Quick Pan Sauce Or Gravy
5m prep 10m cook 15m ready
About 1 cup This sauce is a simple accompaniment to roast chicken, turkey, or pork loin. Unlike the roux-based gravy above, this can be left unthickened, although the addition of kneaded butter will give it a gravy-like body without the hassle of making a roux. The amounts given here are for a small chicken. For a Quick Turkey Gravy deglaze the roasting pan with ½ cup white wine, sherry, stock, or water, use 4 cups chicken or turkey stock, and thicken the mixture with 4 tablespoons softened butter and ¼ cup flour mixed together into a paste.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ¼ cup dry white wine, sherry, port, Madeira, or water
- ¾ cup chicken or turkey stock or broth
- (1 tablespoon butter, softened)
- (1 tablespoon all-purpose flour)
- Several drops of lemon juice or vinegar
- Salt and black pepper to taste
Let's Cook
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Step 1.
After transferring the meat to a platter, pour into the roasting pan: ¼ cup dry white wine, sherry, port, Madeira, or water
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Step 2.
Place the roasting pan on 2 burners over medium-high heat. Bring the juices to a simmer and, using a wooden spoon, scrape up the browned bits in the bottom of the pan. Pour the mixture into a heatproof glass container and let the fat rise to the top, then skim off the fat and discard. (You can also use a gravy separator.) Transfer the mixture to a small saucepan. Add the juices that have accumulated around the meat along with: ¾ cup chicken or turkey stock or broth
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Step 3.
Bring to a simmer. If desired, to thicken the sauce into a gravy, mix to a smooth paste: (1 tablespoon butter, softened); (1 tablespoon all-purpose flour)
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Step 4.
Whisk the paste bit by bit into the simmering sauce and cook until thickened. Season with: Several drops of lemon juice or vinegar; Salt and black pepper to taste
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