Herb Gravy

By okstategrad

Brandy and a combination of herbs make this simple gravy distinctively delicious.

Start to Finish: 20 minutes
Makes about 2 1/4 cups

Ingredients

• Pan drippings from roasted turkey, goose, or chicken
• Chicken broth
• 1/4 cup all-purpose flour
• 2 Tbl apple brandy, brandy, or chicken broth
• 1 Tbl snipped fresh thyme or 1 tsp dried thyme, crushed
• 1 Tbl snipped fresh sage or 1 tsp dried sage, crush
• Salt
• Ground black pepper
• Sprig of fresh thyme (optional)

Preparation

Step 1

Pour pan drippings from roasted bird pan into a fat separator or a large glass measuring cup. If using a fat separator, pour off fat into a glass measuring cup. (If using a large measuring cup, use a spoon to skim and reserve fat from the drippings.) Pour 1/4 cup of the fat* into a medium saucepan; discard remaining fat.

Add enough chicken broth to the drippings to equal 2 cups liquid. Stir flour into fat in the saucepan. Stir drippings mixture all at once into flour mixture in the saucepan. Stir in brandy, thyme, and sage. Cook and stir for 1 minute more. Season gravy to taste with salt and pepper. Pour gravy into a grvy boat or bowl. If desired, garnish with a sprig of fresh thyme.

*Note, if there is no fat, use 1/4 cup melted butter.