Gravy 1 2 3 Recipes

GRAVY 1-2-3

Gravy 1-2-3 image

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 1

Ingredients

You'll need 7 to 8 cups hot broth for every 1/2 cup turkey drippings.

Steps:

Transfer the turkey drippings to a glass measuring cup.
Place the roasting pan over low heat, add 1/2 cup white wine or broth and scrape the bits from the pan; add to the drippings. Skim 1/2 cup fat from the drippings and place in the roasting pan; skim and discard the remaining fat.
Add 1/2 cup flour to the fat in the pan and stir with a wooden spoon, cooking until the mixture is a brown, toasty roux.
Slowly whisk the hot broth into the roux; bring to a boil. Add drippings and simmer to thicken. Add salt, pepper and chopped giblets, if desired.

EASY GRAVY

Easy Gravy image

Cook up rich, velvety gravy with only four ingredients and in just 10 minutes.

Provided by ARGO®, KARO® and FLEISCHMANN'S®

Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®

Time 10m

Yield 8

Number Of Ingredients 4

Ingredients

2 tablespoons fat drippings (from any type of roasted meat)
2 cups broth OR bouillon
2 tablespoons Argo® Corn Starch
¼ cup cold water

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.

Nutrition Facts : Calories 19.6 calories, Carbohydrate 1.8 g, Cholesterol 4.1 mg, Fat 0.3 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 199 mg

HOW TO MAKE COUNTRY GRAVY

How to Make Country Gravy image

This is a beautiful example of classic, very old-school American country cooking. There are a lot of variations, and this is my favorite. This goes on fried chicken, country-fried steak, and biscuits.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons butter
8 ounces breakfast sausage links, casings removed and meat broken up
4 strips bacon, sliced crosswise
½ cup chopped green onions (light parts only)
⅓ cup packed all-purpose flour
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste
2 ½ cups cold milk
1 tablespoon chopped green onion
1 pinch cayenne pepper for garnish

Steps:

Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes.
Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour.
Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low.
Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. Sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.

Nutrition Facts : Calories 362 calories, Carbohydrate 16.7 g, Cholesterol 69.6 mg, Fat 24.8 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 11 g, Sodium 856.5 mg, Sugar 7.5 g

MAKE-AHEAD GRAVY

Make-Ahead Gravy image

The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!

Provided by Andy Baraghani

Categories Bon Appétit Thanksgiving Condiment/Spread Condiment White Wine Herb Chicken Carrot Onion

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 pound chicken wings
1 large onion, unpeeled, coarsely chopped
1 large carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
A small handful of rosemary, thyme, and/or bay leaves
1 cup dry white wine
6 cups (or more) Thanksgiving Stock or low-sodium chicken broth
3 tablespoons unsalted butter
1/4 cup Wondra or all-purpose flour
1/2 teaspoon Worcestershire sauce
Kosher salt, freshly ground pepper

Steps:

Heat oil in a large saucepan over medium-high. Cook chicken wings, turning occasionally, until golden brown, 10-12 minutes. Add onion, carrot, and celery and cook, stirring and turning wings often, until everything in pan is deeply browned, 14-16 minutes. Add herbs and cook, stirring, until fragrant, about 1 minute. Pour in wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of pan. Bring to a boil and cook until wine is reduced by half, about 5 minutes. Add stock and return to a boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by a third, 35-40 minutes.
Strain fortified stock through a fine-mesh sieve into a heatproof bowl. (You should have about 4 cups. If you don't, add enough stock or water to get you there.) Discard solids. Keep fortified stock warm while you make your roux.
Heat butter in a medium saucepan over medium. Whisk in flour and cook, whisking constantly, until roux is golden brown and looks smooth and shiny, about 4 minutes.
Whisking constantly, ladle fortified stock into roux, pouring in gradually and making sure to incorporate after each addition before adding more. Simmer, whisking often, until gravy is thickened and reduced to about 3 cups (it should coat a spoon), 8-10 minutes. Stir in Worcestershire sauce, taste, and season with salt and pepper
Do Ahead
Gravy can be made 5 days ahead. Let cool; cover and chill. Reheat over low before serving.

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