From Scratch to Savory: Your Ultimate Gravy

Start with a rotisserie chicken, removing any stringy bits and leaving the meat on for flavor.

Add juniper berries, peppercorns, cloves, carrot, celery, bay leaf, leeks, and roughly chopped onion to a pot.

Fill the pot with water and bring to a boil, then simmer for 1-2 hours to make the broth.

Strain the broth through a sieve and set aside.

In a clean pot, melt 3 tablespoons of butter over medium heat.

Add 4 tablespoons of flour to the melted butter and whisk to form a paste, cooking until it turns golden brown.

Gradually add the strained chicken broth to the paste, whisking to avoid lumps until the desired consistency is reached.

Add the drippings from the rotisserie chicken to the gravy and bring to a simmer.

If the gravy is too thin, create a slurry with starch and add it to the gravy to thicken.

Season with salt to taste and remove any herbs before serving.

Equipment Needed

Dietary

Allergens