Gravy A La Bogue - 2 Ways
By: Mary Bogue
Published: Monday, December 14, 2009 - 1:41pm

Ingredients




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)
3/4 cup all-purpose flour (or corn starch recipe)
white pepper

Preparation

1 Scrap pan for all browned gummy bits of heaven and put into a 4qt. pot. 2 Pour pan juices through a fine-mesh sieve or the easy way: blend in blender. 3 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.) 4 Add enough stock to pan juices to total 8 cups liquid (2 quarts). 5 Straddle roasting pan across 2 burners. 6 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. 7 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. 8 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.

About


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!