Making gravy from scratch is one of those essential kitchen skills every cook should learn - and Thanksgiving turkey tastes that much better with homemade gravy. Learn how to make a pan gravy on your stovetop for Thanksgiving.
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How Make a Pan Gravy - Epicurious Essentials: How To Kitchen Tips - Poultry
- chad ewing: @acash93...you certainly could, but then you'd be making your roux in a separate sauce pan using the fat from the drippings, and then adding the deglazing liquid (reduced), turkey juices, and broth, and cooking it until thickened.
- Jonas Brønd: What does the panjuices in your pitcher consist of? Is it only the juice from the chicken or does it contain wine and water as well? Sincerely Jonas
- acash93: Why can't you deglaze it with wine instead?
- chad ewing: I often use a make-ahead gravy base. After pouring off the drippings into a fat separator, I add the base to the roasting pan over medium heat, scrape up the fond and incorporate it, and then add the fat-free pan juices. The gravy base can be made 1 0r 2 days ahead and refrigerated.
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How Make a Pan Gravy - Epicurious Essentials: How To Kitchen Tips - Poultry |
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| How-to & Style | Upload TimePublished on 1 Nov 2013 |
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