Foolproof Gravy Guide Food

FOOLPROOF GRAVY

Steps:

• Pour drippings into a 2-cup measuring cup. Skim and discard fat. Add enough broth to the drippings to measure 2 cups; transfer to a small saucepan and bring to a boil., In a small bowl, whisk flour and milk until smooth; gradually stir into drippings mixture. Stir in the bouillon granules, poultry seasoning and white pepper. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.

HOMEMADE GRAVY

Steps:

• In a large (10 to 12-inch) saute pan, cook the butter and onions over 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 mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

FOOLPROOF GRAVY GUIDE

Steps:

• After the turkey goes into the oven, place the parts in a 4 to 6-quart saucepan. Add all the vegetables, which have been chopped. Cover by 2 inches with white wine and canned chicken broth and water as necessary. Simmer, partially covered, 2 to 3 hours. Broth will reduce. Keep solids covered with a little liquid throughout. Making the pan gravy: For rich tasting pan gravy, skip additions like Kitchen Bouquet or salt. Instead, put the turkey juices to work. Place the turkey on a platter, tent with foil and keep warm. Skim fat from the pan juices. Set roasting pan over 2 high-heat burners. Start boiling down pan juices, scraping up any browned bits with a spatula. Gradually add the strained broth, a cup a a time. After 3 to 4 cups, continue boiling and stirring until you have 2 to 3 cups of rich, deep-flavored liquid. No lumps. Great taste. As liquid simmers, take a tall glass,add flour. Avoid lumps by using a fork to gradually beat in 1/2 to 2/3 cup cold water. Beat until there are no lumps. Whisk it into the bubbling pan liquid. Keep simmering and whisking until gravy is smooth and thick enough to lightly coat a spoon. If you taste raw flour, simmer another minute. Season if necessary.