RevZiLLa
04-06-2005, 07:38 PM
Use a turkey baster to get all your drippings into a tall, narrow container, like a 2 cup or measuring cup. Let the drippings sit for a few minutes so that the oil separates and floats to the top. Use your turkey baster or a small ladle to skim the oil (rendered fat) and save the oil and drippings in separate containers.
Now you have to decide how much gravy to make. If you have 2 cups of drippings after putting the oil aside, you may want to make 2 cups of gravy. If you want more than 2 cups, you will have to supplement the liquid with canned chicken broth.
In our example we will decide to make 3 cups of gravy. For each cup of gravy we will need 2 tablespoons of the oil we set aside. In this case that is 6 tablespoons. Put the oil into a stockpot large enough to hold the 3 cups of gravy we will make. A 4 to 6 cup pot would be good. Heat the oil up on med heat to evaporate any water it may still contain.
Add 1 tablespoon of flour to each tablespoon of oil. Here we have 6 tablespoons of oil, so we need 6 tablespoons of flour. Stir in the flour and use a whisk to blend. Note how flour and oil mix easily without lumping...unlike flour and water. Stir over med to med-high heat and pay close attention as the flour begins to brown...don't stop stirring or it will burn! Keep this up until your flour turns a nice golden brown, then take the pot off the heat. (You have just added a lot of flavor to your flour by making it into a very light Roux)
Spice up the drippings you have set aside with a little salt, pepper, thyme, sage, and marjoram or parsley. The amount of spice is up to you...for each cup of gravy I will end up with (3 cups in this case) I would use about 1 pinch of salt, 1/8 to1/4 teaspoon of pepper, and 1/4 to 1/2 teaspoon of each of the herbs. You can always add more salt and pepper after you're done, so don't over-do.
Have enough canned chicken broth ready to add to your drippings...here we need a cup to add to our 2 cups of drippings because we want 3 cups of gravy. If you want to add giblets to your gravy, sautee them in butter ahead of time and dice them up and have them ready.
Put your flour and oil mixture back on the heat and pour in your drippings. Whisk constantly to mix thoroughly. Add 3/4 of your chicken broth. Add giblets now if you want them. Whisk to mix and continue to whisk often while your mixture heats. The gravy will thicken as it bubbles untill it comes to a consistent simmer...then it is done thickening. (If the gravy is too thick, add the rest of the chicken broth)
Add a pat of butter to give your gravy glisten, and add about 2 tablespoons of cream or half and half for each cup of gravy to smooth out the flavor and moderate the color.
Now you have to decide how much gravy to make. If you have 2 cups of drippings after putting the oil aside, you may want to make 2 cups of gravy. If you want more than 2 cups, you will have to supplement the liquid with canned chicken broth.
In our example we will decide to make 3 cups of gravy. For each cup of gravy we will need 2 tablespoons of the oil we set aside. In this case that is 6 tablespoons. Put the oil into a stockpot large enough to hold the 3 cups of gravy we will make. A 4 to 6 cup pot would be good. Heat the oil up on med heat to evaporate any water it may still contain.
Add 1 tablespoon of flour to each tablespoon of oil. Here we have 6 tablespoons of oil, so we need 6 tablespoons of flour. Stir in the flour and use a whisk to blend. Note how flour and oil mix easily without lumping...unlike flour and water. Stir over med to med-high heat and pay close attention as the flour begins to brown...don't stop stirring or it will burn! Keep this up until your flour turns a nice golden brown, then take the pot off the heat. (You have just added a lot of flavor to your flour by making it into a very light Roux)
Spice up the drippings you have set aside with a little salt, pepper, thyme, sage, and marjoram or parsley. The amount of spice is up to you...for each cup of gravy I will end up with (3 cups in this case) I would use about 1 pinch of salt, 1/8 to1/4 teaspoon of pepper, and 1/4 to 1/2 teaspoon of each of the herbs. You can always add more salt and pepper after you're done, so don't over-do.
Have enough canned chicken broth ready to add to your drippings...here we need a cup to add to our 2 cups of drippings because we want 3 cups of gravy. If you want to add giblets to your gravy, sautee them in butter ahead of time and dice them up and have them ready.
Put your flour and oil mixture back on the heat and pour in your drippings. Whisk constantly to mix thoroughly. Add 3/4 of your chicken broth. Add giblets now if you want them. Whisk to mix and continue to whisk often while your mixture heats. The gravy will thicken as it bubbles untill it comes to a consistent simmer...then it is done thickening. (If the gravy is too thick, add the rest of the chicken broth)
Add a pat of butter to give your gravy glisten, and add about 2 tablespoons of cream or half and half for each cup of gravy to smooth out the flavor and moderate the color.