Ingredients

Base gravy

• 1 cup unsalted chicken or turkey stock
• Scant 1/16 teaspoon xanthan gum, plus more only if needed
• 1 tablespoon cold unsalted butter, optional

Asian-style variation

• 1 to 2 teaspoons soy sauce, to taste
• A few drops fish sauce, optional
• White pepper, to taste
• A few drops toasted sesame oil, optional

Traditional poultry variation

• Defatted chicken or turkey pan drippings, optional, replacing part of the stock
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Thyme or sage, optional, especially with turkey
• Heavy cream, optional, for a rounder, richer gravy

Flavor adjustments, as needed

• Water or unsalted poultry stock, 1 tablespoon at a time — dilutes gravy that tastes over-reduced, excessively salty, or bitter
• Heavy cream, 1 tablespoon at a time — softens bitterness and harshness while adding body and a rounder flavor
• Cold unsalted butter, 1 tablespoon at a time — improves mouthfeel and rounds sharp edges without substantially diluting the gravy
• Allulose, a very small pinch at a time — counterbalances lingering bitterness; stop before the gravy tastes sweet
• Rice vinegar or apple cider vinegar, a few drops at a time — brightens gravy that tastes rich or dull; do not use it to correct gravy that is already sharp or bitter
• Soy sauce or fish sauce, a few drops at a time — adds salt and savory depth when an Asian-style gravy tastes flat rather than bitter

Method

1. Bring the unseasoned stock to a boil in a small saucepan, then reduce it to a steady simmer. Include defatted pan drippings at this stage when making a traditional poultry gravy. Simmer until the flavor is concentrated and the volume is about 3/4 cup, avoiding a hard boil or scorching.
2. Choose the flavor direction. For Asian-style gravy, stir in 1 teaspoon soy sauce, then add fish sauce and white pepper if desired; add more soy sauce only after tasting. For traditional poultry gravy, season with salt and black pepper and add thyme or sage if appropriate.
3. Correct the flavor before thickening. If the gravy tastes over-concentrated, salty, or bitter, dilute it with water or unsalted stock. Use cream to soften persistent bitterness or harshness. If necessary, add a very small pinch of allulose to counterbalance lingering bitterness without making the gravy sweet.
4. While whisking continuously, sprinkle in a very small pinch of xanthan gum. Whisk for about 30 seconds, then assess the consistency before adding more; too much xanthan will make the gravy gummy.
5. Remove the pan from the heat. Whisk in cold butter for fuller mouthfeel or to round sharp edges. For Asian-style gravy, add toasted sesame oil if desired. If either variation tastes rich but dull rather than bitter, add a few drops of vinegar. Taste after every addition.
6. Serve immediately, or cool and refrigerate promptly if the gravy will not be served within 2 hours. Reheat gently and taste again before reducing or seasoning further; concentrated gravy can become substantially more intense after resting and reheating.

Notes

• Reduce the stock before seasoning. Starting with seasoned stock or adding salty ingredients too early can make the finished gravy harsh when concentrated.
• For more concentrated flavor, reduce further before adding xanthan rather than relying on additional thickener.
• Stock made from a supermarket roast-chicken carcass varies in starting volume and strength. Reduce and season by taste rather than assuming a fixed yield.
• The Asian-style variation should remain fluid enough to spoon over food. A traditional roast gravy may be taken slightly thicker, but should still pour cleanly.

Variations

• Asian-style chicken gravy: Use chicken stock with soy sauce, optional fish sauce, white pepper, and an optional toasted-sesame finish.
• Traditional chicken gravy: Use chicken stock and any available defatted chicken drippings; season with salt, black pepper, and optional thyme.
• Turkey gravy: Substitute turkey stock and turkey drippings. Sage and thyme are natural additions; cream can soften an especially intense roasted flavor.

Inspirations

• Beef Gravy
• The Food Lab: Dead Simple Poultry Gravy
• The Chicken Bible: All Purpose Gravy