This GRAVY technique works for chicken, beef or pork roasts...
- Roast your meat then remove it from the pan to "rest".
- Pour drippings into THIS MAGICAL INVENTION. It's amazing. The fat will all rise, and you can pour the tasty drippings back into the pan. You want ALL the drippings -- but only 2-4 TBL of the fat.
- On the top of the stove, reheat the drippings in the roasting pan to get up all the tasty bits, (add water or broth now if you want a bigger batch of gravy).
- While the drippings are coming to a slow boil, vigorously shake up 1/2 c. flour with 1 cup of water. (I use an old pickle jar)
- Stirring constantly (with a whisk) -- slowly add the flour slurry to the pan drippings until you reach the desired consistency. (you may not use it all -- or you might have to make more. Be flexible...) Flour gravy needs to cook for 5 minutes or so to come together...
- If the color is not pleasing -- add THIS MAGICAL INVENTION.
Just a few drops adds a rich brown color. Helen always used it for turkey gravy (she hated the gray color of turkey gravy).
Rita, seeing the kitchen bouquet bottle reminds me of a family story. Grandma always kept a bottle of whiskey in the cupboard for medicinal purposes. Many nights she would here Grandpa go to the kitchen and hear him in THE cabinet, She never confronted him. But after many nights of his nipping into her medicinal stash, she emptied the bottle and carefully refilled it with water and KITCHEN BOUQUOET. That night she sat in the L.R. and listened to Grandpa visit the cabinet followed by a LOT of spitting and sputtering! Not a word was ever said. Problem solved … LOL
ReplyDeleteLOVE IT...Grandma was one smart cookie!
DeleteShe was ;)
Delete