Rich Poultry Gravy

Ingredients

Pan drippings

from roasted poultry

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

All-purpose flour

1/4 cup

Chicken or turkey broth

2 cups

Thyme

1 teaspoon, dried (or 1 tablespoon, fresh)

Salt

to taste

Black pepper

to taste

Instructions

1. After roasting your poultry, pour the pan drippings into a measuring cup and let it sit for a few minutes. Skim off excess fat if desired, leaving about 2 tablespoons in the saucepan.
2. In a medium saucepan, heat the reserved pan drippings over medium heat.
3. Add the finely chopped onion and minced garlic to the pan. Sauté until the onion is translucent and fragrant, about 5-7 minutes.
4. Sprinkle the all-purpose flour over the onion and garlic mixture, stirring well to combine and cook the flour for 1-2 minutes until lightly golden.
5. Gradually pour in the chicken or turkey broth while stirring constantly to prevent lumps from forming.
6. Add the thyme, salt, and pepper, then bring the gravy to a gentle simmer. Cook for about 10 minutes or until the gravy has thickened to your desired consistency.
7. Taste the gravy and adjust the seasoning as necessary, adding more salt or pepper as desired.
8. For a smoother texture, strain the gravy through a fine-mesh sieve to remove any lumps or solids.
9. Serve hot over your roasted poultry and enjoy the rich flavors.