Gravy A La Bogue - 2 Ways


Roasting pan with buttery pan juices from Mom's recipe of a
Unsalted butter (less than 1 stick), melted,
cup About 9 hot chicken stock (broth)


Scrap pan for all browned gummy bits of heaven and put into a 4qt. pot.
Pour pan juices through a fine-mesh sieve or the easy way: blend in blender.
Next skim off fat and reserve. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into a 2-quart measure, and reserve fat left in separator.)
Add enough stock to pan juices to total 8 cups liquid (2 quarts).
Straddle roasting pan across 2 burners.
Add 1 cup of remaining stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 1 minute. Pour through fine-mesh sieve into glass measure with stock.
Whisk together reserved fat and flour in a 4-quart heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes. Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute. Season with salt and pepper.
WAY 2: Haven't got flour for a roux (butter + flour)? Do the cornstarch way. Add cornstarch to cold water in a separate cup, enough to make a thin paste. Add to hot stock. Stir over heat and watchen it thicken. If it's too thin, add more. Done.




Fat (butter or drippings) + thickener (white flour or corn starch) mixed +stock + heat = gravy

If you get in trouble with lumpy bits, throw it in a blender - just not all at once or you'll be cleaning your kitchen from a gravy exlplosion instead of sitting down with your family while everything is hot!


4.0 servings


Monday, December 14, 2009 - 1:41pm


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