Basicmilkgravy Recipes

BASIC GRAVY

Steps:

• Pour the turkey drippings into a bowl. Add 1/4 cup of the chicken broth to the roasting pan and scrape up any browned bits; add to the bowl, then freeze the drippings until the fat hardens on top. (Alternatively, use a degreasing cup.)
• Spoon 1/2 cup of the fat into a saucepan. Add the flour; cook over medium heat, stirring, until golden, 4 minutes. Slowly whisk in the remaining 8 cups hot chicken broth; bring to a boil, then reduce to a simmer. Discard any remaining fat from the drippings; add the drippings to the saucepan. Simmer, whisking, until thick, 10 minutes. Season with salt and pepper. Strain to remove lumps, if needed.

EASY GRAVY RECIPE

Steps:

• In a medium sauce pot over medium heat, melt the butter. Whisk in the flour and stir until well mixed, hot, and bubbly, about 2 minutes.
• Gradually whisk in the liquid, stirring until smooth.
• Simmer until thickened, about 7 minutes, stirring.
• Serve hot.

EASY GRAVY

Steps:

• Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
• Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.

BASIC MILK GRAVY

Steps:

• Place milk, butter, salt and pepper in a small sauce pan , bring to a simmer over medium heat.
• As milk starts to simmer whisk cornstarch and water into a slurry.
• Add this to milk, it should thicken almost immediately.
• Serve over biscuits, fries, or potato pancakes.

SIMPLE WHITE COUNTRY GRAVY - ONLY 5 INGREDIENTS

Steps:

• cooks out. Continue whisking and letting the butter and flour cook. It'll start smelling buttery and good. You'll see the roux paste get a bit darker in color as it cooks.... That's good! Let it develop to a blond color. This is a simple roux and is the base for country gravy (and other gravies, soups and sauces).
• After the flour and butter roux are done, whisk in milk until smooth. It will start thickening, but continue whisking!
• Once it thickens to a nice thick gravy, it's time to add salt and pepper to season it.

BASIC GRAVY

Steps:

• Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, herb sprigs and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock ¿ if you're short, add more broth.
• Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
• Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Simmer until desired thickness, 5 to 15 minutes.

MILK GRAVY (PAULA DEEN)

Steps:

• ~NOTE~ This recipe will have more flavor if you use 1-2 tablespoons of oil from the oil you fried chicken fried steak in, or maybe even bacon grease. If you don't have that, no need to worry, you can use vegetable oil or vegetable shortening.
• Heat 1-2 tablespoons oil in a skillet over medium heat.
• Whisk in flour, whisking constantly for about 1 minute.
• Slowly add milk, whisking constantly.
• Stir in pepper and salt and continue cooking.
• Whisk constantly for about 10 minutes, or until thickened.

OLD TIME KENTUCKY BACON MILK GRAVY FOR BISCUITS

Steps:

• Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
• Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.

MILK GRAVY

Steps:

• After removing turkey from roasting pan, leave drippings (turkey juices and fat) in roasting pan or add to 10-inch skillet. Stir heated milk into drippings.
• Mix flour and cold milk in small bowl until smooth. Stir flour mixture into hot milk mixture. Cook over medium heat, stirring constantly and scraping up brown bits in pan, until boiling and thickened. Stir in salt and pepper.