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BEST Gravy Recipe

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This recipe for BEST Gravy, by , is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Peterson
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Wondra flour
Pan drippings
Chicken brother or beef broth
Powdered garlic
Salt and Pepper
Instant coffee (for chicken or turkey)
Gizzards or mushrooms if you wish

Directions:
Directions:
I will give you the instructions for the Thanksgiving turkey gravy, but you can do the same for any kind of roast,etc.

After you take the bird out of the pan there should be at least an inch or two of liquid still left in it. I put the pan on the two burners on the right side because I am right handed. Turn burners on HIGH.

Take a whisk and stir constantly scraping the edges of the pan to get all the renderings – sprinkle in Wondra as you stir. Bring this to a boil. You can add broth to this if you feel you won’t have enough gravy. You must stir it constantly so that it doesn’t lump or stick to the pan. Once it starts to boil you can judge how much more Wondra to add by the consistency of the mixture. Let it boil and cook for at least 5 to 7 minutes – you want the flour to cook. Turn it down a bit once it starts to boil – you want just a nice rolling bubble going on.

Add your garlic power and salt and pepper to taste. I use a bit (like a teaspoon or two depending on how much gravy) of instant coffee just to darken the gravy.

After it is all cooked you can add sautéed mushrooms or the gizzards (these you have boiled and diced before hand ) if you want to.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
This is my Daddy's recipe. He still makes the BEST gravy.

 

 

 

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