What is the correct order of steps in making gravy for poultry?

What is the correct order of steps in making gravy for poultry?

• A. Deglaze with stock, brown the mirepoix, strain the liquid, and thicken with roux.
• B. Brown the mirepoix, strain the liquid, and then deglaze with stock, and finally thicken with roux.
• C. Brown the mirepoix, deglaze the roasting pan with stock, strain the liquid, and thicken with roux.
• D. Thicken with roux first, then brown mirepoix and deglaze.

Answer: (C)

Building a poultry gravy in the right order centers on layering flavor and then achieving the right texture. Start by browning the mirepoix to develop its sweetness and aroma. Once that base is ready, deglaze the roasting pan with stock to lift the fond—the browned bits left from roasting—which concentrates the pan flavors into the liquid. Strain the liquid to remove solids so the gravy stays smooth, then finish by thickening with roux to reach the desired consistency. This sequence preserves the depth from both the mirepoix and the pan fond, while giving you a smooth, properly thickened gravy. Deglazing after browning, and before straining, ensures those rich pan flavors are captured; skipping the straining or thickening too early would either leave gritty bits or produce an improperly textured gravy.

Building a poultry gravy in the right order centers on layering flavor and then achieving the right texture. Start by browning the mirepoix to develop its sweetness and aroma. Once that base is ready, deglaze the roasting pan with stock to lift the fond—the browned bits left from roasting—which concentrates the pan flavors into the liquid. Strain the liquid to remove solids so the gravy stays smooth, then finish by thickening with roux to reach the desired consistency. This sequence preserves the depth from both the mirepoix and the pan fond, while giving you a smooth, properly thickened gravy. Deglazing after browning, and before straining, ensures those rich pan flavors are captured; skipping the straining or thickening too early would either leave gritty bits or produce an improperly textured gravy.