Sort ingredients
joniotto
QR Code
Listen
Pdf
Melt the butter in a pot or large saucepan over medium heat, then whisk in the flour. Cook, whisking almost constantly, for about 4-5 minutes or until the roux smells toasted and it's reached a nice golden/light brown color (but don't let it burn).
Whisk the broth in gradually, followed by the Worcestershire sauce, poultry seasoning, and onion powder.
Increase the heat to medium high, then cook the gravy for another 5-7 minutes (or until it's thickened up to your liking), whisking fairly often to ensure it's smooth. If it gets too thick, add a splash more broth. Season with salt & pepper to taste (add less if you plan on adding pan drippings). Gravy will thicken more as it cools (and when reheating if making it ahead).PAN DRIPPINGS: I recommend making the gravy as instructed (can be made a few days ahead of time), warming it up, and then adding in ⅓ to ½ cup of the drippings to the finished gravy. Be sure to separate the fat out first! To do this, either use a fat skimmer to strain the fat out, or, if you don't have one, scoop out about a cup of the liquid from the bottom of the roasting pan and put it in the freezer. The fat will harden fairly quickly, and you can then easily scoop the fat out (discard it or use it for something else) and add what's left at the bottom to the gravy.