Gravy

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Gravy

Gravy is a mainstay of American dinners to go along side turkey, chicken or beef roasts. It's very simple to make and is wonderful on mashed potatoes. Gravy is equal parts fat to flour and enough stock for the consistency of your choice.

• 1/2 c fat
  
• 1/2 c flour
  
• 3 c stock
  

If possible, use fat from the roast you are making that day. Otherwise rendered bacon fat or butter works well. Add flour to make a roux. If you're making a beef stock, brown the roux until it's brown or as dark as a chocolate bar. For poultry light brown to brown is preferable. Be sure to continually mix the roux so as not to burn it.

Like the fat, use stock made from the same animal or similar as the roast. Add stock incrementally as it is absorbed and until desired thickness is achieved. It should be a little thicker than cream.

Tips for stock and fat: Save carcusses from prior roasts and turn them into stock. Store stock in the refrigerator overnight and skim the fat; store separately for later use. The next time you roast, use fat from prior roast to cook current roast's giblets, wings and excess skin. Remove when fat is completely rendered or giblets are browned, add equal amounts flour and stock when ready.

Keywords: Easy, Sauce, Dinner

( RG204 )