Want to make a foolproof gravy to go with your roasted chicken? Then try this recipe. I saw a version of this for turkey gravy on the ABC show The Chew. I made just a few adjustments to make chicken gravy, but I have also used this recipe for turkey gravy, just increased the ingredients a bit.
1 tablespoon oil, avocado, canola, or grapeseed
1 chicken neck
2 tablespoons unsalted butter
½ onion, diced
¼ cup celery, diced
¼ cup carrots, diced
½ small bunch thyme
1 bay leaf
2-3 tablespoons flour
2 cups chicken broth/stock
Drippings from roast chicken
Heat a medium sauce pan over medium high heat. Once the pan is hot, add the oil and the chicken neck. Brown the neck on all sides, about 5 minutes, remove from pan, and keep for later.
Add the butter to the pan, when melted add the onion, celery, carrot, thyme and bay leaf with a small pinch of salt. Cook, stirring occasionally for about 10 minutes, or until the vegetables start to caramelize.
Stir in the four to coat the vegetables and absorb the butter. Add the chicken neck back to the pot. Whisk in the chicken stock, a little at a time, and bring to a boil. Reduce the heat and simmer, stirring occasionally for 45 minutes.
Whisk in pan drippings from roasting your chicken, taste and season as necessary. Strain through a fine mesh strainer, discard the vegetables, and keep the gravy warm.
Make ahead tip: make the gravy in the morning or even the night before. When ready, reheat the gravy and add the drippings before serving.
Note: you don’t have to worry about lumps because you strain the gravy at the end. You can also make this dish with a turkey neck, just double the ingredients.
Adapted from The Chew.