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Fast Herb Pan Gravy





Yields
16 Servings




Total Time
15 mins

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.

 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
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.

Nutrition Facts

Serving Size 1/4 cup

Servings 0


Amount Per Serving
Calories 79Calories from Fat 60
% Daily Value *
Total Fat 6.8g11%

Saturated Fat 0.9g5%
Cholesterol 0mg
Sodium 122mg6%
Total Carbohydrate 2.3g1%

Dietary Fiber 0.1g1%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.