• Pan Gravy


By Andrew Zimmern

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

Pan Gravy

Servings: Makes 2 quarts


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


Preheat the oven to 350 degrees F.

Toss the bones or wings, carrots, onion, celery and herbs in a large bowl with the canola oil. Place all ingredients in a roasting pan and cook in the oven for 90 minutes, or until wings/bones are well browned. Place the roasting pan on stovetop over low heat and add the broth. Bring to a strong simmer, massaging the bottom of the pan to release all the sticky bits, and cook for about 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 to 45 minutes until you have 2 quarts of liquid left.

Strain well. This is a 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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