Gravy
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 3 to 4 cups gravy
Ingredients
- 4 tablespoons fat from roasting pan drippings (supplement with butter if needed)
- 4 tablespoons all-purpose flour
- 3 to 4 cups pan drippings (supplemented with turkey or chicken stock if needed)
- Kosher salt and freshly ground black pepper.
Procedure
Transfer pan drippings from your chicken or turkey into a fat separator or large liquid measuring cup. Set aside while fat rises to the top.
To a medium saucepan set over medium heat, add 4 tablespoons of fat skimmed from the top of the pan drippings. Discard or save remaining fat for later use. Heat fat until simmering.
When fat is hot, add 4 tablespoons flour, whisk vigorously to remove clumps. Cook, while whisking often until mixture (roux) is golden brown in color, about 5 minutes.
Set a fine mesh strainer over saucepan, and pour 3 cups of the skimmed pan drippings into saucepan. Remove strainer, and whisk mixture is incorporated and smooth. Cook, whisking often until mixture simmers and has thickened, about 4 minutes.
Adjust consistency of gravy with extra stock. Taste and adjust seasoning with salt and pepper. Keep gravy warm until ready to serve.
To a medium saucepan set over medium heat, add 4 tablespoons of fat skimmed from the top of the pan drippings. Discard or save remaining fat for later use. Heat fat until simmering.
When fat is hot, add 4 tablespoons flour, whisk vigorously to remove clumps. Cook, while whisking often until mixture (roux) is golden brown in color, about 5 minutes.
Set a fine mesh strainer over saucepan, and pour 3 cups of the skimmed pan drippings into saucepan. Remove strainer, and whisk mixture is incorporated and smooth. Cook, whisking often until mixture simmers and has thickened, about 4 minutes.
Adjust consistency of gravy with extra stock. Taste and adjust seasoning with salt and pepper. Keep gravy warm until ready to serve.
Gravy
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 3 to 4 cups gravy
Ingredients
- 4 tablespoons fat from roasting pan drippings (supplement with butter if needed)
- 4 tablespoons all-purpose flour
- 3 to 4 cups pan drippings (supplemented with turkey or chicken stock if needed)
- Kosher salt and freshly ground black pepper.
Procedure
Transfer pan drippings from your chicken or turkey into a fat separator or large liquid measuring cup. Set aside while fat rises to the top.
To a medium saucepan set over medium heat, add 4 tablespoons of fat skimmed from the top of the pan drippings. Discard or save remaining fat for later use. Heat fat until simmering.
When fat is hot, add 4 tablespoons flour, whisk vigorously to remove clumps. Cook, while whisking often until mixture (roux) is golden brown in color, about 5 minutes.
Set a fine mesh strainer over saucepan, and pour 3 cups of the skimmed pan drippings into saucepan. Remove strainer, and whisk mixture is incorporated and smooth. Cook, whisking often until mixture simmers and has thickened, about 4 minutes.
Adjust consistency of gravy with extra stock. Taste and adjust seasoning with salt and pepper. Keep gravy warm until ready to serve.
To a medium saucepan set over medium heat, add 4 tablespoons of fat skimmed from the top of the pan drippings. Discard or save remaining fat for later use. Heat fat until simmering.
When fat is hot, add 4 tablespoons flour, whisk vigorously to remove clumps. Cook, while whisking often until mixture (roux) is golden brown in color, about 5 minutes.
Set a fine mesh strainer over saucepan, and pour 3 cups of the skimmed pan drippings into saucepan. Remove strainer, and whisk mixture is incorporated and smooth. Cook, whisking often until mixture simmers and has thickened, about 4 minutes.
Adjust consistency of gravy with extra stock. Taste and adjust seasoning with salt and pepper. Keep gravy warm until ready to serve.