Poultry Pan Gravy: Mastering The Ratio

Making gravy from pan drippings is a simple process that can add a lot of flavour to your meal. The basic ingredients are pan drippings, a thickening agent (such as cornstarch or flour), and broth. You can also add seasonings and aromatics like garlic, wine, or fresh herbs. The first step is to prepare the pan drippings by removing the meat from the roasting pan and pouring the drippings into a measuring cup. You can then skim the fat off the top, or let it solidify in the fridge so it's easier to remove. Next, heat the desired amount of fat in the roasting pan or a separate saucepan, and add your thickening agent. For flour, you'll want to cook it for a few minutes until it's smooth and no longer smells raw. Then, add the skimmed drippings and scrape up any browned bits from the bottom of the pan. Finally, slowly add your broth and any other desired ingredients, and stir until your gravy is thickened.

Using cornstarch or flour to thicken gravy

Cornstarch as a Gravy Thickener:

Cornstarch is an excellent option for those who are gluten-averse or have gluten intolerance. It is a pure starch and has more thickening power compared to wheat flour. Here is a step-by-step process to use cornstarch:

• For each cup of medium-thick gravy, mix one tablespoon of cornstarch with one tablespoon of cold water to create a cornstarch slurry. This slurry serves as your thickening agent.
• Thoroughly combine the cornstarch and water to ensure there are no lumps.
• Pour the cornstarch slurry into your gravy mixture.
• Cook the gravy over medium heat, stirring continuously, until it reaches a thickened and bubbly consistency.
• Continue heating for an additional two minutes to ensure the cornstarch is completely cooked.
• Be cautious not to overcook cornstarch-thickened gravy, as it can break down and lose its thickening properties.
• If you need to reheat cornstarch-thickened gravy, be aware that it may not hold its consistency well and could become thinner.

Flour as a Gravy Thickener:

Using flour to thicken gravy is a traditional method that adds richness and flavour to your gravy. Here is a guide on how to use flour effectively:

• For each cup of medium-thick gravy, mix two tablespoons of flour with ¼ cup of cold water to create a flour slurry.
• Ensure the flour and water are well combined to prevent lumps.
• Stir the flour slurry into your gravy.
• Cook the gravy over medium heat, whisking continuously, until it thickens and bubbles.
• For added flavour and a silkier texture, consider adding butter to your flour-thickened gravy.
• Flour-based gravy generally reheats better and maintains its consistency compared to cornstarch-thickened gravy.

Tips for Using Cornstarch or Flour:

• When using cornstarch, be mindful that it has twice the thickening power of flour. If substituting cornstarch in a recipe that calls for ¼ cup of flour, use only two tablespoons of cornstarch.
• If substituting flour for cornstarch, use two tablespoons of flour for every one tablespoon of cornstarch.
• Cornstarch is a suitable gluten-free alternative for those with gluten allergies or intolerances.
• Flour works best when cooked with fat to make a roux, which enhances the flavour and thickening properties.
• Raw flour can impart an unpleasant taste to your gravy, so ensure it is cooked sufficiently to eliminate any raw flour flavour.

How to make gravy in a skillet or saucepan

Making gravy in a skillet or saucepan is a straightforward process. Here is a step-by-step guide:

Firstly, remove the roast from the pan and place it on a cutting board to rest. Then, pour the drippings into a measuring cup and transfer the fat into the skillet or saucepan. Be sure to reserve the extra fat and juices for later use. For each cup of gravy you want to make, you will need 2 tablespoons of fat from the drippings.

Next, use a metal spatula to scrape up all the brown bits from the bottom of the roasting pan and transfer them to the skillet or saucepan. This step is important as these brown bits will add a lot of flavour to the gravy.

Now you can begin to make the gravy. You can use either cornstarch or flour to thicken it, and the process is similar for both. If using flour, you will need to brown it a bit in the fat before adding liquid to get rid of the raw flour taste. This is called making a roux. If using cornstarch, create a slurry by dissolving it in water first.

If you are using flour, sprinkle it onto the drippings and stir with a wire whisk to incorporate it. Then, slowly add your liquid of choice (stock, water, milk, cream, or a combination) to the pan, whisking vigorously to dissolve the flour. If you are using cornstarch, pour the slurry into the pan and whisk while slowly adding the liquid.

Continue to whisk the gravy until it thickens and bubbles. You can then season it with salt and pepper to taste. If you want a smoother gravy, you can strain it through a fine-mesh strainer. Serve immediately, or store it in an airtight container in the refrigerator for up to 5 days.

How to make gluten-free gravy

Ingredients

• Gluten-free flour (e.g. sweet white rice flour, Bob's Red Mill 1 to 1, or Cup4Cup)
• Butter (regular, dairy-free, or vegan)
• Broth or stock (chicken, beef, veggie, or turkey)
• Salt and pepper
• Pan drippings (optional)
• Garlic powder/granules (optional)
• Dried thyme (optional)

Method

• Melt the butter in a small pot or saucepan over medium heat.
• Whisk in the flour to make a roux, ensuring there are no clumps. Add the garlic powder/granules, if using, and cook briefly until fragrant.
• Slowly pour in the broth/stock, whisking constantly to incorporate it into the flour mixture. Be sure to whisk well to prevent lumps.
• Bring the mixture to a boil, then season with salt and pepper to taste.
• If using, add the pan drippings now. Bring the gravy to a boil and simmer for 1-2 minutes until thickened.
• Serve warm with your favourite roast or pot roast dinner.

Tips

• For a thicker gravy, mix some additional flour with cold broth and add it gradually to the hot gravy, thickening as desired.
• If you want to make the gravy without flour, replace the gluten-free flour with cornstarch (3 tablespoons of cornstarch for ¼ cup of flour).
• For a more savory gravy, add dried thyme, dried sage, onion powder, or garlic powder.
• Taste the gravy before adding salt, as some gluten-free broths or bouillons are saltier than others.
• You can make the gravy dairy-free by using dairy-free butter.

How to fix lumpy gravy

Lumpy gravy is a common problem, but it's one that can be easily fixed. Here are some methods to smooth out your gravy:

Use a Whisk

A wire whisk can be used to break up large lumps. However, this method may not be very effective for smaller lumps, and it can be tiring if you have to whisk for a long time.

Use a Strainer

Pour the gravy through a fine-mesh strainer or sieve into a bowl, and use a spatula to stir it and push it through. This method will remove the lumps but will also thin out your gravy by removing some of the thickener. You may need to add more thickener after straining. It also creates more clean-up, as you'll have the strainer, bowl, and spatula to wash.

Use a Blender or Food Processor

Blend the gravy in a countertop blender or food processor on high speed until smooth. This method will give you a completely smooth gravy, but it may aerate the mixture, making it seem less rich. It will also require you to wash the blender parts afterward.

Use an Immersion Blender

If you have an immersion blender, this is the easiest and quickest method with the least amount of cleanup. Simply stick the blender into the pot of gravy and blend until smooth. This method won't overly aerate the gravy, so it will remain rich and luscious.

Add a Flour and Water Mixture

You can also try adding a mixture of flour and water to your lumpy gravy to help smooth it out. However, be careful not to add too much flour at once, as it reacts quickly with hot stock, and too much can lead to lumps. Instead, use a mesh strainer to dust the flour gently over the gravy, whisking it in as you go.

How to store gravy

Storing gravy correctly is essential to preserving its quality and flavour. Here is a detailed guide on how to store gravy:

Short-Term Storage

Leftover gravy should be promptly refrigerated and used within two days to prevent it from separating and spoiling. However, you can extend its life by boiling any remaining gravy for three minutes to kill bacteria and then storing it for another two days. Repeat this two-day process for up to a week, but note that the flavour and consistency may change over time.

Freezing Gravy

If you want to freeze gravy, it is recommended to use as little fat, milk, or cream as possible, as these ingredients tend to separate during thawing. To reduce the chance of separation, you can blend the gravy before freezing.

Pour the gravy into freezer bags, airtight containers, or ice cube trays for smaller portions. Flour-thickened gravy can be frozen for up to four months without a significant loss in quality. To thaw, place the container in the refrigerator overnight, then slowly reheat the gravy in a saucepan over medium-low heat, whisking constantly to prevent lumps. If the gravy seems too thick or has separated, add a small amount of water or stock and whisk vigorously.

How to Tell If Gravy Has Gone Bad

Gravy that has gone bad will have telltale signs such as a sour smell or an overly slimy texture. If you have any doubts about its freshness, it is best to discard it and make a new batch.

Frequently asked questions