Last week’s pan-roasted chicken recipe is good on its own, but even better with some gravy.
Gravy is a simple sauce that follows the classic steps for making a reduction sauce; if you master this, you’re well on your way to mastering a wide variety of sauces.
I recommend — at least at the start — matching the kind of broth/stock you use with the kind of meat you intend to pour it over. This recipe works well with both chicken and beef broth.
Recipe here: https://haftacook.com/gravy/
Enjoy!
Kevin
