Yield: 4 cups each stock and gravy
I don’t think I’m going out on a limb here when I say that gravy is the very best part of the Thanksgiving meal. But how do you make deeply flavored, velvety gravy when you don’t oven-roast a whole turkey? I’ve got you covered with this handy make-ahead gravy. And because it’s make-ahead, you won’t have to grapple with the last-minute scramble of preparing the gravy after you’ve taken the bird out of the oven and your guests are eager to dig in to the holiday meal.
I love to make-ahead nature of this gravy. However it leaves out some very important details are critical to a successful gravy. When you make the roux, need to ensure that it gets a nice rich dark color, without burning. Otherwise you will have a pale less appetizing gravy. Also, this takes much longer than 8 minutes to thicken beyond a thin liquid.
I've made this twice and like the method. It is a great way to get a decent gravy without relying on the drippings which sometimes aren't very plentiful. Question... When I make the stock, there is of course fat on the top. Do you include it when adding the stock to the roux, or chill the stock and remove it? Or should I include it as part of the butter for the roux?
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