Yields 16 Servings Total Time 15 mins
AuthorMargo True

Use this simple method to peacefully make gravy while your turkey rests after roasting. It’s based on a suggestion from Evan and Sarah Rich, chefs and owners of Rich Table in San Francisco.

How to Make It

1

Set pan with juices over 2 burners. Add chicken broth, wine, and herb sprigs. Bring to a boil over medium-high heat, stirring with a wooden spoon to loosen browned bits. Cook, stirring, about 5 minutes to reduce a bit. 

2

In a bowl, whisk cornstarch into ½ cup cold water. Stir cornstarch slurry into pan, lower heat to medium, and cook, stirring, 1 minute to thicken (no longer or it will thin out again). Strain. Stir in minced herbs.

Ingredients

 Roasting pan juices
 2 (14.5 oz) cans reduced-sodium chicken broth
 ½ cup dry white wine
 Rosemary or thyme sprigs, plus 2 tsp. minced (of either)
 ¼ cup cornstarch

Directions

1

Set pan with juices over 2 burners. Add chicken broth, wine, and herb sprigs. Bring to a boil over medium-high heat, stirring with a wooden spoon to loosen browned bits. Cook, stirring, about 5 minutes to reduce a bit. 

2

In a bowl, whisk cornstarch into ½ cup cold water. Stir cornstarch slurry into pan, lower heat to medium, and cook, stirring, 1 minute to thicken (no longer or it will thin out again). Strain. Stir in minced herbs.

Fast Herb Pan Gravy