Chicken or Turkey Gravy

French sauces based on stock reductions aren’t practical for everyday cooking, so the sauces I make at home rely on ingredients I have on hand (wine, butter) or are a by-product of cooking (the skin and juices of a chicken). A notable exception is gravy, an emblem of home cooking that never-theless strikes many with fear, especially on feast days when gravy is a requirement. But gravy is a breeze if you have good stock, because that’s all gravy is—thickened stock. For the gravy to be good,