7 tablespoons total) all-purpose flour
- 1 teaspoon poultry seasoning
- kosher salt
- freshly ground black pepper
- Place demi-glace in a small bowl with high sides. Add four tablespoons of the broth & water mixture to the demi-glace. Cover bowl and microwave for about 10 seconds, just enough to warm the liquid slightly. Whisk the mixture until smooth. Stir the demi-glace mixture into the chicken broth. This step helps to ensure the demi-glace and broth are well combined.
- Heat Buttery Sticks or butter in a medium sized sauce pan or Dutch oven over medium heat. Once melted, add flour and whisk constantly to form a smooth paste. Adjust heat if it seems too high. Slowly add the chicken broth mixture to the pan, whisking constantly. Add poultry seasoning, a few pinches of salt and freshly ground pepper. Once the gravy starts to bubble turn the heat down to a very gentle simmer. Let gravy simmer for about 5 - 10 minutes, or until slightly thickened, stirring now and then, especially around the bottom and sides of the pan.
- Turn heat off. Taste gravy and adjust seasoning adding more pepper and salt as needed. Let cool slightly, then transfer to containers and store in the refrigerator for up to 3 days. When ready to use, heat gravy in a sauce pan over medium-low to medium heat. Whisk the gravy to ensure it is smooth. If the gravy seems too thick, add water by the tablespoon to thin out to desired consistency. Gravy may be frozen in sealed containers for up to 4 months.
