This is probably the most important part of my Thanksgiving dinner.  This always has to be good.  I am in the practice of making my own broth  early by roasting chicken wings with some vegetables.  I prefer to do it about 1 month before the “big day” and then freeze it.  See my recipe Chicken Stock for Gravy for directions.

• wondra flour (said to make lump-free gravy)
• water to make a pancake like texture

Use this mixture to add to your broth and cook until thick.  You can boil it until it is reduced if needed.

Remember your gravy always thickens as it cools.

Or:  Melt 1/2 cup butter or fat, then add an equal amount of flour (1/2 cup).  Stir until smooth and cook for up to 5 minutes.  Gradually add 6 to 8 cups  chicken broth and simmer until the gravy is reduced, whisking occasionally, for about 15 minutes or until thickened.  Adjust the ingredients depending on how much gravy you need.

The left picture shows gravy using butter and flour.   The right picture shows a tiny amount of Kitchen Bouquet added to the gravy for  color and more seasoning.  Be careful to add just a little at a time until you reach the desired flavor and color.

Sliced turkey with gravy and green bean casserole.