PoulTree Mushroom Gravy with Chicken Drippings

Concept: A rich and savory mushroom gravy made with the flavorful drippings from a PoulTree-roasted chicken, enhanced with aromatic vegetables and herbs.

 

Ingredients:

• Drippings from one PoulTree-roasted chicken (approximately 1/4 - 1/2 cup), including any accumulated juices
• 8 ounces (225g) Mushrooms, sliced (Cremini, button, or a mix)
• 1 small Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons All-Purpose Flour
• 2 cups Chicken Broth (low-sodium preferred)
• 1/4 cup Dry White Wine (optional, can substitute with more chicken broth)
• 1 teaspoon Worcestershire Sauce (optional)
• 1/2 teaspoon Dried Thyme (or 1 tablespoon fresh thyme leaves)
• Salt and Freshly Ground Black Pepper to taste
• 2 tablespoons Butter or Sour Cream (optional, for extra richness)
• 2 tablespoons Fresh Parsley, chopped (for garnish)

 

Instructions

Prepare the Drippings:

1. Collect Drippings: After roasting your chicken in the PoulTree, carefully remove the chicken and set it aside to rest. Pour the drippings from the roasting pan into a measuring cup or fat separator. You should have about 1/4 to 1/2 cup of drippings. If you have significantly more and want a less fatty gravy, let the drippings sit for a few minutes to allow the fat to rise to the top, then spoon off some of the excess fat.

Sauté Vegetables:

1. Sauté Mushrooms & Onions: If there is about 2 tablespoons of fat in the drippings, you can add the mushrooms and onions directly to the roasting pan. Otherwise, heat the butter in the separate saucepan over medium heat. Add the sliced mushrooms and chopped onion and cook, stirring occasionally, until softened and lightly browned (about 5-7 minutes). Add the garlic and cook for another minute until fragrant.

Make the Roux:

1. Add Flour: Sprinkle the flour over the mushroom and onion mixture. Cook, stirring constantly, for 1-2 minutes. This creates a roux, which will thicken the gravy.

Build the Gravy:

1. Deglaze (Optional): If using, pour in the white wine and scrape the bottom of the pan to loosen any browned bits. Cook until the wine has mostly evaporated (about 1 minute).
2. Add Broth and Drippings: Gradually whisk in the chicken broth, followed by the reserved chicken drippings. Bring the mixture to a simmer.
3. Flavor & Thicken: Stir in the Worcestershire sauce and thyme. Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency, stirring occasionally.

Finish & Serve:

1. Season: Season the gravy with salt and pepper to taste. Stir in the optional butter for extra richness.
2. Garnish & Serve: Garnish with fresh parsley before serving.

Tips for the Best Mushroom Gravy:

• Use a mix of mushrooms: For a more complex flavor, try using a combination of cremini, shiitake, and oyster mushrooms.
• Don't overcrowd the mushrooms: When sautéing, make sure the mushrooms are in a single layer to allow them to brown properly.
• Adjust thickness: If the gravy is too thin, simmer it for longer. If it's too thick, whisk in a little more broth.
• Strain for smoothness: For an extra-smooth gravy, strain it through a fine-mesh sieve before serving.
• Add creaminess: Stir in a splash of heavy cream or a dollop of sour cream at the end for a richer, creamier gravy.