Murlo turkey/chicken gravy recipe has served us well over the years.
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Ingredients
4 cups pan drippings plus chicken stock to get to the desired amount
1/2 cup flour
salt and pepper to taste
Directions
1. Once the roasted turkey or chicken has been removed from the roasting pan, scrape the bottom of the pan and strain into a 4 cup measuring cup. Top up with stock to get 4 cups.
2. Slowly sprinkle flour on top of liquid, whisk briskly to avoid lumps.
3. Bring mixture to a boil once all the flour is incorporated, reduce heat to a simmer.
4. Add salt and pepper to taste.
5. Hold on warm.
6. Strain liquid to remove any lumps prior to placing into gravy boat.
Notes: This is a large recipe that should be easily achieved when roasting a 12-14 pound turkey. We use additional gravy for turkey or chicken pot pies. You may want to cut the recipe in half for a smaller chicken dinner.
It is recommended to have a gravy strainer to remove any flour lumps and turkey/chicken pieces.
One response to “Turkey/Chicken Gravy”
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