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Old 01-14-2009, 09:03 AM   #1
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Gravy Woes -

Ok, over the weekend I made a roaster chicken.
Once it was done, there was not a whole lot of drippings in the pan so I added the usual cold water w/ flour, S&P and the gravy came out just Ok, but NOT Really good. What went wrong? How come there wasn't a whole lot of drippings in the pan, should I have added something else? Do I need to add more water in the pan while it is cooking? if so, how much water?
Thanks for any help/suggestions.

Guess its the ultimate question... How do I make a GREAT GRAVY????

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Old 01-14-2009, 09:46 AM   #2
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Sometimes when I don't have a lot of drippings, the chicken hasn't cook quite long enough to release the flavours. Also some chickens do not impart flavour.

To make the gravy, I would remove most of the fat from the pan leaving the jus and some fat. Stir your flour into this on the heat to make a roux. Cook for a little while, then start adding stock (vegetable or chicken - if a roast chicken). Add a little stock at a time stirring until the stock is blended in, then add some more. Once the stock is all added stir until the gravy starts boiling. Simmer for a couple of minutes and add salt & papper to taste.

Now for the myriad other ways to make a good gravy.
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Old 01-14-2009, 09:58 AM   #3
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Did you use oil or butter on your chicken? I usually put a fair amount of butter on mine, and there are plenty of drippings...
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Old 01-14-2009, 10:01 AM   #4
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Butter. Chicken was done to perfection, was so moist and juicy. So what did I do wrong?
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Old 01-14-2009, 10:08 AM   #5
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First of all, if you need more liquid, never add water. It brings no flavor to the party. Add chicken broth. Reduce the concentrate flavors, season liberally.
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Old 01-14-2009, 10:42 AM   #6
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Do you put your chicken on a rack? I use a mirepoix as a bed to set the bird on. Then I have that flavor to work with when it comes time for gravy. One can mash up the bits, strain them out, whatever, but if caramelized well, when deglazed they will impart great flavor. I also use added chicken stock and butter the bird well.
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Old 01-14-2009, 10:45 AM   #7
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I do what Miniman and Andy said, only difference is I ALWAYS add some white wine. Never water, only broth or stock.
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Old 01-14-2009, 10:50 AM   #8
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sometimes I use a rack sometimes Not. In this case I did not.
Should I add more water during cooking??
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Old 01-14-2009, 10:55 AM   #9
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Use some cheap canned broth instead, and some white wine.
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Old 01-14-2009, 11:08 AM   #10
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I think everyone is trying to tell you - "Don't use water"

I have to agree. Add some chicken broth or white wine to the pan and place your bird either on a rack or on a bed of carrots, onions, celery, and a few sprigs of thyme and rosemary (go easy on the rosemary). Tarragon and chicken also go very well together. Now THAT will give you some wonderful gravy! I have been known to put dry sherry and an apple in the cavity of the chicken and I can tell you, it makes a wonderful gravy!

You just need to add a bit more flavorful liquid and you need some seasonings. Even a dash of poultry seasoning when you start making the gravy helps.

Put your pan on one or two burners, depending on how big your pan is.
Remove as much fat as possible.
You want at least 1/4 cup of the good cooked juices.
If you don't have that much add some stock. Even a pat of butter will help.
Sprinkle flour over the juices to soak up and start whisking.
Whisk for about 3 minutes on medium low. This cooking time will reduce the flour taste in your finished product. If this flour mixture starts to take on a bit of color that is good too, but, not necessary.
Once the flour mixture has cooked start adding your chicken stock and whisk away. Even if you think you have added too much it will thicken up.
You can also use a mixture of chicken stock AND milk.

Hope this helps.
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