The Best Gravy Recipe EVER

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I have struggled for years trying to find the perfect gravy recipe. I could never quite get the consistency that I was looking for. My husband always let me know that mine was never as good as my mom’s, which thrilled my mom, but always frustrated me. As kids my mom would make Chicken, rice and gravy just about every Sunday in the Fall. It was as if Fall meant football and Chicken, rice and gravy. I wasn’t complaining, except of course when it came to the dishes. No dishwasher meant a ton of dishes after Sunday dinner. I am over the moon excited to say that I finally nailed it and this is “The Best Gravy Recipe Ever”. I promise!

The Best Gravy Recipe EVER

Gravy Recipe

The recipe is largely constructed from my mom’s, but I finally realized that the consistency was an issue because she didn’t make a roux. It hit me the day I made my Tomato Bisque that the roux was exactly what I my gravy was missing. Some of you might be face palming yourself at this point and saying, “Really?!” I’m telling you that for me it was a light bulb moment and it pulled together the base recipe into a complete culinary success.

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Best Gravy Recipe

This gravy recipe not only works with a Roast Chicken, which I’ll be sharing with all of you later in the week, but also with my Perfect Roast Turkey Recipe that will have everyone singing your praises for Thanksgiving. I can actually thank a reader for pushing me to get this recipe out to all of you so I hope you all enjoy it. If you serve it for Thanksgiving I would recommend using a gravy separator like in the pictures, but then pouring it into a fun gravy boat. I want all of you to truly appreciate the color and consistency of the gravy, which is why I chose to keep it in the separator. If you’ve never used a separator before then you NEED to get one. It separates the gravy and the fat that rises to the top so that just the gravy gets poured out. You can find a similar gravy separator from an affiliate link here

Best Gravy Recipe Ever

The Best Gravy Recipe EVER

Recipe Type: Gravy

Author: Jenny @ The NY Melrose Family

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 8 – 12

The Best Gravy Recipe Ever that is perfect for Roast Chicken or Turkey.

Ingredients

Gizzards from chicken or turkey
1 onion chopped
salt
Roux:
1/4 cup butter
2 tablespoons flour
1 cup of whole milk

Instructions

While the turkey or chicken is baking, simmer the gizzards in water with an onion.
Once the turkey/chicken is done remove it from the roasting pan and place on top of the oven with both burners on low.
As the pan heats up, you’ll be able to scrape the cooked on bits from the turkey/chicken.
Remove the gizzards and most of the onion from the simmered water and pour into the roasting pan.
Meanwhile, start the roux by melting 1/4 cup of butter in a small saucepan.
Add in the 2 tablespoons of flour and stir to combine it with the butter.
Over medium heat add in the 1 cup of milk and continuously stir to create a rue that thickens and has some texture to it.
Before I pour the roux into the roasting pan, I salt the pan. We like things salty so I would say I add in about 2-4 teaspoons of salt, but this should be salted to your liking.
Combine the rue with the broth in the roasting pan and continue to stir until it is well combined.
I always use a gravy separator before pouring the gravy into my serving dish so that there are not any unwanted chunks and it separates the gravy from the fat.

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Comments

Raquel

Tuesday, 7 October, 2014 at 11:17

This looks great Jenny! I am so in need of a good gravy recipe!

robin

Saturday, 15 November, 2014 at 16:54

Much better if you pour some white wine over your bird while roasting!

ColleenB. ~ Texas

Friday, 10 October, 2014 at 7:46

Oh, I remember the very first time when I tried to make gravy. I was around 15 yrs old; my mom was away at the time when I was the cook of the house. If we had rolls of wall paper, I think we could had used my gravy as wallpaper paste. Yes, it was that bad. Needless to say; over the years, I have learned A lot…..including making gravy.
I also have that same separator and highly recommend that everyone has one in their own kitchen.
Anything I don’t like is the taste of greasy gravy.
Thanks for sharing your recipe

melissa

Friday, 10 October, 2014 at 22:22

How much water do you use?

Christine

Saturday, 11 October, 2014 at 20:26

I couldn’t read this post or recipe because of the ad taking up half the page (I’m on my tablet). The ad couldn’t be closed.then, when I came down to make the comment, there is another one taking up a good portion of the bottom of the screen. I’m super bummed cause I need a good great tutorial.

Pam Gordon

Saturday, 11 October, 2014 at 22:24

I make my gravy in a similar manner, but I use the separater to isolate the fat in the pan drippings, using them, with flour, to make the roux. I think it’s important to let the roux cook til it darkens, caramel color for poultry, darker yet for other meats. Then, add the flavored water, or broth and whisk til smooth. Last trick: when you think the gravy is done, let it simmer, stirring occasionally for 5 minutes. It makes the gravy smooth, glossy and perfect!

Jenny Melrose

Sunday, 12 October, 2014 at 8:30

I’m emailing you the recipe now. I’m sorry about the inconvenience.

Layne

Monday, 13 October, 2014 at 20:21

This looks delicious!

Glenna @ My Paper Craze

Wednesday, 15 October, 2014 at 17:07

Thanks so much for this recipe. Every holiday I stress whether my gravy will turn out right or not. This will make my life so much easier.

Dianne

Saturday, 18 October, 2014 at 20:07

How much water do you use? Thank you.

Lori

Monday, 3 November, 2014 at 18:04

I’m a little confused. Why so many ingredients for a simple gravy? And what is the point of a gravy separator? The best gravy is made by leaving the grease in the pan, adding flour to thicken it, then the water off your potatoes to that. If you get rid of the grease, where’s the flavor?

Kim

Sunday, 16 November, 2014 at 23:52

Here is my little to to add……I make my rue the day before one less thing to worry about that day!

Audrey

Monday, 24 November, 2014 at 7:54

Adding the neck and gizzard to the water, along with a carrot, celery, onion and a boquet garni (bunch of fresh herbs tied together in a bundle) makes for a more flavorful broth and gravy. Also it’s a roux (a mix of flour and fat), not a rue. A rue, is regret or sorrow, not exactly what you want with your turkey dinner.

Shari

Saturday, 29 November, 2014 at 10:11

Gravy is the main event in our home for thanksgiving. The turkey, mashed potatoes and stuffing are all just there as a delivery system for the gravy. Of course we all just eat it with a spoon when no one is watching, but in front of each other, we pretend to have restraint. We refer to the gravy as “liquid gold!”

I roast either a second turkey, or just some turkey legs the day before Thanksgiving. All the meat from this is chopped up and placed in my freezer for turkey pot pies and soup. I then boil the bones, gizzards, neck etc. overnight with aromatics (carrots, celery, onion, garlic & herbs) to make homemade stock. Some is used in the stuffing, potatoes and gravy and the rest is frozen. Then (this is the important part) I place the entire roasting pan, with the drippings into the fridge. The fat congeals on the top overnight and you peal the fat off. I hate greasy gravy. Then I heat the drippings back up and make it in a similar manner to yours, but I’ve never used milk, just the stock I made with the first turkey. I also chop up some turkey to put in the gravy as well. Full of turkey flavor and again, the star of our meal. This method was passed to me by my mother and hopefully one of my boys will carry on our gravy tradition! Happy Holidays!

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