Wednesday, November 24, 2010

BBT: gravy...condiment?

Yea, I know.

It's so much more than a condiment.

It's Thanksgiving day in liquid.  It's the smell of fall, it's playing with your cousins outside, it's the brand new puppy your dad got you as a surprise.

Ok, none of that shit happened for me, but it happened for somebody, right?

And, hey, to me, the smell of gravy means it's time for dinner -  and you know I am not going to hate on that.

Gravy.  Don't you dare. Pull out a can. of gravy.  You might as well not put it on the table.   You might as well say "Who eats gravy?"  Because damnit everyone eats gravy and no one likes the can.  It will take you. 10 minutes tops to make a bang out gravy.  Are you ready?


Kick Ass Gravy

Reserve the fat and liquid from the roasting pan of your bird
1/4 cup flour
2 cups chicken stock
1 tablespoon fresh chopped sage

Remember that one time when we roasted a 20 pound Sharon? 

When you take your Sharon out of the pan you can do 1 of 2 things.  Regardless, steps one and 2 are as follows:

Remove and solids from the pan (read lemons, onions, garlic cloves, herbs, whatever) Take em out!
Pour the liquid from the pan, either in a fat separator or another container.  (I don't have a fat separator, and I lived to see another day) and so will you.

Now, here is where the 1 of 2 comes in.  Either you have a solid roasting pan, or you don't.  If you do, you are going to use that pan to make your gravy.  If you are like me, and you are using a disposable (gasp) roasting pan, never fear.  Just use a nice heavy bottomed high sided pan.

If you are using a roasting pan, set it on the stove and turn on both burners. (Duh, but just in case you didn't know) 

OK at this point, all the liquid is out of your pan. Add 1/4 cup of the fat that was released from the bird.  (It's the top layer of the liquid that looks yellow/clear as opposed to brown)

To the fat, add 1/4 flour.  Stir to incorporate over medium heat and cook for about 1 minute to make sure the flour taste cooks out.  Then start adding the brown liquid (AKA NOT MORE FAT) or cooking broth that was release from the bird, approximately 2 cups.  stirr with a whisk to make sure there are no bits of flour left.  Once this starts to thicken, start adding your chicken stock (2 cups) Let this cook down for 10 minutes and season with salt and pepper and finish with the fresh sage.

I am sorry about the lack of pictures, but you are just going to have to trust me on this one.  It is some damn good gravy.  Now go and throw away that can, for the love of Pete!



1 comment:

  1. If you let the bird sit a bit, then tip it on its butt, more flavorful juices will emerge (as long as you didn't stuff it). Also, I always make a broth with the giblets, neck and wing tips (I mean really, all they do is get burnt if you leave them on. More turkey goodness means better condiments!
    BTW, loving your blog. Happy Holidays!