Kettle Gravy

Kettle Gravy

Kettle gravy is gravy made with the broth from cooking meats such as roasted chicken, turkey or pot roast.

For this gravy either flour or cornstarch is used, it can be made thick or thin also, although it is most often made thin to medium in consistency. Corn starch makes a clearer gravy and is the most popular choice. Corn starch was first brought to market in 1840 as a starch for clothing and wasn't sold as a food thickerner till 1851. So it was in use before the Civil War but likely would not have been a product seen on the average chuckwagon.


The secret to this gravy is to add the thickener to a small amount of cold liquid and stir well before adding, never add it directly to the liquid. Most homemade broth from roasting or boiling will have plenty of fat in it.

Season the broth as desired before making the gravy.

Thin:

1 tablespoon fat
1 tablespoon of flour or ½ teaspoons of corn starch
1 cup broth from cooking meat
¼ cup of cold water

Medium:
2 tablespoons fat
2 tablespoon of flour or 1 tablespoon of corn starch
1 cup broth from cooking meat
¼ cup of cold water


3 tablespoons fat
3 tablespoons of flour or 1 ½ tablespoons of corn starch
1 cup broth from cooking meat
¼ cup of cold water

Pour pan juices into a saucepan or remove the meat and make it in that pan. Combine thickener and water until smooth, then stir it quickly in the broth Bring to a boil, stir until thickened.

If one takes the heart, gizzard and liver of poultry and cook it in water to form a broth, chopping the meat as desired after cooking, this is the well known giblet gravy.

Chopped or ground beef patties cooked in a kettle gravy is the basis for Salisbury Steak another popular dish.