Homemade Gravy?!
Thank you everyone in advanced. Best Wishes and Happy Holidays
Answers: I know how to make homemade white gravy but I am having trouble making homemade brown gravy......how do you make your brown gravy without using an instant package?
Thank you everyone in advanced. Best Wishes and Happy Holidays
skim the oil off of pan drippings, if no pan drippings use 2 cups stock (any flavor that matches your meat) in a seperate dish combine 2tbsp of flour with a 1/4c of COLD water stir until you have a loose paste. heat stock in pot and very slowly whisk in flour water mixture. Whisk until it boils for at least one minute. Taste adjust seasonings , enjoy.
add some lobsters
INGREDIENTS
2 cups chicken stock
3 tablespoons cornstarch
1 teaspoon poultry seasoning
DIRECTIONS
Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!
Old Fashioned Brown Gravy
Ingredients-
2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 cup milk
1 cup water
salt and pepper to taste
Preparation-
Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.
after removing roast from the pan try to skim off the grease. you may want to add a little butter. Add a couple of table spoons of flour to the pan drippings and make a paste heat to cook the flour taste out and then turn burner up to high and add liquid For beef roast add beef stock for chicken chicken stock also for beef gravy or lamb you can add a little red wine .
MAKE-AHEAD TURKEY GRAVY
When Turkey Day comes, we guarantee you'll be thankful you made this great gravy in advance. It can be made up to 3 months ahead and frozen in an airtight container. Just thaw two days before using and reheat in a saucepan, whisking often to prevent scorching.
? 3 pounds turkey wings (about 4)
? 2 medium onions, peeled and quartered
? 1 cup water
? 8 cups chicken broth
? 3/4 cup chopped carrots
? 1/2 teaspoon dried thyme
? 3/4 cup flour
? 2 tablespoons butter
? 1/2 teaspoon pepper
Heat oven to 400 degrees.
Arrange wings in a single layer in a large roasting pan. Scatter onions over top. Roast 1 1/4 hours until wings are browned.
Put wings and onions in a 5- to 6-quart pot. Add water to roasting pan and stir to scrape up any brown bits on the bottom. Add the brown bits to the pot.
Add 6 cups broth (refrigerate the remaining 2 cups), and add carrots and thyme.
Bring to a boil. Reduce heat and simmer uncovered 1 1/2 hours.
Remove wings to cutting board. Save wing meat for another use if you wish, or discard.
Strain broth into a 3-quart saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables. Skim fat off broth and discard. (If time permits, refrigerate broth overnight to make fat skimming easier.)
Whisk flour into remaining 2 cups broth until well blended.
Bring broth in pot to a gentle boil.
Whisk in broth-flavored mixture and boil 3 to 4 minutes to thicken gravy and cook flour.
Stir in butter and pepper.
Serves 6.
If I have cooked country style steak, I bread the steaks and fry them in a little oil. Remove and scrape off all of the drippings and good stuff in the pan. I put it on about med-high and add some flour and whisk until dry. Add water and whisk until smooth. If you haven't fixed any meat that you can use. I use a beef bullion and just thicken it.