PERFECT GRAVY TURKEY OR CHICKEN OR BEEF Recipe
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Contributor: |
Contributor: Mary Wengryn
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Category: |
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Ingredients: |
Ingredients: ½ CUP FAT FROM MEAT OR BUTTER ½ CUP FLOUR 2 QTS OF TOTAL LIQUID DRIPPINGS PLUS STOCK, EITHER HOMEMADE OR CANNED NOTE: FOR THICKER GRAVY USE ½ C FAT TO ABOUT ¾ C FLOUR
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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 STOCK 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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