Recipe: Poultry Gravy

Feb 3, 2011

Servings: 8


  • ½ teaspoon canola oil
  • ¾ teaspoon poultry seasoning
  • 1 ¼ cups (4 oz) ¾ inch diced onion
  • ¼ teaspoon sage
  • 1 cup (4 oz) ¾ inch diced celery
  • ¼ teaspoon white pepper
  • 1½ lb. chicken wings
  • 1 teaspoon chicken bouillon
  • 4 cups water
  • ¼ cup cornstarch
  • ½ cup water


In a heavy bottom pot, add vegetable oil, onions and celery and cook over medium heat until onions are translucent. Add chicken wings, water, poultry seasoning and sage. Simmer for 1 ½ hours. Strain and save the liquid. Refrigerate overnight. Remove from the refrigerator, scrape any solidified fat off the top and heat the liquid to a boil. Add white pepper and bouillon. Mix cornstarch and water into a slurry. Slowly whisk the slurry into the simmering liquid. It will thicken very quickly and keep stirring until you have reached your desired thickness. Remove from the heat and serve.

*Please note that there may be small amounts of fat still in the gravy after you scrape the solidified fat off the top. The nutritional analysis of the fat content does not include this since it cannot be measured.

Nutrient Analysis per ½ cup:*
Calcium 26 mg
Calories 113
Carbohydrates 6 g
Cholesterol 72 mg
Fat 6 g
Fiber 0.5 g
Phosphorus 138 mg
Potassium 221 mg
Protein 5g
Sodium 199 mg

Categories: Recipes