How To Make Gravy Food

HOW TO MAKE GRAVY

Steps:

• Heat 1 cup of broth (stock) in a pot over medium heat. What kind of stock? Whatever you want! Chicken, beef, and vegetable are all good - it just depends on what you're pairing it with (chicken goes with chicken, etc.) and what your personal preferences are. As this recipe only makes 2-4 servings, you won't need a very large pot. However, you can easily double (or even triple) the recipe if need be. The more gravy you need to make, the bigger the pot you'll need.
• Put 2 tablespoons each of butter and flour into a small bowl and cream together. Make sure your butter is soft, but not melting (otherwise it will be nearly impossible to cream). It will eventually turn into a smooth paste - what the French call a "beurre manié." If your butter is just chunking up, leave it alone to sit for a bit - it's too cold. Move your broth to low and come back in 5 or 10 minutes. Then resume as normal.
• Add the butter-flour paste to the stock, whisking vigorously. It'll start out just like the butter and flour - a bit chunky and not at all appealing to the eye. Then slowly the paste will infuse into the broth, thickening it slowly. Keep whisking throughout the rest of this recipe. This keeps the air flowing and will result in your gravy thickening more quickly.
• Turn down the heat to low and wait for it to thicken. If the gravy is too hot, it will start to boil - which is not what you want, as that thins it and makes it foamy. On low, keep whisking lightly, keeping an eye on how thick it is getting. This could take up to 10 minutes. Be patient! Once you think it's thick enough, give it the spoon test. Dip a spoon in and then lift it out. Does it stay covered? Does it drip off like a gravy should?
• Season to taste. Especially with quick gravy (that doesn't have pan drippings or cream), you may find that you prefer it with a bit of salt and pepper, or any other spice you're particularly fond of. Give it a taste test regularly to make sure you don't over-season it. Remember that the gravy will likely be eating in tandem with another food. If the gravy itself isn't strong, that's fine. It will be combining with other flavors anyway.

THE BEST GRAVY

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Add the onion and turkey neck and giblets; cook, stirring, until browned, about 15 minutes. Add the broth, herb sprigs and bay leaf; cover and simmer about 2 hours (do this while the turkey roasts).
• Once your turkey is done, transfer it to a cutting board to rest and pour the pan drippings into a large fat separator cup. Strain the broth; save the giblets for chunky gravy, if desired.
• Put the roasting pan on the stovetop over low heat. Add a splash of the broth to the pan and scrape up any browned bits with a wooden spoon. Transfer the liquid and bits to the fat separator.
• The fat will rise to the top of the degreasing cup. Spoon off 1/2 cup fat and transfer to a saucepan. (If you don't have enough turkey fat, add butter to measure 1/2 cup total.) Scatter in the flour and whisk to incorporate. Cook over medium heat, stirring in a figure-eight motion with a wooden spoon, until the flour mixture browns slightly, about 4 minutes.
• Gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy). Bring to a boil, then adjust the heat so the gravy simmers gently.
• Add the remaining turkey drippings to the gravy, leaving any extra fat behind in the fat separator. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper.

HOMEMADE DOG FOOD GRAVY

Steps:

• In a sauce pan combine the can of dog food and 10 oz of water. Begin to heat the mixture.
• In a bowl combine the tablespoon of water and tablespoon of cornstarch until smooth and stir it into the dog food mixture.
• Bring the ingredients to a boil stirring constantly. Boil until thickened (about 1 minute) continuing to stir.
• Allow mixture to cool at room temperature for about 10 - 15 minutes. Once cooled pour into a blender and blend until there are no more chunks. If the mixture is too thick, add more water one tablespoon at a time. The mixture can then be stored in a hot sauce or ketchup bottle. Follow the storage and best used by date on the can of dog food used, most should be refrigerated.
• Use about 1 tablespoon of gravy for every 1/2 to whole cup of dry dog food.