GRAVY TIPS I

When making gravy a few simple things can help to make it a success. First, start with drippings from your bird. This will give your gravy a richer taste that will blend more than if you use butter or margerine.

Flour is a necessity but don't use "quick dissolving" or "cake" flour. Your gravy will not set up correclty as there is not enough protein to give your gravy that nice texture.

Whenever possible use home made broth, but you will get equally pleasing results using canned broth. In a pinch you can make up some instant broth although the flavor will not be quite as rich.

To make the gravy you will make a roux with the fat and the flour before you add the liquid. You need to make sure that you cook the roux long enough to remove the "flour" taste. Make sure that you cook it at least 3-4 minutes at a medium-low temperature. If you cook it too hot, your roux will burn before you can get rid of the raw flour taste. You will know that the roux is done when it has changed color to a golden brown to a caramel brown and you can smell a slightly nutty fragerence.

When adding the liquid to the roux, remove the roux from your heat source and add about 1/3 of the liquid to the roux. Using a wire whisk, vigerously beat the liquid into the roux until there are no lumps visible. Return your pan to the heat source and add your remaining liquid. Using the whisk, continue to stir the mixture to prevent lumps. Let simmer, stirring often for at least 10 minutes.

The gravy will thicken a bit on cooling, so don't keep adding flour because you think that it is not thick enough.