Gravy A La Bogue - 2 Ways
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!
Total Steps
8
Ingredients
8
Tools Needed
11
Ingredients
- roast turkey drippings and pan juices (from about 18lb turkey)
- unsalted butter, melted(optional)
- 9 cups hot chicken stock (broth)
- 0.75 cup all-purpose flour
- white pepper
- salt
- corn starch(optional)
- cold water(optional)
Instructions
Step 1
Scrape all browned bits from the roasting pan into a 4-quart pot.
Step 2
Strain the pan juices through a fine-mesh sieve, or blend them in a blender for an easier method.
Step 3
Skim off the fat from the pan juices and reserve it. If using a fat separator, pour the pan juices through a sieve into the separator, let stand for 1 to 2 minutes until the fat rises, then carefully pour the liquid into a 2-quart measuring cup and reserve the fat.
Step 4
Add enough chicken stock to the pan juices to reach a total volume of 8 cups (2 quarts) of liquid.
Step 5
Place the roasting pan across two stovetop burners.
Step 6
Add 1 cup of the remaining stock to the roasting pan. Deglaze the pan by boiling it over high heat for about 1 minute, stirring and scraping up any brown bits. Pour the deglazed liquid through a fine-mesh sieve into a glass measuring cup with the previously prepared stock.
Step 7
In a 4-quart heavy saucepan, whisk together the reserved fat and flour. Cook this roux over moderately low heat, whisking, for 5 minutes. Gradually add the hot stock and pan juices in a steady stream, whisking constantly to prevent lumps. Bring the mixture to a boil while continuing to whisk. Stir in any turkey juices accumulated on the platter and simmer the gravy for 1 minute. Season with salt and pepper to taste.
Step 8
**Alternative Method (Cornstarch):** If not using flour for a roux, make a thin paste by mixing cornstarch with cold water in a separate cup. Add this paste to the hot stock. Stir over heat and continue stirring until the gravy thickens. If the gravy is too thin, add more cornstarch paste as needed.