Simple Poultry Gravy Recipe
Ingredients
Pan drippings, including garlic and herbs
Giblets and neck from poultry
1/2 cup water or chicken broth
Directions
1. When the fowl has finished cooking, remove the pan drippings, garlic, and herbs from the roasted poultry's cavity to a saucepan with the refrigerated giblets and neck.
2. Add 1/2 cup water or chicken broth and bring to a boil, then immediately remove from heat. Strain gravy and remove fat by skimming clear liquid off top.
2. Add 1/2 cup water or chicken broth and bring to a boil, then immediately remove from heat. Strain gravy and remove fat by skimming clear liquid off top.
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