I have struggled for years trying to find the perfect brown 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. When I was growing up 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 brown gravy. Although it felt a bit mundane at the time, I now cherish that recipe, particularly the gravy. In fact, I spent several years attempting to nail that gravy recipe and am so finally excited to share my “Best Gravy Ever Recipe” with my readers!
The Story Behind The Best Brown Gravy Recipe EVER
This 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. What’s a roux, you may ask? It’s the idea of mixing flour and fat together to thicken a sauce. It’s used quite often in gravy recipes.
So it hit me one day when I was making my Tomato Bisque soup that the roux was exactly what was missing in my mom’s brown gravy recipe. Some of you might be face palming yourself at this point and saying, “Really?!” But 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!
Some Tips About This 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.
If you serve this gravy at Thanksgiving I would recommend using a gravy separator like in the pictures, but then also 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 for the photos. Also, if you’ve never used a separator before then you NEED to get one and I’ve linked to a few options in this article. It separates the gravy and the fat that rises to the top so that just the gravy gets poured out.
Finally, one reader had a great suggestion that you could actually make the roux the day before and store it in a container in your fridge. It’s a great way to cut down on time and pressure, especially during a crazy holiday like Thanksgiving with a house full of family.
The Rest if (Brown) Gravy! Pun Intended
The Best Brown Gravy Recipe EVER
Ingredients
- 1 Gizzards from chicken or turkey
- 1 onion chopped
- 1 tsp salt
- 1/4 cup butter salted is best
- 2 tbsp flour
- 1 cup whole milk
Instructions
- While your 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.
Nutrition
Want more Sunday & Holiday Dinner Ideas?
Some of my favorite dishes to make every Holiday include this healthier take on a traditional corn casserole, these delicious balsamic glazed brussel sprouts and my all time favorite garlic creamy mashed potatoes.
Enjoy!
Shari
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!
Audrey
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.
Kim
Here is my little to to add……I make my rue the day before one less thing to worry about that day!
Lori
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?
Dianne
How much water do you use? Thank you.
Glenna @ My Paper Craze
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.
Layne
This looks delicious!
Pam Gordon
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
I’m emailing you the recipe now. I’m sorry about the inconvenience.
Christine
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.
melissa
How much water do you use?
ColleenB. ~ Texas
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
Raquel
This looks great Jenny! I am so in need of a good gravy recipe!
robin
Much better if you pour some white wine over your bird while roasting!
Jenny Melrose
amazing idea!