Well there are a couple of ways. If you use a roasting pan, you can just put it on your stove stop, turn the heat on, scrape up the bottom and stir a tablespoon or two of flour in. Cook that down for a few minutes (make a roux) and then wisk in chicken broth. Keep in mind, flour thickened gravies thicken more as they cool so error a touch thin. I add salt and pepper to my roux.
Or, you can transfer the drippings to a saucepan and do the same thing.
Or you can save yourself the last minute hassle and do it like I'm going to - ahead of time! This recipe is wonderful and makes a TON of gravy. You can still make gravy that day but you don't need to if it's too hectic. I'm making mine today:
Woman's Day Make-Ahead Gravy
COOKING TIME
Active Time: 10 minutes
Total Time: 3 hours
INGREDIENTS
4 turkey wings (about 3 to 4 lb)
2 medium onions, peeled and quartered
8 cups chicken broth
3/4 cup chopped carrots
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbsp stick butter
1/2 tsp freshly ground pepper
PREPARATION
1. Heat oven to 400°F. Have ready a large roasting pan, 5- to 6-qt pot and 3-qt saucepan.
2. Put wings in a single layer in roasting pan; scatter onions on top. Roast 11/4 hours or until wings are browned.
3. Put wings and onions in pot. Add 1 cup water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrots and thyme. Bring to a boil, reduce heat and simmer, uncovered, 11/2 hours.
4. Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use.
5. Strain broth into saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth. (If time permits, refrigerate over-night so fat that rises to the top solidifies and can be easily removed.)
6. Whisk flour into the remaining 2 cups broth until thoroughly blended and smooth.
7. Bring broth in the saucepan to a gentle boil. Whisk in flour mixture and boil 4 to 5 minutes to thicken gravy and remove floury taste. Stir in butter and pepper.
Planning Tip: Freeze in an airtight container up to 1 month. Refrigerate 2 days to thaw. Reheat in saucepan, whisking often (see Note).
From Woman’s Day November 16, 2004
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Ann
SAHM to 4 beautiful children Lauren ('90), Nicole ('92), Robert ('00) and Joanna ('02) and wife to Bob for 23 years.
Well there are a couple of ways. If you use a roasting pan, you can just put it on your stove stop, turn the heat on, scrape up the bottom and stir a tablespoon or two of flour in. Cook that down for a few minutes (make a roux) and then wisk in chicken broth. Keep in mind, flour thickened gravies thicken more as they cool so error a touch thin. I add salt and pepper to my roux.
Or, you can transfer the drippings to a saucepan and do the same thing.
this is how my dh does it, he is the gravy maker, he has a nack for making the yummiest gravy, i take the stuff and freeze it for later on too its so good.
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My oldest on her last day of school and my youngest at his 8th birthday party.
SAHM of 4 wonderful kids who amaze me one minute and drive me crazy the next. But I wouldn't have it any other way
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Posts: 44,674
Our family has always done a slurry - less chance of lumps
Transfer pan drippings to a fat separator and pour back in just the juices (not the fat that will float to the top)
Mix half flour, half water in a separate container (shaking it in a tightly-lidded container works well, or you can whisk it together). Bring the pan juices back up to a simmer, whisking the slurry in, and keeping it moving. Usually about a quarter cup of flour (I always preferred Wondra brand) and water does it. If it gets too thick, you can add a little stock (or even water) to the pan to thin it out, just whisk well.
Or you can save yourself the last minute hassle and do it like I'm going to - ahead of time! This recipe is wonderful and makes a TON of gravy. You can still make gravy that day but you don't need to if it's too hectic. I'm making mine today:
Woman's Day Make-Ahead Gravy
COOKING TIME
Active Time: 10 minutes
Total Time: 3 hours
INGREDIENTS
4 turkey wings (about 3 to 4 lb)
2 medium onions, peeled and quartered
8 cups chicken broth
3/4 cup chopped carrots
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbsp stick butter
1/2 tsp freshly ground pepper
PREPARATION
1. Heat oven to 400°F. Have ready a large roasting pan, 5- to 6-qt pot and 3-qt saucepan.
2. Put wings in a single layer in roasting pan; scatter onions on top. Roast 11/4 hours or until wings are browned.
3. Put wings and onions in pot. Add 1 cup water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrots and thyme. Bring to a boil, reduce heat and simmer, uncovered, 11/2 hours.
4. Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use.
5. Strain broth into saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth. (If time permits, refrigerate over-night so fat that rises to the top solidifies and can be easily removed.)
6. Whisk flour into the remaining 2 cups broth until thoroughly blended and smooth.
7. Bring broth in the saucepan to a gentle boil. Whisk in flour mixture and boil 4 to 5 minutes to thicken gravy and remove floury taste. Stir in butter and pepper.
Planning Tip: Freeze in an airtight container up to 1 month. Refrigerate 2 days to thaw. Reheat in saucepan, whisking often (see Note).
From Woman’s Day November 16, 2004
I've made this one, but with drumsticks! It turned out wonderfully!
Ok..this is my gravy and it's the BEST...
First, you have to lower your standards and get Wondra flour. It's the only one that doesn't make lumps.
Ok..get the pan on the stove, pour water or turkey stock (if you boil the giblets from the turkey while you cook, throw in a couple carrots, onions and celery you will get a quick turkey stock that makes great gravy) to loosen the drippings..make sure you loosen up ALL the drippings..then bring to a good simmer. Get your spoon and start stirring...sprinkle wondra flour as you stir briskly while the gravy simmers until it's the thickness you want it..if you overdo flour, add some more stock/water until you have it the way you want it.
Add some salt and pepper and you are done
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Meg
Mama to Alexis, 22; Jacob, 19; and Elijah 11/20/02 and Sophia Jane, 11/20/04
If you make a roux and then add the liquid, you won't get lumps. If you go the slurry or flour straight in method, the lumps are more tricky, and yeah, I would reccomend wondra for that.
BTW, I brown the neck and giblets and add veggies to make the broth to add to the gravy.
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