gravies

After finding smoked turkey drippings to be a little too smoky for gravy, I vowed to find a gravy that could deliver the deep flavors pan drippings produce, but without the drippings, which is exactly what this recipe does.

All-Purpose Gravy Recipe

carrot,

rib celery

onion

unsalted butter

all-purpose flour

chicken broth

low-sodium beef broth

bay leaf

thyme

black peppercorns

Kosher salt

black pepper

In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.

Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.

Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve immediately or store in an air-tight container and refrigerate for up to a week or freeze; reheat before serving.

Yesterday we shared a recipe for Michael Ruhlman's dead simple and totally fantastic Perfect Roast Chicken  from his latest technique-based cookbook, Ruhlman's Twenty. We alluded to a particularly wonderful Pan Sauce for Roasted Chicken and today we're sharing that recipe with you.

Pan Sauce for Roasted Chicken Recipe | Cook the Book

Rustic Sauce

Spanish onion, thinly sliced

carrot, thinly sliced

white wine

Refined Sauce

butter

shallot, minced

tarragon

parsley

chives

lemon (optional)

Dijon mustard (optional)

For the Rustic Sauce: Put the pan in which you have just roasted a chicken over high heat and cook any remaining skin for 1 minute or so. The juices will cook down and stick to the bottom of the pan. Pour off all but 1 or 2 tablespoons of the rendered fat if you wish. Add the onion and carrot and stir with a flat-edged spoon to coat the vegetables with the fat. Cook until the onion is translucent, 3 to 4 minutes. Add the wine and deglaze the pan, scraping up the caramelized bits. Cook all the wine off (the fat will begin to crackle). Continue to cook until the onion and carrot are caramelized, 1 to 2 minutes. Add 1 cup hot water, deglaze the pan again, and let the water cook down completely. When the crackling begins, stir the onion and carrot until they become nicely caramelized. Add another 1 cup hot water and cook until reduced by about two-thirds.  

For the Refined Sauce: While the wine and water are cooking down, melt the butter in a small saucepan over medium heat, adding the shallot as the butter melts. Cook the shallot gently until translucent. Remove the pan from the heat. Strain the sauce into the saucepan with the shallots and bring to a gentle simmer. Add the remaining butter and swirl it in the pan until completely incorporated into the sauce. Stir in the herbs. (While the sauce is reducing, separate the legs from the chicken. You can add any juices accumulated on the carving board to the pan sauce.)  

Add the lemon juice or mustard, if you wish. Arrange the chicken on plates. Holding back the solids in the pan, pour the sauce over the chicken, or spoon the sauce over the chicken.

In my opinion the best chicken gravy is made with drippings, not chicken stock; and it is made with milk, not water. This is the gravy my mother made and, after all, she was the world's greatest cook, especially when it came to fried chicken and gravy!
Photo source: http://www.deepsouthdish.com/2011/02/chicken-fried-chicken-recipe-with.html

CHICKEN CREAM GRAVY

cup(s) chicken

cup(s) all purpose flour

cup(s) milk

salt & pepper

There is nothing better than a good giblet gravy to pull your holiday meal together. This is a simple gravy that a beginner cook can make. It's a little different than other gravy because it has hard-boiled eggs. Serve alongside your Thanksgiving turkey for a tasty gravy.

Oma's Giblet Gravy

turkey

teaspoon(s) salt

chicken bouillon cube

onions

tablespoon(s) corn starch

tablespoon(s) black pepper

celery

water

eggs,

Made this awesome gravy for the morning's breakfast. 

It is easy to assemble, and in in less than 30 minutes you will be tucking into a yummy breakfast. Pour it over some freshly baked buttermilk biscuits, or drizzle over a country-fried steak. Mm mm.

You are going to love it.

So, you ready… Let’s get into the kitchen.

Top 5 gravies recipes from across the web

The most viewed gravies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

All-Purpose Gravy Recipe

Pan Sauce for Roasted Chicken Recip...

CHICKEN CREAM GRAVY

Oma's Giblet Gravy

Breakfast Essentials: Bacon, Butter...

Top 5 gravies recipes from across the web

The most viewed gravies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

All-Purpose Gravy Recipe

Pan Sauce for Roasted Chicken Recip...

CHICKEN CREAM GRAVY

Oma's Giblet Gravy

Breakfast Essentials: Bacon, Butter...

The most viewed gravies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine