Fast Herb Pan Gravy

16
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"This is out of the November 2018 Sunset magazine...You can peacefully make gravy while your turkey rest after roasting. You can use this for Chicken, Turkey or Beef"

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (60.9 g)
  • Calories 10.6
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 134.4 mg
  • Total Carbohydrate - 2 g
  • Dietary Fiber - 0 g
  • Sugars - 0.1 g
  • Protein - 0.1 g
  • Calcium - 2.5 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Set pan with juices over 2 burners. Add chicken broth, wine, and a few sprigs rosemary and/or thyme. Bring to a boil over medium-high heat, stirring with a wooden spoon to loosen browned bits. Cook, stirring, about 5 minutes to reduce a bit.

Step 2

In a bowl, whisk cornstarch into 1/2 cup cold water. Stir cornstarch slurring into pan, lower heat to medium, and cook, stirring 1 minute to thicken (no longer or it will thin out again). Strain. Stir in 2 taspoons minced herbs.

Tips & Variations


No special items needed.

Related

breezermom

I used a fat separator on the pan juices, and placed rosemary, thyme, and oregano in the bottom of the pan with my broth, so didn't add more to the gravy. This turned out so easy to make and just delicious! Used it for Thanksgiving this year.

review by:
(24 Nov 2018)