Best Make Ahead Gravy for Poultry
 
 
Author:
Serves: 4 cups
Ingredients
  • 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
Preparation
  1. 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.
  2. 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.
  3. 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.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/11/10/best-make-ahead-gravy-for-poultry/