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.
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.
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.
Serving Size 1/4 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.