Gravy Help

[RUSTYSMOM]

Does anyoine have a good, reasonably easy gravy recipe? I did a serach but had no luck. I need this to go with our Christmas Turkey. Thanks for your help!

[AndreaU]

This is a pretty easy recipe my mom gave me. It can be doubled, tripled, etc. easily.

Gravy

2 T. butter, margarine or meat drippings
2 T. flour
1 cup liquid (broth, water, etc.)
salt & pepper to taste

In saucepan, melt butter and add flour; stir well, making a roux, on medium-high heat until mixture becomes bubbly. Gradually add liquid. Bring to a boil, stirring occasionally. Boil for about 2 minutes; season. Strain, if necessary.

[karen]

GOOD GRAVY

1/4 cup defatted turkey drippings
1/4 cup flour
2 cups chicken broth
salt and pepper to taste

While turkey sits to cool, pour turkey dripping into a container. Put into the freezer until fat solidifies on the top. Discard the fat.

Place defatted turkey drippings into a pan and whisk in flour until smooth. Add broth, cook over medium heat until smooth. Add salt and pepper to salt.

Makes 2 cups.

hope this helps, Karen

[sneezles]

Rustysmom
I made the best gravy this past Turkey day nad it was sort of a combination of recipes.
When roasting the bird I put a can of fat-free broth in the pan with a quartered onion. I took the neck and simmered it with 3/4 cup sliced shallots and 1/2 cup shredded carrots(what I had on hand) with two cups of water. When the bird was done I measured out the pan drippings and added enough water to make two cups of liquid. Heat 2 tbs of fat from the drippings in a saucepan over medium heat; add the flour(that's 5 tbs) and cook 1 minute. Strain the neck and veggies over a bowl through a sieve, reserving 3/4 cup of the liquid. Combine with the pan drippings. Gradually add the liquids to the flour mixture; cook about 10 minutes or until thick.
It may sound a bit complicated but it wasn't and was really delicious, my DH thought it was from a jar because it had no lumps and a great taste!

[This message has been edited by sneezles (edited 12-20-2000).]

[RUSTYSMOM]

Thanks - these all look great. I will have to see how hectic the day is and decide which one goes from there!!

Happy Holidays!

[Joyce]

Whenever I roast a plain chicken or turkey, I baste every 20 minutes or so with fat free chicken broth. In addition to making an incredibly moist bird, I use the pan drippings(place in a plastic bag and cut one corner to drain fat off)plus some garlic, salt and pepperand Wondra flour (you can add Wondra directly to anything hot and it is lump free) and it makes delicious gravy.

[SandyM]

My sister-in-law, a FoodTV junkie (like myself) and an awesome cook, handled the gravy at our house this Thanksgiving (since I don't even like the stuff). She made a roux (pronounced "roo"), and made gravy from that. I have to tell you, she converted me!

I did a search on the FoodTV site and came up with this information. It's good, because it can be made ahead of time.

WHITE ROUX
Recipe courtesy Alton Brown
4 tablespoons of pan drippings and/or butter
6 tablespoons flour

Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mix thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.

Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.

Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

Yield: Enough roux to thicken 1 pint of liquid. Recipe can be doubled or tripled.
Cooking Time: 5 minutes


[This message has been edited by SandyM (edited 12-21-2000).]

[This message has been edited by SandyM (edited 12-21-2000).]

[RUSTYSMOM]

I had to report back - I tried Alton Browns gracy recipe provided by Sandy M - it was delicious. I am now a gravy convert as well - both eating and preparing. It was easy and yummy. Thank you!!!