| |
Making
Delicious Gravy
Among
the delicious Thanksgiving sides and condiments you will undoubtedly
want to serve a savory gravy to accompany your turkey feast. Follow
these simple tips for perfect gravy every time.
First,
make sure that you have plenty of stock on hand. Either use homemade
turkey stock (recipe follows), or gf chicken
stock. To make one cup of thin gravy, use one tablespoon
of gf flour and one cup of melted turkey fat per cup of stock;
increase the amounts proportionately to make more gravy.
Pour
all of the liquid from the roasting pan into a glass measuring
cup, a gravy strainer, or even a tall, narrow glass. Using a ladle,
skim as much fat as you can from the surface; set aside. Reserve
the remaining dark, rich pan juices.
Set
the roasting pan over two burners over medium-high heat. Add the
fat and whisk in the gf flour, scraping up the browned bits on
the bottom of the pan. Gradually add about 1/4 cup turkey or chicken
stock, whisking constantly to make a smooth paste; then whisk
in the remaining stock. Lower the heat to medium-low and simmer,
whisking constantly, until the gravy is smooth and thickened and
has a nice sheen, at least 5 minutes. Stir in reserved pan juices.
Adjust seasonings to taste with salt and freshly ground black
pepper.
Pour
gravy through a coarse strainer and serve in a warmed gravy boat.
Turkey
Stock
- Neck
and giblets from 1 turkey
- 1
carrot, cut in 2 pieces
- 1
celery stalk, cut in 2 pieces
- 1
onion, cut in half, skins left on
- 1
garlic clove, skins left on
- 1
parsley sprig
- 1
Tablespoon dried thyme
- 1/2
teaspoon peppercorns
- water
Place
all ingredients in a large stock pot. Fill pot with water, about
3 inches from the top. Bring to a boil, skimming off foam. Reduce
heat and let simmer for 4-6 hours. Remove from heat and let cool.
Strain through a coarse strainer first, then strain through a
fine sieve to remove any remaining particles. Use immediately
or freeze in tightly covered containers for future use.
–
Glutenfreeda
|
|
