Ingredients:

  • 4 tablespoons pan drippings, fat skimmed off
  • 4 tablespoons all-purpose flour
  • 4 cups low sodium chicken broth
  • 2 tablespoons dry sherry (optional)
  • 2-3 fresh thyme sprigs
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Pour pan drippings into a fat separator or use a spoon to carefully skim off the fat, reserving the drippings.
  2. In the saucepan, melt the reserved fat (4 tablespoons) over medium heat. Whisk in the flour and cook, stirring constantly, for 2-3 minutes to create a roux.
  3. Gradually whisk in the chicken broth, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more.
  4. Add thyme sprigs (if using). Bring the gravy to a simmer, then reduce heat to low and simmer for 10-15 minutes, or until thickened to your desired consistency. Stir occasionally.
  5. Remove thyme sprigs. If desired, strain the gravy through a fine-mesh sieve for extra smoothness. Stir in sherry (if using). Season with salt and pepper to taste.
  6. Serve immediately.