Monday, December 19, 2011


Good gravy is just pan drippings, reduced.

You know all that goo in the bottom of the roasting pan when you take the turkey out of the oven? That's gravy.

Leave it in the roasting pan and remove all the solids with a slotted spoon. (Onions, carrots, whatever you put under the turkey when you roasted it.) Set the pan over two burners on the stove. If you need more liquid, add chicken stock. Bring to a simmer while scraping all the browned bits off the bottom with a wooden spoon. Let cook slowly for a few minutes.

Meanwhile, mix 1/4 cup water with 3 tablespoons cornstarch into a smooth paste.

Whisking constantly, pour this into the simmering broth, then cook for one minute.

There! Done!

You can add salt and pepper to taste, maybe a little port if you want to get fancy.

1 comment:

  1. Personally, I prefer to use a roux of flour and butter instead of cornstarch. I've found that left over gravy doesn't keep it's thickness if cornstarch is used....