BBQs
BBQs > Mastering The Basics > Mastering Turkey > Making Gravy

Making Gravy

Free info

Speak to an expert about this product

Enter your details and one of our expert staff will contact you at your preferred time to discuss your requirements.

Name

Telephone

Email

State

Preferred contact time



How can we help?

Description

Making Gravy

Ingredients:
Reserved pan liquid plus enough chicken stock to make 4 cups of liquid
¼ cup unsalted butter, cut into 4 equal pieces
¼ cup all-purpose flour
? cup dry white wine
2 tablespoons finely chopped fresh Italian parsley leaves
Kosher salt
Freshly ground black pepper

1. Strain the pan liquid through a fine mesh sieve into a large gravy separator and discard the solids. Add enough chicken stock to equal 4 cups of liquid.

2. Place the roasting pan over a stovetop burner set to medium heat. Add the butter and flour. As the butter melts, stir with a wooden spoon and cook until the mixture turns the color of peanut butter, about 5 minutes, stirring frequently. Add 4 cups of the reserved pan liquid (but not the fat) and the wine.

3. Bring the gravy to a boil, whisking frequently to dissolve the lumps.

4. Lower the heat and simmer the gravy for a few minutes or until it reaches the consistency you like. If the gravy gets too thick, add more chicken stock a little at a time and simmer until it reaches the right thickness. Turn off the heat. Add the parsley. Season with salt and pepper.