Gravy is a staple for nearly every meal at my house… especially around the holidays. The many cooks in my family all have different methods of making gravy, whether it is water and flour, reduction or heaven forbid corn starch! Through the years I have been taught each of these recipes, but I have my own varition that works without fail. This variation has also earned me the seat of gravy maker at our house.
The key to a good gravy is a good stock. I often make chicken stock in a large batch, so I can use it in many recipes. Simply start with a whole chicken, or trimmings then simmer for a few hours in a large pot with onions, celery and carrots. Be sure not to let your stock boil, this will cause the stock to become cloudy.