Saturday, November 19, 2011

Early Thanksgiving Tradition Part II

Today's post is all about gravy. Since I've been cooking Thanksgiving meals, my husband, Daniel, has learned to make some pretty amazing gravy. Everyone always raves over it and it has really become his specialty.   Gravy is one of those things that is kind of hard to cook. If you don't get it just right, it can turn out to be quite a mess. The method below allows you to add the flavorings that you want and helps you ensure that you'll have lump-free, amazing gravy every time. This is obviously NOT healthy. Everything in moderation, right?

This recipe makes 4-5 servings and should be doubled to serve a large family gathering.

What you'll need:
1 1/2 cups of drippings from chicken or turkey
1 c of water
1/2 c of all purpose flour
Seasoning and lemons that you used to flavor bird
Chicken Broth (as needed)

1. Place your drippings in a sauce pan and heat on medium heat. Use a slotted spoon to get out any large pieces. Add in about 1/2 c. of chicken broth to thin out. Bring to a low boil.

2. In the meantime, you can start working on your flour mixture. Add flour and water in a plastic container that has a lid. Now for Daniel's favorite part, put the lid on and shake vigorously for 2 minutes. 

3. Your flour/water mixture, known as a slurry in the food world, should be fairly thin and have no lumps. If there are lumps, continue to shake! 

4. Now, some people like their gravy thick and some like it thinner. You may not use all of the slurry and that's okay. This is all about making the gravy how you and your family enjoy it. Start by adding about 2 tbsp. of the flour/water mixture into your boiling meat drippings. Turn the heat down to medium low. Whisk around in the pan for about 1-2 minutes to allow it to thicken. Continue to add 2 tbsp. of the slurry mixture to make it thicker. If you get it too thick, add some chicken broth to thin it out.

I love being in the kitchen with him.

5. Continue to whisk and add the slurry as needed. Once you get it to the thickness you want, add 1 tsp. lemon juice, 1 tsp. pepper and salt, and about 1 tsp. total of seasonings that you used on the turkey/chicken, in this case, rosemary and a bay leaf. Continue to cook the mixture for about 5 minutes after you get it to your desired consistency.

Now, this gravy is really my favorite. The lemon and rosemary from the chicken really put it over the top. This gravy is topping my dressing. You'll have to come back in a couple of days to learn how to make it. :)

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