Scratch Method:
Melt 3 T. butter in large stock pot on medium/low heat. Add large chunks of celery w/leaves and onion and first 3 seasonings. Saute veggies 3-4 minutes then add fresh garlic and cook for another 2 minutes until everything is translucent not browned.

Add poultry and add at least 6-8 cups of broth or water and bring to a boil. Lower heat to medium or med/low and cook for 1 hour. Strain out poultry and veggie pieces and use just the liquid for the gravy.

Make a roux by melting, on low heat, 4 T. butter with 1/3 c. flour. Stir constantly until blended, should be the consistency of cookie dough. Slowly add broth to roux and whisk constantly until you have added at least 6 cups of broth and the gravy is lump free.

Taste and adjust salt and pepper if needed. Don’t add any more poultry seasoning though. This is where you would add the Serendipity if the gravy is lacking in flavor.

Once seasoning is adjusted, reduce heat to low and add cream and cognac, whisk for 1-2 minutes. Serve.

Gravy made from Pan Drippings Method:
Serves: 6-8    |     Prep: 2 min     |     Cook: 10 min     |     Ready: 12 min

1/4 c. flour
3 T. butter
4-6 c. chicken broth
strained pan drippings
salt & pepper to taste
Serendipity to taste
1/4-1/3 c. heavy cream
1 – 1/2 T. Cognac (it takes very little to get rich flavor)

Make a roux by melting, on low heat, butter and flour. Stir constantly until blended, should be the consistency of cookie dough. Slowly add broth and pan drippings to roux and whisk constantly until the gravy is lump free.

Taste and adjust salt and pepper if needed. Don’t add any more poultry seasoning though. This is where you would add the Serendipity if the gravy is lacking in flavor.

Once seasoning is adjusted, reduce heat to low and add cream and cognac, whisk for 1-2 minutes. Serve.