Gravy: Chicken or Turkey
Suzanne
ingredients
- Drippings from bird
- Small onion, minced
- 1 cup chicken broth
- Minced herbs
- 3 tbs butter
- Salt and pepper
directions
- 1
After bird comes out of oven, sauté a minced small onion or large shallot in remaining fat.
- 2
Increase heat to high, add chicken broth and scrape skillet to loosen browned bits.
- 3
Boil until liquid darkens and thickens and reduces to 1/3 of original volume (about 4 minutes).
- 4
Add any accumulated juices from plate with bird and cook 1 minute more.
- 5
Take off heat, add some minced herbs and swirl in butter.
- 6
Season with salt and pepper.
Source: Suzanne Crandall
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