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PERFECT GRAVY TURKEY OR CHICKEN OR BEEF Recipe

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This recipe for PERFECT GRAVY TURKEY OR CHICKEN OR BEEF, by , is from The Wengryn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Wengryn

Category:
Category:

Ingredients:  
Ingredients:  
FAT FROM MEAT OR BUTTER
FLOUR
2 QTS OF TOTAL LIQUID DRIPPINGS PLUS STOCK, EITHER HOMEMADE OR CANNED
NOTE: FOR THICKER GRAVY USE C FAT TO ABOUT C FLOUR

Directions:
Directions:
WARM THE FAT IN A SAUCEPAN. ADD FLOUR AND WHIP THE FLOUR UNTIL SMOOTH.
AT THIS POINT YOU HAVE MADE THE BEGINNINGS OF A ROUX. IF YOU WANT A THICKER
GRAVY AT THIS POINT ADD MORE FLOUR. COOK ROUX OVER MED HEAT GENTLY SCRAPING
PAN, FOR ABOUT 2 TO 3 MIN. COOK FOR ABOUT 5 MIN FOR 1 GALLON OF GRAVY.
WHILE THE ROUX COOKS SIMMER SOCK AND PAN DRIPPINGS IN A SEPARATE PAN.
ONCE THE ROUX IS HEATED TURN OFF PN AN LET COOL 1 TO 2 MIN. IF YOU DON'T LET THE ROUX STAND YOU ARE LIKELY TO GET LUMPS. LADLE THE STOCK INTO THE ROUX UNTIL THEY MIXED AND THERE ARE NO LUMPS. RETURN THE GRAVY TO THE HEAT GENTLY SCRAPING FROM THE BOTTOM OF THE PAN WITH A WISK. BRING IT UP TO A BOIL, OTHERWISE IT WON'T
REACH FULL THICKENING POWER. IF GRAVY IS TOO THICK ADD A LITTLE MORE STOCK. IF TOO
THIN COOK OFF ADDITIONAL LIQUID. IF YOU NEED YOU CAN MAKE ANOTHER ROUX WITH BUTTER.

 

 

 

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