Fast Herb Pan Gravy
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.
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