Perfect Gravy

Posted by: Kerri 11-12-99 1:54 PM

Perfect Gravy

6 cups chicken stock or broth
2 large onions, sliced
1 cup carrots, sliced
1 cup water
1/2 cup celery including leaves
6 cloves garlic, peeled
1 - 3" bay leaf
6 Tbs. butter, softened
3/4 cup flour
salt and pepper

In Dutch oven combine giblets, broth, onions, carrots, water, celery, garlic and bay leaf. Bring to a boil, reduce heat and simmer gently on low for 2 hours. Discard giblets and strain broth. Be sure to press vegetables to extract broth. This should yield 6 cups of broth.

Cover and chill. (Note - this can be done a day or two ahead of time.)

Mash butter and flour together to form a dough like paste. Divide into 4 chunks. Bring chilled broth to a boil. Reduce heat to low and gradually whisk in butter/flour paste one chunk at a time. Whisk until mixture is thick and boiling. Boil for 3 minutes to eliminate flour taste.

After turkey is done, spoon off fat and add drippings to prepared gravy. Add no more than 2 cups though.

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