Serve this flavorful gravy over any poultry dish or Turkey Meatloaf (page 111).

　　

Ingredients

makes 1 1/3 cups

　　2 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth

　　1 large sprig fresh thyme

　　1 tablespoon diced red onion

　　2 tablespoons all-purpose flour

　　1/2 cup milk

　　2 teaspoons soy sauce

　　Kosher salt and freshly ground black pepper to taste

　　

Step 1

In a medium skillet over high heat, combine the chicken stock and thyme and bring to a boil. Cook for 10 minutes, or until the liquid is reduced by half. Remove the thyme and add the red onion. Cook for 3 minutes, and then reduce the heat to low.

　　

Step 2

In a small bowl, make a slurry by combining the flour and milk. Slowly add the slurry to the reduced stock, whisking to combine. Cook for 2 minutes, and then stir in the soy sauce. Taste for seasoning; add salt and pepper as needed. Serve hot.

　　

Make Ahead

Step 3

The gravy will keep, covered, in the refrigerator for up to 5 days. Reheat gently over medium heat before serving.

　　Pure Flavor