How do l make Good Tasty Gravy?!
ThanksWww@FoodAQ@Com
Answers:
Here is a yummy one !.!.!.!.!.!.!. = )
Giblet Gravy
Giblets from turkey (heart, gizzard, and neck), cooked
4 cups turkey stock or broth or chicken broth or stock
2 chicken bouillon cubes
2 teaspoons poultry seasoning
2 heaping tablespoons reserved uncooked cornbread stuffing mix
3 tablespoons cornstarch
1/3 cup cold water
Salt and freshly ground pepper
1 hard boiled egg, sliced
Chop the giblets and the meat that has been removed from the neck!. Using a saucepot, bring the stock to a boil!. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture!.
In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly!. Reduce the heat and continue to cook for 2 to 3 minutes!. Add the salt and pepper, to taste, and add the sliced boiled egg!.Www@FoodAQ@Com
Giblet Gravy
Giblets from turkey (heart, gizzard, and neck), cooked
4 cups turkey stock or broth or chicken broth or stock
2 chicken bouillon cubes
2 teaspoons poultry seasoning
2 heaping tablespoons reserved uncooked cornbread stuffing mix
3 tablespoons cornstarch
1/3 cup cold water
Salt and freshly ground pepper
1 hard boiled egg, sliced
Chop the giblets and the meat that has been removed from the neck!. Using a saucepot, bring the stock to a boil!. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture!.
In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly!. Reduce the heat and continue to cook for 2 to 3 minutes!. Add the salt and pepper, to taste, and add the sliced boiled egg!.Www@FoodAQ@Com
Ok Let's say you are roasting a chicken!.
When the chicken is finished cooking you take the pan - keep everything in it!. put it on the cooktop and sautee one thinly sliced onion in the pan!. when the onion is cooked, turn down the heat!. Take a cocktail shaker and add 1-2 tablespoons of flour and 1 cup of COLD water or broth!. Shake vigorously and strain the liquid into the gravy, turn the heat up to medium and cook stirring occasionally!. Make sure you scrape up any tasty bits of goodness on the bottom of the pan!. the gravy must boil for 12-15 min!. Adjust the thickness of the gravy with water, wine, or broth or if you need more thickness make more of the flour slurry!. season with salt and pepper and what herbs you like!. (I use thyme in chicken gravy, sage in Turkey!.Www@FoodAQ@Com
When the chicken is finished cooking you take the pan - keep everything in it!. put it on the cooktop and sautee one thinly sliced onion in the pan!. when the onion is cooked, turn down the heat!. Take a cocktail shaker and add 1-2 tablespoons of flour and 1 cup of COLD water or broth!. Shake vigorously and strain the liquid into the gravy, turn the heat up to medium and cook stirring occasionally!. Make sure you scrape up any tasty bits of goodness on the bottom of the pan!. the gravy must boil for 12-15 min!. Adjust the thickness of the gravy with water, wine, or broth or if you need more thickness make more of the flour slurry!. season with salt and pepper and what herbs you like!. (I use thyme in chicken gravy, sage in Turkey!.Www@FoodAQ@Com
Gravy is pretty much a medium white sauce with meat drippings instead of butter, to give it extra flavor!. You can use drippings from a roast, a turkey, chicken, sausage, or pork!.
The base for a white sauce is:
2 tablespoons butter (meat drippings instead of butter for the best gravy)
2 tablespoons all-purpose flour
1 cup milk
salt and pepper (to taste0
In a small saucepan over medium heat, melt butter or heat meat drippings!. Add flour and stir until the butter (or drippings) and flour are well combined!. Pour in milk, stirring constantly as it thickens!. Season to taste!. Add more milk depending on desired consistency!.
Double or triple the recipe, depending on how much meat drippings you have, and how much gravy you want!.
Note: Some people prefer to use water instead of milk for the liquid in the gravy!. I frequently use water myself, depending on the kind of gravy I'm making!.Www@FoodAQ@Com
The base for a white sauce is:
2 tablespoons butter (meat drippings instead of butter for the best gravy)
2 tablespoons all-purpose flour
1 cup milk
salt and pepper (to taste0
In a small saucepan over medium heat, melt butter or heat meat drippings!. Add flour and stir until the butter (or drippings) and flour are well combined!. Pour in milk, stirring constantly as it thickens!. Season to taste!. Add more milk depending on desired consistency!.
Double or triple the recipe, depending on how much meat drippings you have, and how much gravy you want!.
Note: Some people prefer to use water instead of milk for the liquid in the gravy!. I frequently use water myself, depending on the kind of gravy I'm making!.Www@FoodAQ@Com
Pan Gravy
The secret to perfect gravy is using equal amounts of fat and flour, so measuring carefully is important!. If you have plenty of pan drippings and like to use lots of gravy and are serving a crowd or like a little potato with your gravy, you can double or triple this recipe!. Just place your cooked meat on warm platter; keep warm while preparing gravy!. It’s the perfect match for roasted meat, mashed potatoes and stuffing!.
1!. After removing meat from pan, pour drippings (meat juices and fat) into bowl or glass measuring cup, leaving brown particles in pan!. Skim 2 tablespoons of fat from the top of the drippings and return fat to the pan!. Discard any remaining fat; reserve remaining drippings!.
2!. Stir flour into fat in cooking pan!. Cook over low heat, stirring constantly and scraping up brown particles, until mixture is smooth and bubbly; remove from heat!.
3!. Gradually stir in reserved drippings plus enough broth or water to equal 1 cup!. Heat to boiling, stirring constantly!. Boil and stir 1 minute!. Stir in a few drops browning sauce if a darker color is desired!. Stir in salt and pepper!.
*Vegetable cooking water, consommé or tomato or vegetable juice can be substituted for part of the liquid!.
NUTRITION FACTS: 1 Tablespoon:; Calories 15 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 65mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 1g % DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES:; 1 Serving is free
Creamy Gravy: Substitute milk for half of the liquid!. Serve with turkey, chicken, pork and veal!.
Giblet Gravy: Cook gizzard, heart and neck of fowl in 4 cups salted water 1 to 2 hours or until tender!. Add liver the last 30 minutes!. Remove meat from neck and finely chop with giblets!. Substitute broth from giblets for the liquid!. Stir giblets into gravy!. Heat until hot!.
Thin Gravy: Decrease meat drippings to 1 tablespoon and flour to 1 tablespoon!.Www@FoodAQ@Com
The secret to perfect gravy is using equal amounts of fat and flour, so measuring carefully is important!. If you have plenty of pan drippings and like to use lots of gravy and are serving a crowd or like a little potato with your gravy, you can double or triple this recipe!. Just place your cooked meat on warm platter; keep warm while preparing gravy!. It’s the perfect match for roasted meat, mashed potatoes and stuffing!.
1!. After removing meat from pan, pour drippings (meat juices and fat) into bowl or glass measuring cup, leaving brown particles in pan!. Skim 2 tablespoons of fat from the top of the drippings and return fat to the pan!. Discard any remaining fat; reserve remaining drippings!.
2!. Stir flour into fat in cooking pan!. Cook over low heat, stirring constantly and scraping up brown particles, until mixture is smooth and bubbly; remove from heat!.
3!. Gradually stir in reserved drippings plus enough broth or water to equal 1 cup!. Heat to boiling, stirring constantly!. Boil and stir 1 minute!. Stir in a few drops browning sauce if a darker color is desired!. Stir in salt and pepper!.
*Vegetable cooking water, consommé or tomato or vegetable juice can be substituted for part of the liquid!.
NUTRITION FACTS: 1 Tablespoon:; Calories 15 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 65mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 1g % DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES:; 1 Serving is free
Creamy Gravy: Substitute milk for half of the liquid!. Serve with turkey, chicken, pork and veal!.
Giblet Gravy: Cook gizzard, heart and neck of fowl in 4 cups salted water 1 to 2 hours or until tender!. Add liver the last 30 minutes!. Remove meat from neck and finely chop with giblets!. Substitute broth from giblets for the liquid!. Stir giblets into gravy!. Heat until hot!.
Thin Gravy: Decrease meat drippings to 1 tablespoon and flour to 1 tablespoon!.Www@FoodAQ@Com
starch, and stuff from the meat you cooking, also put some salt or such into it and mix it with water and starch!. Be careful dont put too much starch!.Www@FoodAQ@Com