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Thursday, July 20, 2017

Drip-Pan Gravy


In this recipe, canned low-sodium chicken broth is enriched with vegetables and chicken parts. It's an extra step, but it's worth the effort. The well-flavored broth almost guarantees a well-flavored gravy, especially after the broth is further enriched by the drippings from the grilled chicken. If you use wood chips while grilling the chicken, the gravy will have even more complexity.

Use whatever you'd like to flavor the broth, especially bits that might otherwise go unused, such as parsley stems, celery leaves, chicken necks, gizzards or trimmed chicken scraps.

Make Ahead: The enriched chicken broth can be refrigerated for up to 2 days or frozen for several months.



1/4 medium onion
1 rib celery, cut into pieces (may substitute celery leaves)
A few sprigs thyme (may substitute 1 teaspoon dried thyme)
1 bay leaf
4 whole black peppercorns
8 ounces/224g chicken necks (may substitute chicken scraps or bones)
3 cups/750ml low-sodium chicken broth, warmed, plus more broth or water as needed
1 1/2 cups/375ml defatted chicken broth and drippings, from the drip pan
1 1/2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons flour
1 tablespoon chopped chives
Freshly ground black pepper

Beer-Can Chicken


For the broth: Combine the onion, celery, thyme, bay leaf, peppercorns and chicken necks and/or scraps in a medium saucepan. Add the broth, plus more broth or water as needed to cover; bring to a boil over medium-high heat, then reduce the heat to medium and cook for 10 to 15 minutes, until the vegetables are soft and the chicken pieces are cooked through. Use a fine-mesh strainer to strain; reserve the liquid and discard the solids. Transfer the liquid to the drip pan to be placed under a chicken to be cooked on a grill.

Cook the chicken according to the recipe directions.

For the gravy: After the chicken is cooked, use a fine-mesh strainer to strain the contents of the drip pan into a fat-separator cup: discard the fat.

Transfer 1 1/2 cups of the broth to a small saucepan; reserve the remaining broth for another use.

Use a spoon to mash together the butter and flour in small dish or ramekin, creating a paste (a beurre manie).

Bring the broth to a boil over medium-high heat; use a small whisk to incorporate the flour-butter paste, whisking to achieve a smooth gravy. Let the gravy come to a boil, then reduce the heat to medium and cook for 2 to 3 minutes, stirring, until thickened.

Add the chives; season with salt and pepper to taste. Serve hot.


From Real Entertaining columnist David Hagedorn.

Tested by David Hagedorn.

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