This is another Grandma Original Recipe.  Make no bones about this recipe: it’s not good for you.  I’m throwing that disclaimer in here now.  Yet some of the best recipes are terrible for you, so this must be a great recipe.  This can also be adapted to oven-roasted chicken, though I’ve not tried it with any other sort of meat.

The problem with my grandmother’s recipes, and how she taught them to me, was that she eyeballed everything.  With the exception of baking (which is more chemistry than anything else) she never measured.  She never weighed.  She just tossed it in and adjusted as she went.  And that’s how she taught me.  So the measurements in a lot of the recipes I use from her playbook have been approximated.

Recipe after the jump.

You will need:


3 cups of chicken or turkey broth

giblets from the bird of choice, without the liver

3/4 cup pan drippings from your pre-roasted bird of choice

1/2 tsp McCormick chicken spice

1/2 cup milk

Several tablespoons of flour


Put the stock and giblets into a medium-small sauce pan, being careful NOT to use the liver.  In my experiences, I’ve found that using the liver of the bird and simmering it in the stock leaves a somewhat bitter and unpleasant taste to the stock and resulting gravy, so get rid of it, or feed it to your doggie.

Bring the combo over medium heat until it simmers, and simmer it until the giblets are cooked through.  Strain off the foam and any scum that rises to the top and discard it.  Do this until no more scum and/or foam forms, then strain out the giblets and get rid of them however you choose.

Using a baster, draw up about 3/4 cup of pan drippings from your already-roasted bird of choice and add this to the stock.  Bring to a simmer, stirring now and then.   Add the chicken spice.

In a small tupperware container, add the milk and flour, then put the top on.  Shake the mixture thoroughly, until there are no more lumps of flour.  You might want to help stubborn lumps along with a fork.

While the broth is simmering, slowly add the flour and milk mixture, stirring as you do so.  Keep adding it until the gravy begins to thicken.  Stir and make sure the milk/flour mixture is evenly incorporated in the gravy.  Taste.  If your gravy is a touch too salty, add some more milk/flour mixture until perfect.  Cook the gravy for a minute or two to remove the flour-y taste from the gravy, then remove from heat once adequately thickened.  Serve over….everything.  It’s that good.  I drizzle it over my potatoes, stuffing, turkey, and even my rolls at Thanksgiving.  I adore it.  It’s delicious.

Enjoy.  🙂