Gravy Without Using Pan Drippings

My regular readers and subscribers (you can sign up with the link to your right) know that I love my gravy recipe. I start with a broth that includes vegetables that I later strain out and discard and then I make a a paste with the butter and flour to thicken it. My gravy recipe is so incredibly good tasting but I really love it because it's a 'make ahead' recipe too. You can make it ahead of time and a day or two later pull it out, reheat it, add the drippings from the turkey and serve it just as wonderful and smooth and delicious as if you just spent an hour in the kitchen making it from scratch.

While I love my gravy recipe I also keep my eyes open for other recipes of course, and this one might be a favorite of my readers who like to buy their chicken broth at the store, in a can and who either do not have or maybe don't want (?) to use drippings from the turkey or chicken to flavor it.

If you don't have drippings from the bird to flavor the gravy try this one. I'm also thinking that if you use a vegetarian version of the broth or vegetarian boullion cubes to make the broth - this could probably be considered a vegetarian option for your gravy.

Gravy without Drippings

2 (14.5 oz.) cans chicken broth
2 celery stalks, chopped
2 carrots, chopped
1 medium onion, quartered
6 whole peppercorns
1 bay leaf
6 T butter
6 T flour
1/4 t Kitchen Bouquet
1/4 t salt

Combine broth, celery, carrots, onion, peppercorns, and bay leaf in medium saucepan. Simmer, uncovered, over medium heat 20 minutes. Strain broth; discard vegetables and seasonings.

Melt butter in medium skillet; blend in flour. Cook until mixture is slightly browned; gradually stir in seasoned broth, Kitchen Bouquet and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil and then cook for about 1 minute.Print Friendly and PDF