Gravy
By Tested and perfected in the Sur La Table kitchen
Gravy
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 3 to 4 cups gravy
- 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.
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.