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Wednesday, June 1, 2011


Yes, gravy.  And it's easy to make.  My mother used to say:  Almost burn the roast when you're browning it, that way you'll get a rich dark gravy.  So when the meat is done, remove it to a platter and move your roaster pan to stove top and add water and deglaze, which basically means stir water in with the brownies and stir until loosened from the bottom of the pan.  The amount of water depends on the volume of brownies and meat juice.  Taste often to make sure the gravy remains flavorful.  Once you have the stock made, add two tablespoons of corn starch mixed with enough water to make a thin sauce.  Poor this into boiling meat stock and stir constantly until thick.  Add salt and  any herb you like, perhaps thyme, to taste.

I like chicken gravy and turkey gravy, too.  My mother wasn't big on these two gravies, as they weren't dark enough for her.  She was into rich dark gravy, even added a few drops of for even darker gravy with a rich flavor.  Or try boxed gluten-free gravies.  The Imagine brand is pretty good and convenient if you are only cooking a turkey breast (doesn't produce much juice or brownies) and want gravy for mashed potatoes.


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