Chief Longwind Of The North
Certified/Certifiable
I alternate between canned and homemade stock (or broth). This year I made my own for gravy and stuffing, but I probably won't next year. But who knows.
Sorry chief, but I was kind of surprised to see this gravy thread posted as "perfect", especially since it was meant for less experienced cooks, as you said. Also, I didn't see anyone claim their turkey, dressing, or potatoes were 'perfect'. When I was a new cook it was a challenge to even make the roux, let alone making stock for gravy from scratch .
The perfect part is simply meant to say that you can make the gravy that you like. That's why I gave multiple thickening agents, and techniques, to give the new cook something to work with.
Of course perfect is a very subjective word. There is no perfect gravy, only perfect for me, perfect for you, etc. We all have an expectation of how we want our food to taste, look, and even feel. I opened this thread not to state that my gravies and sauces were perfect, but to get the more seasoned cooks here to post their own favorite gravy recipe, be it from a jar, a packet, or making it from scratch. I just want us to share the wealth of knowledge. If perfect is the wrong word, maybe one of the ops can change the title to "Our Best Gravies and Sauces for Thanksgiving Day". I don't mind.
Please understand, I have learned much from this site. I simply wanted to give something back, and hopefully inspire others to do the same. In the spirit of thanksgiving, I'm thankful for what I know, and the help I've received along the way, and the help I'll certainly require in the future.
I request we forget about the word perfect, and submit something useful.
Seeeeeeya; Chief Longwind of the North