mudbug
Chef Extraordinaire
My kid sis and I were in charge of making gravy for Thanksgving. It rocked, and we made about 6 cups.
We used ALL of the drippings from the roasting pan. Didn't even bother to dump any out, just started shaking flour over it. Maybe half a cup of flour in all. We kinda made a roux first, but kept whisking and adding what looked right at the moment (flour, butter, or liquid). Lotta butter -probably half a stick when it was all said and done.
For liquid, we used a carton of Kitchen Basics chicken stock, plus the cooking water (2 cups?) from the turkey neckbone, which I had boiled up with a couple hunks of celery, a few baby carrots, about a quarter of on onion, some peppercorns, and salt. I shredded out the meat and added it at the last minute.
Oh, and we did it all in the turkey roasting pan over two burners.
For somebody who could not make decent gravy until the last year or so, I have to preen a little and say "YEAH! 'At's what I'm talkin' about!"
We used ALL of the drippings from the roasting pan. Didn't even bother to dump any out, just started shaking flour over it. Maybe half a cup of flour in all. We kinda made a roux first, but kept whisking and adding what looked right at the moment (flour, butter, or liquid). Lotta butter -probably half a stick when it was all said and done.
For liquid, we used a carton of Kitchen Basics chicken stock, plus the cooking water (2 cups?) from the turkey neckbone, which I had boiled up with a couple hunks of celery, a few baby carrots, about a quarter of on onion, some peppercorns, and salt. I shredded out the meat and added it at the last minute.
Oh, and we did it all in the turkey roasting pan over two burners.
For somebody who could not make decent gravy until the last year or so, I have to preen a little and say "YEAH! 'At's what I'm talkin' about!"