tallpines
Pro Member
Posts: 298
Zone:: 4a
Favorite Vegetable:: This week, it’s Rhubarb
Joined: February 2019
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Gravy?
Sept 30, 2019 20:30:24 GMT -5
Post by tallpines on Sept 30, 2019 20:30:24 GMT -5
I have never been much of a cook. I have managed to keep everyone in the family alive for near 50 years now .... no fatalities yet! But, I just don’t like the idea of spending so much time producing anything that will disappear so quickly! Would much rather spend my time making something that had a longer life .... sewing, knitting, crocheting, etc.
Anyway .... I have always made a decent gravy, but now, before Thanksgiving, I’m looking to improve my gravy.
Attended a funeral dinner very recently. The chicken gravy was amazing! So tasty. So creamy! I’m wondering if they used Condensed Milk?
What can you tell me about making a good gravy? Share your secret, please.
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Post by spike on Sept 30, 2019 22:36:42 GMT -5
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Post by paquebot on Sept 30, 2019 23:11:12 GMT -5
Good chicken gravy takes a bit more doing than turkey since both involve "dippings". Get a lot more from a turkey due to size of the bird. Then all that's needed is water and flour. Concentrated milk could also be used with poultry gravy but we use Half and Half..
Martin
The truth is more important than the facts.
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Gravy?
Oct 1, 2019 7:59:32 GMT -5
Post by brownrexx on Oct 1, 2019 7:59:32 GMT -5
I have not used gravy from a jar in years. I just melt butter and add flour to make a roux. Cook for a minute or two and add canned chicken broth and stir until thickened. No salt needed but I do add some black pepper sometimes. If I have cooked a turkey then I add the drippings and it is so much better but for making hot chicken sandwiches during the rest of the year, it's just butter, flour and broth. We like it. Adding condensed milk adds too many calories and fat for my taste. Gravy by itself is bad enough.
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Gravy?
Oct 1, 2019 8:12:55 GMT -5
Post by octave1 on Oct 1, 2019 8:12:55 GMT -5
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Gravy?
Oct 1, 2019 8:18:32 GMT -5
Post by Gianna on Oct 1, 2019 8:18:32 GMT -5
I do what brownrexx does - make a roux with ample butter and flour, similar to Julia Child method. I cook that till it's lightly tan to fully cook the flour, then slowly add (just a wee bit at a time to prevent lumps) chicken/turkey broth/drippings (including some of the fat) till it's the consistency you like. Never milk, though perhaps some natural heavy cream added would be good. Never done that however. I only make this maybe twice per year maximum at TG and/or Christmas with turkey. I dont mind the fat, but I do avoid carbs in flour. But, dang, this type of gravy is extremely good covering the 'taters, stuffing, and bird. This is perhaps my favorite meal ever, and I do enjoy it in moderation and without too much guilt.
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Gravy?
Oct 4, 2019 21:47:26 GMT -5
Post by bestofour on Oct 4, 2019 21:47:26 GMT -5
I make gravy a lot and if I've fried chicken and have a little grease left in the pan, I'll get it really hot then add flower stirring til smooth then add milk. Sometimes I add evaporated milk which gives it a much different taste but it's good.
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Gravy?
Oct 5, 2019 9:15:34 GMT -5
Post by september on Oct 5, 2019 9:15:34 GMT -5
I do like bestofour, right in the same cooking pan drippings. I like to use Wondra flour in the round shaker because it doesn't lump up as much. I use skim milk, since that's all we have around.
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