Serve this flavorful gravy over any poultry dish or Turkey Meatloaf (page 111).
Recipe information
Yield
makes 1 1/3 cups
Ingredients
2 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth
1 large sprig fresh thyme
1 tablespoon diced red onion
2 tablespoons all-purpose flour
1/2 cup milk
2 teaspoons soy sauce
Kosher salt and freshly ground black pepper to taste
Preparation
Step 1
In a medium skillet over high heat, combine the chicken stock and thyme and bring to a boil. Cook for 10 minutes, or until the liquid is reduced by half. Remove the thyme and add the red onion. Cook for 3 minutes, and then reduce the heat to low.
Step 2
In a small bowl, make a slurry by combining the flour and milk. Slowly add the slurry to the reduced stock, whisking to combine. Cook for 2 minutes, and then stir in the soy sauce. Taste for seasoning; add salt and pepper as needed. Serve hot.
Make Ahead
Step 3
The gravy will keep, covered, in the refrigerator for up to 5 days. Reheat gently over medium heat before serving.
