Gravy Turkey Beef Pork Ham Chicken Or Any Other Food

TRADITIONAL GRAVY FOR ROAST BEEF, LAMB, PORK OR DUCK

Steps:

• First of all remove the meat or poultry from the roasting tin and have a bowl ready, then tilt the tin and you will see quite clearly the fat separating from the darker juices. So now you need to spoon off the fat into the bowl using a tablespoon, but remember, you need to leave 1-1½ tablespoons of fat in the tin. Then, using a wooden spoon, scrape the sides and base of the tin to release any crusty bits, which are very important for flavour. Next, place the tin over direct heat turned fairly low and, when the fat and juices begin to sizzle, add the flour, then quickly dive in with the wooden spoon using brisk circular movements. Speed is of the essence - gentle, faint-hearted stirring is not what's needed here: you should be mixing in the manner of a speeded-up film!
• Soon you will have a smooth paste, so now begin to add the hot stock, a little at a time, whisking briskly and blending after each addition. Now turn the heat up to medium and you will find that, as the stock is added and it reaches simmering point, the gravy will have thickened.
• Now your own preference comes into play. If the gravy is too thin, let it bubble and reduce a little; if it's too thick, add a little more liquid. Finally, taste and season with salt and freshly milled black pepper, then pour the gravy into a warmed jug ready for the table.
• For pork, which has pale juices, add onion to the roasting tin. This will caramelise during cooking and give colour to the juices. The onion may also be used with other joints and poultry to give colour.
• For lamb, add a teaspoon of mustard powder with the flour, a tablespoon of redcurrant jelly to melt into the gravy, and some red wine to add body.
• For duck, add the grated zest and juice of a small orange, along with a glass of port.
• For beef, add a wineglass of red wine or Madeira - this enriches the beef flavour magically.

NO-DRIPPINGS GRAVY

Steps:

• In 1-quart heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
• In small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.

GRAVY FOR BEEF, PORK, CHICKEN OR TURKEY

Steps:

• Variations: Add fresh sliced mushrooms, or onions, or hot pepper flakes, or any special spice to create a foreign flavor such as cummin or curry.
• This is a basic recipe to making gravy for any type of oven-roasted meat.
• In a small bowl, add water and flour, stirring to get out all lumps.
• Remove meat from the roasting pan leaving all the liquid and dried bits.
• On the stovetop, over a low heat, add water to pan drippings, stirring constantly with a wooden spoon, dissolving all the flavors from the bottom of the pan.
• As the liquid thickens, add salt, pepper, and spices, including the gravy master.
• If gravy is too thick, add more water, a little at a time while stirring.
• Stop at the desired thickness.
• Remove from the heat.
• Pour gravy through a strainer to remove any lumps, debris that did not dissolve.
• Fill your favorite gravy boat and serve!
• *If gravy is too thin, add 1 teaspoons of flour at a time (again, diluted in 1/4 cup of cold water) until the desired thickness is achieved.
• Amount will depend on how much liquid is in your roasting pan after meat has cooked.
• By adding more water and adjusting the flavorings, you could s-t-r-e-t-c-h this recipe to accommodate the servings required, but be careful not to lose the richness of the meat flavor.

HOMEMADE TURKEY GRAVY

Steps:

• Pour meat drippings into a 4 cup measuring cup. Spoon off the fat. Add in enough stock to measure 4 cups of liquid. Set aside.
• In a small saucepan melt butter over medium-high heat. Stir in flour and continue to stir and cook for a couple of minutes.
• Slowly pour and whisk in the reserved drippings/stock and bring to a boil. Reduce heat and simmer until thickened. Remove from heat and taste for salt and pepper and adjust to taste. Serve immediately.

TURKEY GRAVY

Steps:

• Pour turkey drippings from roaster into a large Dutch oven or stock pot.
• Skim the oil off the top of the drippings from turkey.
• It may be a half cup to a cup of oil you have to skim off the top of the broth.
• Discard.
• Bring drippings to a boil over medium to medium-high heat.
• Stir in a cup or two of giblet turkey broth or reserved potato water.
• Add salt, pepper, several drops of Kitchen Bouquet seasoning, and garlic powder and parsley, if desired.
• Start with a cup of flour.
• Whisk in small amounts of water until you get a thin smooth paste.
• Make sure you whisk out ALL of the lumps from the flour.
• After turkey drippings come to a rolling boil, slowly stir in flour/water paste mixture.
• Don't add it too fast or you will end up with lumpy gravy.
• Add all the paste mixture and boil a few minutes.
• If the broth remains thin, repeat the process again making another flour/water paste mixture and adding slowly to drippings.
• Continue whisking the flour mixture into the turkey broth and whisk while gravy thickens.
• Check seasoning. Add more salt and pepper if needed.
• Serve gravy over turkey, dressing, and mashed potatoes, as desired.

GRAVY (TURKEY, BEEF, PORK, HAM, CHICKEN OR ANY OTHER)

Steps:

• Take dripping in pan and add water, bouillon cubes, salt and pepper. Bring to a full boil.
• While it's cooking, mix your flour and cold water with a fork. Whip it till the lumps are gone.
• When the drippings have come to a boil, add the flour mixture slowly and stir into the gravy till you're satisfied with the thickness. Let it come back to a full boil.

EASY PERFECT GRAVY

Steps:

• Place the fat into a large skillet with deep sides over medium-low heat.
• Once hot, add in the flour and whisk to combine. Cook the flour in the fat for about 2 minutes and whisk intermittently. You're essentially making a roux here and the goal is to get rid of that raw, uncooked flour taste, and brown up the flour in the fat a tiny bit.
• Slowly pour in the drippings, whisking constantly. Make sure you whisk constantly to avoid lumpy gravy.* (See Note 3)
• Let the gravy come to a simmer and simmer for 3 minutes or until thickened, whisking frequently.
• Add in the parsley, thyme, and black pepper, taste, and add salt if necessary and to taste. You may not need to add any salt because they turkey drippings and fat arrive salted from the turkey.

EASY GRAVY

Steps:

• Save the fat dripping from the rotisserie chicken or any roasted meat you have. Mix the corn starch with the water, stir well. Set aside.
• Heat up a small sauce pan and add the fat drippings and chicken broth, on medium heat. Bring it to boil. Stir in the corn starch to thicken the sauce. Turn the heat to simmer and cook for 5 minutes. Add salt and black pepper. Serve immediately.

TURKEY GRAVY

Steps:

• Strain turkey drippings and allow to rest so the fat rises to the top. Spoon fat layer from the top and discard. Add turkey stock or broth, if needed to have 4 cups of liquid.
• Melt butter in a saucepan. Add flour and whisk to form a roux. Cook for 1 minute until nutty and fragrant.
• Slowly whisk in the turkey juices, whisking constantly until gravy thickens. Season with salt and pepper to taste.

CHICKEN FRIED PORK STEAKS

Steps:

• Combine the flour, salt and peppers in a shallow pan. Beat the eggs in another pan or dish.
• Place each cutlet in the flour, pressing in the flour a little. Add to the egg covering each side, then back into the flour mixture, covering completely, pressing to make sure it is thoroughly coated. Continue until all have been battered.
• Add oil to a skillet about 1/3 up the side of a skillet. I use an iron skillet. Heat to medium high. Add the cutlets to the hot oil. Fry on the first side until browned, then turn and brown the other side. Remove and drain on paper towels.
• Pour off all but 2 to 3 tablespoons oil from the pan. Add the flour and cook for a minute or so. While whisking, add the milk to the pan. Cook until thick, adding more milk if needed. Season with salt and pepper to taste.

PROPER TURKEY GRAVY

Steps:

• Put the onions and carrot in a large pan with the turkey neck (optional). Pour in stock and simmer for 1 hr. Strain to remove the vegetables and turkey, then return the liquid to the pan. (For a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.)
• Blend the flour with the white wine or water, then blend this into the stock, stirring over the heat until thickened. Cool, then chill. Will keep for several days or freeze for 1 month. Thaw in the fridge a day ahead. Heat in a pan until piping hot, then add the juices from the turkey and season to taste.

GOOD MEAT OR CHICKEN GRAVY FROM DRIPPINGS

Steps:

• 1. After roasting remove your roast be it chicken, beef, ham, pork or turkey. Remove to a seperate plate or pan.
• 2. Add the two cups water to the drippings with a wire wisk stir the drippings up from the bottom of the pan. Season the mixture with a little salt, black pepper, garlic and onion powder. Note: If your meat was a baked ham then add only one cup of water and one cup of black coffee. This only if you are making a ham gravy. This is called Red Eye gravy. Put the pan on the heat and begin to heat the mixture.
• 3. To the heated mixture begin to sprinke your flour over the mixture and continue to stir with the wisk until it becomes the consistency of gravy. You may need to use a little more flour. Put your heat on medium and continue to stir until you have a nice gravy. You cannot use any other flour with this method other then the Gold Medal Wondra flour or a powdered flour made especially for gravies. If you do you will get lumps. If you want to add onions, or mushrooms saute in a seperate fry pan in a little oil your chopped onions and mushrooms then add to the gravy and simmer 10 minutes. If you have a lot of drippings you can add more water and more flour to make more then 2 cups of gravy. Of course you will have to adjust the seasonings. Most important make sure you cook your gravy a good ten minutes so the flour cooks good. Enjoy