Bourbon Gravy

With a splash of bourbon and fresh herbs, this is a dressed-up version of a basic gravy recipe. If you have drippings from a roasted turkey or chicken, be sure to use those for an extra boost of rich flavor. If not, just use an equal amount of melted butter or oil instead. And be sure to add the stock a little bit at a time to the pan and whisk until smooth – that’s the key to perfect, lump-free gravy.

Drippings from roasted turkey or chicken

1 tablespoon unsalted butter, melted

About 5 cups turkey or chicken stock

1/3 cup all purpose flour

1 tablespoon bourbon, port or dry sherry, optional

1 tablespoon minced herbs, such as thyme, rosemary, parsley or savory

Kosher salt

Freshly ground black pepper

Pour drippings into a large heatproof glass bowl or fat skimmer. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that rises to the top. Measure out 1/4 cup fat into a small measuring cup or mixing bowl and add the melted butter to the fat (alternately if not using drippings, use same amount of melted butter or oil).

Separately, add turkey or chicken stock to the skimmed drippings in the bowl or fat skimmer to make about 5 cups total liquid.

Heat a saucepan or saucier over low heat, and add the reserved fat to the pan. Whisk in the flour, scraping up any browned bits on the bottom of the pan, and cook until no trace of raw flour remains and mixture smells nutty, about 2-3 minutes.

Whisking constantly, stir in about 1/4 of the stock mixture into the flour. The gravy will immediately thicken. Whisk until there are no flour lumps and gravy is smooth. Continue whisking in about 1/4 of the stock at a time, whisking until smooth after every addition.

Once all of the stock is added, continue cooking gravy, whisking often, until gravy is desired thickness, about 3-5 minutes longer. Add bourbon (if using) and fresh herbs and stir to combine. Add additional stock if gravy is too thick. Season to taste with salt and pepper.