Although it is fairly simple to make, many home cooks have a difficult time making flavorful, smooth gravy. With a little practice, you can turn out homemade gravies in as little as 10 minutes. It is the perfect touch to complete your dinner. Besides, who doesn't like gravy?
When you bake a roast, turkey or chicken, there should be juice in the bottom of the baking pan. Pan juice is the most important ingredient in meat/poultry-based gravy.
After you have removed your meat from the pan, pour the pan juice into a saucepan.
Here is what you will need-
· 2 tablespoons flour
· 1 cup cold water
· 1 to 1½ cups of meat juice from baking pan
· Salt and pepper to taste
Making the Gravy
Tip: When mixing the cold water and flour, use a shaker container to mix. Shake for at least 30 seconds to thoroughly mix. It is important that you use cold water. Hot water will cause the flour to lump.
Do not turn the heat under the pot just yet. I found if you mix the juice and the flour mixture first, then add the heat you are less likely to get lumps.
Add the flour mixture very slowly stirring continuously. Put saucepan on stove and use med heat. Bring to a boil then simmer for 2 minutes. This helps take away the raw flour taste.
Add salt and pepper.
Not so hard, right? Well here is a little tip I use myself.
Turkey Gravy
Using juice for making gravy is really simple, but what happens when you don't have the time to wait for the drippings?
Turkey is usually for a large dinner plan. To help cut down the last minute rush of trying to get everything ready to serve, you can use the neck and giblets (pieces in pouch) before hand to make the gravy.
All you need to do is simmer them in a saucepan of water for an hour, then strain the juice. You can do this ahead of time and let it cool. Then, follow the steps in the meat-broth recipe.
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