Pan Gravy

By Andrew Zimmern

I prepare this days before. In fact, I always have some of this on hand in my freezer for a hundred uses.

Pan Gravy


  • 5 pounds poultry bones, or 2-3 pounds chicken wings
  • 3 quarts rich turkey or chicken broth
  • 2 onions, sliced
  • 1 carrot, chopped
  • 2 celery ribs, chopped
  • A sprig of fresh sage
  • 2 bay leaves


Toss the bones or wings, carrots, onion, celery, herbs in a large bowl with 2-3 tablespoons canola oil. Place all ingredients in a roasting pan and cook at 350 degrees for 90 minutes or longer until wings/bones are well browned. Place roasting pan on stove top over a low heat and add the broth. Bring to a strong simmer, massaging the bottom of the pan to release all the sticky bits. This should take 10 minutes.

Place all the contents of roasting pan into a small stock pot, cover and simmer for an hour. Remove lid and simmer for another 30-45 minutes until you have 2 quarts of liquid left.

Strain well. This is STRONG broth for gravies, sauces, and other uses. (It’s too strong for soup but has a hundred uses in the kitchen.) I freeze this in 2 cup batches for easy use whenever I need it

To make gravy:  In a saucepan over low heat, cook 2 tablespoons of flour with 2 tablespoons butter for a few minutes.  Add in 2 cups of hot turkey or chicken broth, in thirds, whisking as you go until gravy thickens.

Season with salt and pepper. Now you can make as much gravy as needed for anything.

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