Sunday, November 24, 2013

Bootleg Gravy

Basic components for gravy are always the same: flour, fat, and some sort of liquid. When it came down to it, we were struggling to put this whole feast together so we whipped up a gravy so quick. You can’t have Thanksgiving without gravy, that's like having a sneaker collection without some Jordans (still need those Black Cement III’s!). If short on turkey grease, you can always use butter to make a roux. Since we winged this, these measurements aren't wholly accurate. The other thing to be careful of is since this bird was brined, the drippings were INCREDIBLY salty so be wary of that when creating your gravy.

Qty Ingredient Procedure
2-3 tbsp turkey grease
  1. Start with the drippings in a pot over medium heat. Whisk in flour a tablespoon at a time until it seems that all of the grease has been absorbed into the flour. Cook for a minute or two. If you are familiar with rouxes, you know what I’m getting at, just trust yourself.
2-3 tbsp flour
15 oz chicken stock
  1. While creating your roux, heat up your stock in the microwave. Adding cold liquid to a roux can cause it seize up.
  2. Start to add the stock SLOWLY while whisking. This will ensure your gravy doesn’t get lumpy. Let simmer while mixing for another 5 minutes. If it isn’t as thick as desired, simply add more flour while whisking until you have the desired consistency. Be careful with this procedure, if you don’t look it long enough raw flour will dominate the flavor of your gravy (some people may be into that, hell I used to pound raw flour by the spoonful). On the flip side if its TOO thick simply add more stock or milk or water or any liquid you have laying around.

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