can give it a last-minute boost by deglazing the pan
with a little stock and whisking it into the gravy
just before serving.- Thicken the Right Way. To thicken 4
cups gravy, melt 4 tablespoons unsalted butter in a
medium skillet over medium heat. Add ¼ cup all-
purpose flour and cook, stirring constantly with a
wooden spoon, until you have a nice golden blond
color, which will add some nuttiness. Slowly add
your stock, whisking constantly. The harder you
whisk and the more slowly you add the stock, the
smoother your gravy will be. Once you’ve added
all the liquid, bring it up to a boil, then reduce it to
a simmer and let it cook down, stirring
occasionally, until it gets to the right consistency.
Season it at the end with salt and pepper
(seasoning too early can lead to the salt
concentrating and becoming too strong).
Dead-Simple Poultry Gravy