Sometimes you want a more substantial sauce than a weeknight jus. And sometimes it’s Thanksgiving and you’re in charge of the gravy. Gravy is simply thickened stock, so the quality of the gravy is directly related to the quality of the stock. This is why, if you know you want to make gravy, it’s worth the effort of having good stock on hand.
Sometimes other ingredients are added, but they don’t need to be for it to be a rich gravy to ladle over chicken and mashed potatoes. I like to