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
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.
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
- Gizzards from chicken or turkey
- 1 onion chopped
- 1/4 cup butter
- 2 tablespoons flour
- 1 cup of whole milk
- 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.