posted by Anthony SchaeferCategories: Side Dishes
Ingredients¼ cup fat from roasted turkey or butter
14 ounces chicken broth
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
DirectionsStep 1: ASSEMBLE THE TOOLS AND EQUIPMENT YOU WILL NEED.
Set out a serving platter or cutting board to hold the roasted turkey. You will also need a large glass measuring cup, a metal spoon, a medium saucepan (if not using the pan the turkey was roasted in), a ¼-cup size measuring cup, all-purpose flour, a wooden spoon, chicken broth, salt, and ground black pepper.
Step 2: CAPTURE THE PAN DRIPPINGS.
Remove the completely roasted turkey from the pan. Pour drippings into a large glass measuring cup. Be sure to scrape out and use the crusty browned bits from the roasting pan.
Let liquid stand until the fat rises to the top. This will take approximately 1 to 2 minutes.
Step 3: COLLECT THE FAT.
Tip the cup and use a metal spoon to carefully remove the clear fat that has risen to the top of the drippings.
Step 4: TRANSFER THE FAT TO A SAUCEPAN.
Pour ¼ cup fat into a medium saucepan or return it to the roasting pan.* Discard remaining fat. If there isn't enough skimmed fat, add enough melted butter to make the needed ¼ cup fat.
*Note: If the roasting pan is being used, it will cover two burners of the stovetop.
Step 5: STIR IN FLOUR.
Stir ¼ cup all-purpose flour into the fat until well blended. Press out any lumps with a wooden spoon.
Step 6: ADD LIQUID.
Add enough chicken broth to the remaining drippings to equal 2 cups. Add this liquid all at once to the flour mixture in the saucepan or roasting pan.
Step 7: COOK AND STIR.
Cook and stir mixture over medium heat until the blend is thickened and bubbly. Cook and stir for 1 minute more. Season with salt and ground black pepper.
The gravy is ready!
Step 8: ENJOY.
Pour the gravy into a gravy boat or bowl and enjoy. Please login to comment and rate.