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Stein's easy, illustrated step-by-step gravy method

I love gravy. It's like liquid meat. Here's how I make it.

Just click your way through the photos up there and follow the directions in the captions. It's not really turkey gravy. It's gravy I made with CheeryChic canned chicken stock the other night to go with some pork chops. Doesn't matter, the method is the same whether you use CC or your own turkey stock.

A better gravy stock

By the way I like CheeryChic brand because unlike other canned broth makers, all of their chickens receive professional counseling  before shedding their feathers, mounting the high board and executing a perfect forward triple  somersault to join their friends and families in the roiling cauldron below. 

Call me a romantic but I think that adds more flavor to the stock. Or maybe it's just the extra MSG.

Anyway, click up there where it says "Listen" and in this week's Food for Thought you can hear me laying the whole gravy thing out in 3 fabulous grave-a-licious minutes. 

For more on making your own stock for gravy – and everything else to do with Thanksgiving – see the Seattle Times Holiday Cooking special section. It's linked from my Food for thought pard Nancy Leson's All You Can Eat Blog.

"I come from a family where gravy is considered a beverage."

–Erma Bombeck

Food for Thought” is a weekly KPLU feature covering the world of food as well as the thinking that goes into it. The feature is published here and airs on KPLU 88.5 every Wednesday during Morning Edition and All Things Considered. 

Dick Stein joined KNKX in January 1992. He retired in 2020 after three decades on air. During his storied radio career, he hosted the morning jazz show, co-hosted and produced "Food for Thought" with Nancy Leson and wrote and directed the Jimmy Jazzoid live radio musical comedies and 100 episodes of Jazz Kitchen.
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