Roux for Gravy
In a heavy saucepan or skillet, whisk together 1/4 cup all-purpose flour and 1/4 cup fat over low heat. Cook gently over medium heat and stir constantly until all flour particles are coated and the flour becomes golden in color. The cooking removes any raw flour taste and adds color to the gravy. Set aside and allow pan to cool.
Once the pan and roux have cooled, whisk in 4 cups hot turkey broth, chicken broth or just water and simmer over medium heat, stirring frequently for 5 minutes.
(To prepare your own turkey broth, simmer the neck, giblets and gizzards for 1 hour in lightly salted water to cover. Strain and remove fat.)
To deglaze the roasting pan, begin by removing the cooked turkey, chicken, beef etc and as much grease or fat as possible. Use a spoon, ladle or gravy separator.
Deglaze the pan by placing it over medium heat and adding 1/2 cup water or other liquid like wine or stock. Stir constantly and scrape the bottom of the pan to loosen browned bits. Simmer for 1 minute.
Pour the liquid from the roasting pan into the gravy base, (the roux and the beef, chicken, turkey etc stock), and stirring constantly, cook until the mixture boils and thickens, about 5 to 8 minutes. Skim off any surface fat.
Season to taste with salt and pepper. You've just made 4 cups of savory gravy!
By following the above easy steps you are guaranteed a lump-free and tasty gravy. Don't get stuck in that packaged gravy mix rut! Create your own gravy and flavor it with herbs and spices that suit your tastes. A pinch of cloves, sprinkle of thyme and a touch of mace will drive the blah gravy blues away. So season your gravy to taste the way you want!
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