HOMEMADE GRAVY
Provided by Ina Garten
Yield 3 cups
Number Of Ingredients 8
Steps:
- In a large (10- to 12-inch) saute pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.
MAKE-AHEAD TURKEY GRAVY
If you're trying to get ahead of the holidays, you can check gravy off your day-of to-do list. This simple gravy is made with turkey stock (if you happen to have it) or chicken broth, and enriched with a roasted turkey wing, leg or neck. For chicken gravy, you can use leftover wings or bones from a roasted chicken.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Put the turkey pieces on a rimmed baking sheet, and sprinkle lightly with salt and pepper. Roast until browned and cooked through, about 30 minutes.
- Transfer the roasted turkey pieces to a medium saucepan; scrape up any brown bits from the baking sheet, and add them to the saucepan. Add the stock, thyme and bay leaves. Bring to a simmer, then cook for 30 minutes to enrich the stock with roasted-turkey flavor. Strain the liquid into a heat-safe bowl, and keep warm.
- Melt the butter in the saucepan over medium-high heat. Add the flour, and whisk until the mixture is smooth, toasted and a deep golden brown. Slowly pour in the warm broth, whisking continuously, and continue whisking until the mixture comes to a simmer. Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5 minutes more. Season to taste with salt and pepper.
- Let the gravy cool to room temperature. Transfer it to an airtight container or resealable plastic freezer bag, label and date, and freeze for up to 2 weeks.
- To serve, reheat the frozen gravy in a saucepan or a microwave. Be sure to whisk vigorously as the gravy heats up to keep lumps from forming. Adjust the seasoning as needed.
MAKE-AHEAD THANKSGIVING GRAVY
Most Thanksgiving gravy recipes require last-minute construction as they usually call for pan drippings from the bird to make a broth to thicken. This means a lot of last-minute fuss and more times than not, disappointing flavor. The approach here is to create a flavorful and concentrated stock ahead of time...way ahead, and then thicken it before use. It's the best gravy I know how to make. I often finish it a couple of hours before I serve the bird and keep it hot in a thermos. Before you begin, gather ingredients and equipment. Measure out ingredients.
Provided by Alton Brown
Categories condiment
Time 3h10m
Yield 3 cups of concentrated stock / 1 pint of gravy
Number Of Ingredients 18
Steps:
- To make the stock: Peel and quarter the onion into wedges and cut the carrot and celery stalks into several large pieces. Chop each chicken wing into three pieces using a heavy chef's knife or cleaver.
- Heat a large heavy pot or, better, a wide Dutch oven over high heat. Add the oil and brown the wing pieces thoroughly. Remove to a plate or bowl.
- Place the onion wedges cut-side down in the bottom of the pot and scatter the carrots and celery around. Cook, without moving, until the surface of the onion is dark brown. Then flip and cook the other flat side in the same manner. As the onion is cooking, move the carrots and celery so that they brown as well, but the important thing is browning the onion.
- When the second side of the onion is dark brown, add the thyme, sage, and peppercorns and return the chicken to the pot. Deglaze the pot with the red wine, stirring for about 15 seconds and scraping up the browned bits from the bottom of the pot. Add the water and bring to a boil over high heat. Cover tightly, reduce the heat to medium-low, and simmer for 1 hour. (If steam starts belching out from under the lid, turn the heat down a bit.)
- Kill the heat and let the pot sit, still covered, for 30 minutes. Then strain the stock through a colander set over a tall, medium saucepot. You should have approximately 5 cups of liquid. Discard the solids as they've given their all.
- Bring the strained stock to a boil over high heat yet again, then reduce to medium and simmer for 30 minutes to reduce and concentrate the flavors. After this you should be left with about 3 cups. Strain through a fine sieve into a fat separator and cool long enough for the fat to settle on top. Then pour off the stock into another container, seal and refrigerate. The stock can be kept chilled for up to 2 weeks or frozen for up to 3 months.
- To make the gravy: Whisk the miso, Worcestershire sauce, dark brown sugar and the 1/2 teaspoon ground black pepper into the 2 cups of stock.
- Melt the butter in a saucepan or saucier over medium-low heat. When the foaming, subsides whisk in the flour. Continue to cook, whisking, until the foaming stops and the roux darkens slightly to light blonde, 3 to 5 minutes.
- While whisking constantly, slowly pour the stock mixture into the roux. Boost the heat to medium and whisk until the gravy gently bubbles and thickens, about 5 minutes. At this point it should heavily coat the back of a spoon. Taste and adjust seasoning with salt and more black pepper.
- If there are any signs of lumps, strain through a fine sieve into a gravy boat to serve or another vessel to cool and store. You may need to use a serving spoon to push it through the sieve. The gravy can be cooled and refrigerated for up to 3 days or frozen for up to 3 months then reheated gently for service or, as mentioned above, kept hot in a thermos.
BASIC GRAVY
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.
TASTY MAKE-AHEAD GRAVY
Make the base for this gravy up to two days ahead, then simply add your roasted meat juices and heat before serving
Provided by Sara Buenfeld
Categories Condiment
Time 35m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick pan, then fry the onion, carrot and bay, stirring frequently, until the onion is golden. Stir in the flour, then pour in the stock while stirring. Simmer for 15 mins. Discard the bay leaf, then purée the contents of the pan with a hand blender until completely smooth. Cool, then chill. Can be made 2 days ahead.
- When you take the turkey from the oven (see 'goes well with', right), pour the juices from the tin into a deep but narrow jug or bowl. Leave to stand so that excess oil from the turkey rises to the top. Skim off as much fat as you can and discard, then pour the juices into a pan with the gravy base and stir over the heat until bubbling. Season to taste.
Nutrition Facts : Calories 100 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
MAKE-AHEAD GRAVY
Prepare this traditional accompaniment to roast dinner before the main event - use off-cuts and plenty of onion to add flavour and colour
Provided by Good Food team
Categories Dinner, Side dish
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred.
- Get the kettle on. Put the roasting tin on a low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, then pour over 1.5 litres water to just cover all the ingredients. Bring to a simmer. Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavour.
- Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve, pushing down hard on all the mushy veg. Cool and chill for up to 3 days, or freeze for up to 3 months.
- Heat the gravy to serve, adding roasting juices from your turkey, if you like.
Nutrition Facts : Calories 166 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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- Heat oil in a large saucepan over medium-high. Cook chicken wings, turning occasionally, until golden brown, 10–12 minutes. Add onion, carrot, and celery and cook, stirring and turning wings often, until everything in pan is deeply browned, 14–16 minutes. Add herbs and cook, stirring, until fragrant, about 1 minute. Pour in wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of pan. Bring to a boil and cook until wine is reduced by half, about 5 minutes. Add stock and return to a boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by a third, 35–40 minutes.
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