Making your own gravy is really easy, especially if you’re roasting a turkey or cooking a chicken in a crock pot. You see the key is to have lots of fresh yummy stock. This recipe uses the giblets, but if you don’t have them (for example, you’re making gravy from stock you have frozen) just skip that part. The giblets do add a richer flavor, but gravy from stock is still really yummy. You can make gravy from beef stock, too.
- Giblets from your bird & about 1/2 cup water (optional)
- 1+ cup stock
- 1+ tablespoon flour (regular, whole wheat, oatmeal, garbanzo bean or pancake mix are all options)
- Extra stock or milk as needed
(Optional giblets) Put the giblets in a small pot and put just enough water to cover the giblets. Let simmer for 10-15 minutes. Remove giblets from pot and discard.
Add 1 cup of stock and bring to a simmer (add 1/4 cup of water or extra stock if not starting with giblets). Carefully remove about 1/4 cup of hot stock and put in a heat proof bowl. Add flour and whisk (using a fork is good, too) until lumps are gone. This will make a kind of paste.
Put the paste back into the pot, whisking until blended well. The gravy will thicken as it cools, so you’ll want the gravy to be in a liquid state at this point. If the gravy has gotten thick, you can add more stock if you have it until its the right consistency. If you ran out of stock, you can add milk. Some people prefer to add milk and make a milk gravy. Simmer for about 15 minutes.