Making Gravy in Public

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Contents

  1. Classic Gravy
  2. Making the most of a make-ahead turkey gravy - The San Diego Union-Tribune
  3. Gravy 101: The secret is to practice
  4. Gravy day open thread: How to make gravy – from Paul Kelly to Nigel Slater

Put wings and onions in a large stockpot.


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Add water to roasting pan; stir to scrape up any brown bits on bottom and add all to the pot. Add 6 cups broth refrigerate remaining 2 cups , the carrot and thyme if desired.

Classic Gravy

Remove the wings and cool. Strain broth into fat separator or into a bowl.

Before you go...

Let sit minutes until fat rises to the top. Pour de-fatted broth into a saucepan. The fat will rise to the top and become solid.

Making the most of a make-ahead turkey gravy - The San Diego Union-Tribune

What's left underneath will be jelled, which is what you want. Whisk flour into remaining 2 cups broth until well blended and smooth. Bring broth in saucepan to a gentle boil. Whisk in flour mixture and cook 5 minutes to thicken gravy and cook out the raw flour taste.


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Stir in butter and season with pepper. Sprinkle over the flour and stir into the fat, scraping to loosen any bits on the bottom of the tin. Cook, stirring, for a couple of minutes, until slightly browned, being careful not to burn it. Add a ladle of stock to the tin and stir to incorporate.

Ultimate Guide: How to Make Gravy

Add the rest of the stock, then bring to the boil, stirring. Simmer, stirring regularly, until the gravy has reached your preferred thickness, then season to taste. If you want to add any other flavourings, do so now, then heat through to serve.

Gravy 101: The secret is to practice

Fry the onions in the oil for 10 minutes until they are tender and lightly browned. Add the flour and stir over the heat for three to four minutes, until nut-brown in colour — the mixture will be very dry. Stir in the stock and wine, then let it simmer over a moderate heat until the sauce has thickened. Add the tamari, then season with salt, pepper and, if you think it needs some sweetness, a touch of sugar.

You can serve this gravy just as it is, which is what my mother did, or, if you prefer smooth gravy, strain it through a sieve before serving. Topics Food Open thread.

Gravy day open thread: How to make gravy – from Paul Kelly to Nigel Slater

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