• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Gravy from Pan Drippings

November 18, 2014 by Jill Foucre 2 Comments

Gravy from Pan Drippings
2014-11-18 14:30:57
Yields 4
Print
Ingredients
  1. Roasted chicken, turkey or other meat
  2. Kosher salt
  3. Freshly ground pepper
  4. Fresh thyme
  5. 3 - 5 c. chicken stock (depending on amount of juice from roast)
  6. ½ cup white wine
  7. 2 - 6 T. butter (depending on amount of fat from roast)
  8. 6 T. all purpose flour
Instructions
  1. After you have taken the roast out of the oven, transfer it to a platter and tent it loosely with foil. While it is resting, put the roasting pan on the stove. Transfer whatever liquid is in the roasting pan to a glass measuring cup and let it settle (or use a fat separator). Separate the fat and the juices. Save the juices to add later. If you have six tablespoons of fat, add them back to the roasting pan. If you don’t have 6 tablespoons, supplement with enough butter to make 6 tablespoons total. Turn up the heat to medium high. Use ½ cup of white wine or broth to loosen the drippings from the bottom of the pan. Heat the pan over low heat and whisk in 6 tablespoons of flour. Cook the mixture, whisking constantly, for 5 minutes. The roux will be light brown when it is finished.
  2. Add saved juices from roasting pan and enough broth to total 5 cups of liquid in a steady stream and continue whisking. Whisk in any juices that have accumulated on the roast’s resting platter as well. Continue to whisk to desired thickness. Taste and add salt and pepper as needed. Finish with a tablespoon of fresh thyme leaves.
By Kelly Montgomery
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Side Dishes

Reader Interactions

Comments

  1. Karen says

    November 21, 2014 at 7:06 am

    if you need to be gluten free will cornstarch work the same?

    Reply
    • Amy Patterson says

      November 24, 2014 at 1:20 pm

      Hi Karen, Cornstarch can’t be substituted for flour to make a roux, but an equal mixture of cornstarch and cold water (a slurry) added towards the end of cooking will thicken your gravy beautifully. Enjoy and Happy Thanksgiving!

      Reply

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience