I asked two chefs for their top tips on making gravy—here's what they ... For a chef-approved way to get even more brown bits into your gravy, try this tip from Chef Joey Campanaro of Little ...

Don't chop the meat and giblets until you're ready to make the gravy ... 2 to 3 minutes more. While whisking constantly, ...

Leave to infuse with the shallots and herbs until you are ready to make the gravy, then strain. Strain off any liquid from the meat ... a little more wine if needed, and the stock, stirring ...