Gravy for any roasted meat or poultry:
·
All measurements level.
·
To measure ½ tablespoon flour or fat – use 1
teaspoon plus ½ teaspoon
1. Remove poultry
from pan to heated platter and keep warm with a foil tent. Pour fat drippings into a glass measuring cup. Some brown bits will stick to the pan but DO
NOT wash pan. Let drippings stand about
1 minute or until fat comes to the top of the juices. Note amount of juices in the cup and allowing
for that amount add enough water, stock, bouillon, consommé, vegetable cooking
water or water from simmering giblets to roasting pan to make the number of
cups of gravy desired.
(The amount of liquid determines the amount of gravy.)
From the chart below determine the amount of fat required
for desired amount of gravy, skim that amount off juices and put into heavy
saucepan. Do not turn heat on.
2. Using spoon or
wire whisk, stir in required amount of flour.
3. Remove remaining
fat from juices in cup and return juices to the roasting pam. Put pan over one or two burners and bring
liquid to a boil. Using pancake turner, scrape
brown bits from the bottom and strain.
You now have the liquid called for in the chart.
Turn heat under saucepan to low and stirring constantly
brown fat-flour mixture lightly.
4. Remove from heat
and stir in strained liquid. Return to
low heat and cook, stirring constantly until slightly thickened. (For giblet gravy, add minced giblets at this
point.) Simmer about 5 minutes. Add salt and pepper to taste.
NOTE: This makes gravy
of average thickness. You can make
thinner gravy by using less flour or a thinker one by using more flour. Dripping amounts need not be changed. For a browner gravy, add enough gravy
seasoning and browning sauce to give color desired (Kitchen Bouquet).
Gravy Chart:
Liquid Fat
Drippings/All Purpose Flour
(equals amount (equal
quantities of each) of gravy desired)
1 Cup
|
1½ Tablespoons
|
2 Cups
|
3 Tablespoons
|
3 Cups
|
4½ Tablespoons
|
4 Cups
|
6 Tablespoons
|
5 Cups
|
7½ Tablespoons
|
6 Cups
|
½ Cup plus 1 Tablespoon
|
