Poultry Gravy

Poultry Gravy
Appropriate for:

Serves 8 ½ Cup Per Serving


½ teaspoon canola oil
1 ¼ cups (4 oz) ¾ inch diced onion
1 cups (4 oz) ¾ inch diced celery
1½ lbs chicken wings
4 cups water
¾ teaspoon poultry seasoning
¼ teaspoon sage
¼ teaspoon white pepper
1 teaspoon chicken bouillon
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 over night. 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.


Calories 113
Total fat 6 g
Saturated fat 1 g
Monounsaturated fat 2 g
Polyunsaturated fat 3 g
Cholesterol 72 mg
Calcium 26 mg
Sodium 199 mg
Phosphorus 138 mg
Potassium 221 mg
Carbohydrates 6 g
Fiber 0.5 g
Sugar 0.8 g
Protein 5g

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.