Basic Formula For Gravy Food

BASIC GRAVY

Basic Gravy image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 4

Ingredients

Turkey drippings
8 1/4 cups hot chicken broth
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper

Steps:

Pour the turkey drippings into a bowl. Add 1/4 cup of the chicken broth to the roasting pan and scrape up any browned bits; add to the bowl, then freeze the drippings until the fat hardens on top. (Alternatively, use a degreasing cup.)
Spoon 1/2 cup of the fat into a saucepan. Add the flour; cook over medium heat, stirring, until golden, 4 minutes. Slowly whisk in the remaining 8 cups hot chicken broth; bring to a boil, then reduce to a simmer. Discard any remaining fat from the drippings; add the drippings to the saucepan. Simmer, whisking, until thick, 10 minutes. Season with salt and pepper. Strain to remove lumps, if needed.

EASY GRAVY

Easy Gravy image

Make and share this Easy Gravy recipe from Food.com.

Provided by TERRY B.

Categories Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

4 tablespoons butter
2 1/2 cups turkey broth
4 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Melt butter in pan over medium heat.
Add flour, stirring constantly for 2 minutes, you want the mixture to turn light brown but not burn.
Add broth, salt and pepper and continue to stir for 3 minutes, sauce should be getting thicker.
Move to serving bowl.
Enjoy.

BASIC FORMULA FOR GRAVY

Basic Formula for Gravy image

You don't need a recipe when you have this formula. The fat can be crisco, butter, oil, or the fat from your pan drippings. The liquid can be water, broth, milk, the juice from the pan drippings or any flavorful liquid. When I make pan gravy, I pour all of the drippings into a shallow bowl and wait for the grease to rise to the top, so you can seperate the fat from the liquid for measurements. Pan gravy is best made in the pan that the meat was cooked in. All of that brown stuck on stuff adds flavor and gives gravy its golden color. So no more gravy mixes, or heaven forbid, canned gravy for you!

Provided by BETHANY T.

Categories Sauces

Time 5m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 4

Ingredients

2 tablespoons fat
2 tablespoons flour
2 cups broth (or liquid)
salt and pepper

Steps:

In pan, measure and heat fat.
Wisk in flour.
Cook on low to medium heat until it starts to color. (This is called rue). Wisk constantly.
When flour darkens to desired color, slowly wisk in measured liquid.
Cook until desired thickness.
Season to taste.
You can add kitchen boquet or gravy master for added color.

BASIC GRAVY

Basic Gravy image

Provided by Food Network Kitchen

Categories side-dish

Time 1h30m

Yield about 8 cups

Number Of Ingredients 12

Ingredients

10 tablespoons unsalted butter, plus more as needed
Turkey neck and giblets (liver discarded)
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
3 sprigs thyme or rosemary
2 bay leaves
1/2 cup dry white wine or prosecco
8 cups low-sodium chicken or turkey broth or stock, plus more as needed
3/4 cup all-purpose flour
Turkey pan drippings
Kosher salt and freshly ground pepper

Steps:

Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, herb sprigs and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock ¿ if you're short, add more broth.
Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Simmer until desired thickness, 5 to 15 minutes.

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Remove the vegetables and neck from the roasting pan; discard. Carefully strain the pan juices into a fat separator. Let stand 5 minutes, allowing the fat to rise to the top. Pour the juices into a large measuring cup, leaving the fat behind.
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