Great Gravy even without Turkey Drippings!

Yield: 4 C. gravy


  • whole chicken or 5-6 leg quarters
  • 1 onion
  • bay leaf
  • 2-3 stalks celery
  • handful of parsley
  • 2-3 carrots
  • 10 whole peppercorns
  • 2 bouillon cubes or 4 tsp. powdered chicken bouillon
  • 3-4 T. flour
  • 1/2 C. cold water
  • Optional: Gravy Master Seasoning and Browning Sauce


  1. 1. Boil a whole chicken or 5-6 leg quarters in a saucepan with 4-6 C. water. Add an onion cut in half, a bay leaf, some coarsely chopped celery, parsley, carrots, whole peppercorns… You don’t need to add all of these, but the more you add, the deeper the flavor will be. Do NOT add salt.
  2. 2. Simmer covered for at least 1 hour. What you want to achieve is a broth with deep flavor, that’s not salty. Allow to cool slightly. Drain off the broth; you want to have at least 4 C. of drained broth, for a dinner of about 8 people. This can be made up to 3 days ahead. Debone the chicken meat and use it for another occasion.
  3. 3. To make the gravy, bring the broth back to a boil and add 2 bouillon cubes or 4 tsp. powdered chicken bouillon. While it’s heating, mix together 3-4 T. flour with 1/2 C. cold water in a cup or bowl. Stir until smooth. (You can also shake this mixture in a jar or covered plastic container until all lumps are removed.)
  4. 4. When the mixture is boiling, stir in about half of the flour mixture, stirring constantly. Add more of the mixture until it is the consistency you want.
  5. 5. Lastly, I add 1 tsp. of Gravy Master Seasoning and Browning Sauce—available in North America. I’ve only owned one bottle in my whole life—and I’m old! So it lasts a long time and gives your gravy a nice, golden color.

Making is stretch

If, after you’ve made the gravy you decide it’s not quite enough, some people add some of the water from the mashed potatoes to “stretch” the gravy. You’ll need to thicken it with a bit more flour and water…but it will have starch and flavor from the potatoes which is better than just adding more water.

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