Sauce Gravy & Spices
Southern
Yield: 4
Author: Tammy Nichols
Poultry Pan Sauce (Gravy) - Master Cookbook Recipe # 608

Poultry Pan Sauce (Gravy) - Master Cookbook Recipe # 608

This quick and velvety pan sauce is the perfect way to elevate sliced turkey or chicken, making it taste like it came straight out of a professional kitchen. By whisking the stock directly into the pan drippings, you capture every bit of savory flavor for a rich, glossy finish.

This is recipe #608 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 10 minTotal time: 15 min
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Ingredients

  • 1 cup turkey or chicken stock
  • 2 Tbsp cornstarch
  • Salt and black pepper (to taste)
  • 3 Tbsp salted butter
  • Sliced turkey or chicken

Instructions

  1. Warm the Poultry: In a skillet, melt a small amount of butter over medium heat. Add your poultry slices and warm them through, flipping to heat both sides. Once warm, remove the meat and set it aside.
  2. Melt the Base: Add the 3 tablespoons of salted butter to the same skillet and let it melt.
  3. Prepare the Slurry: In a small bowl or measuring cup, mix the cornstarch into the chicken or turkey stock. Whisk thoroughly until the mixture is completely smooth with no lumps.
  4. Deglaze & Thicken: Pour the stock mixture into the hot skillet. Use a spoon or whisk to scrape up any browned bits (the drippings) from the bottom of the pan,this is where all the flavor lives!
  5. Season: Continue to stir as the sauce thickens. Taste and add salt or black pepper as needed.
  6. Serve: Arrange your poultry slices on a platter and pour the hot pan sauce directly over them.

Notes

Tammy’s Tips: Don't skip the step of scraping the bottom of the pan! Those little browned bits, called "fond," are the secret to a deep, savory gravy. If your sauce gets too thick too quickly, just whisk in an extra tablespoon of stock at a time until it reaches your desired consistency.