GOOD BROWN GRAVY RECIPES
SIMPLE BROWN GRAVY RECIPE - FOOD.COM
This is how i make my brown gravy, and my fiance loves it this way. I hope you enjoy it too :) Mine tends to be more runny sometimes, so feel free to add more cornstarch slurry or use whatever thickening method you like. Sometimes I throw a little paprika in too, and this could easily be changed to make a chicken gravy simply by omitting the kitchen bouquet and using chicken bouillon. Also, sometimes I start the gravy by cooking the flour in the oil a little first then slowly adding water, then seasonings. Sorry for so much detail, just want everyone to know how easy it is to make yummy gravy from scratch :)
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Boil all ingredients in a pot together, except for thickener.
- Once the mixture boils, mix the cold water + cornstarch / oil + flour into a slurry / paste in a small bowl. You may need to add a tiny bit more water, but it should be the consistency of runny glue with cornstarch, and a paste with the flour.
- Slowly pour in thickener, while stirring. Continue boiling for 2-3 more minutes, still stirring. If you're using flour and oil, simmer at least 5 minutes to be sure the flour cooks. Remove from heat and let cool to thicken more.
Nutrition Facts : Calories 95, FatContent 8.4, SaturatedFatContent 3, CholesterolContent 10.2, SodiumContent 38.9, CarbohydrateContent 4.7, FiberContent 0.1, SugarContent 0, ProteinContent 0.4
GOOD GRAVY RECIPE | BON APPÉTIT
A make-ahead gravy that doesn’t rely on turkey drippings or a roux. The gravy’s depth of flavor comes from roasted poultry bones and—surprise!—a sprinkle of MSG, which has an umami-to-the-max effect. (Despite exaggerated fearmongering reports in the ’70s, MSG is harmless in such small quantities; read more here.) If you have the backbone from breaking down the turkey into pieces, use it in tandem with the wings.
Provided by Carla Lalli Music
Yield 8–10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 450°. Toss wings in a large cast-iron skillet with 2 Tbsp. oil until coated. Roast, tossing halfway through, until golden brown and starting to crisp, 25–35 minutes.
- Remove wings from oven and add garlic, shallots, ginger, mushrooms, peppercorns, and remaining 2 Tbsp. oil to pan; toss to coat. Return to oven and roast, tossing halfway through, until wings are deeply browned and crisp and vegetables are browned, 30–40 minutes more.
- Meanwhile, mash together flour and butter in a small bowl with your fingers or a fork until homogenous. Set beurre manié aside.
- Remove skillet from oven and set on stovetop over medium-high heat. Add sherry and cook, stirring and scraping up any browned bits with a wooden spoon, until sherry is almost completely reduced, about 2 minutes.
- Scrape wings and aromatics into a medium pot and add parsley and stock. Bring to a low simmer over medium-high heat. Reduce heat and simmer gently, skimming fat from surface occasionally and turning wings so both sides get a chance to be submerged, until liquid is flavorful, mahogany in color, and reduced by about one-third, 30–40 minutes.
- Fish out wings; discard. Pour mixture through a fine-mesh sieve into a large measuring glass; discard solids. Rinse out pot and pour turkey mixture back in. Bring to a simmer over medium. Whisking constantly, add reserved beurre manié and whisk until completely incorporated. Simmer, whisking often and skimming any foam from surface, until gravy is thick enough to coat a spoon, 6–8 minutes. Remove from heat and whisk in vinegar and MSG. Taste gravy and season with salt and pepper if desired.
- Do Ahead: Gravy (without vinegar and MSG) can be made 5 days ahead. Let cool, then cover and chill. Reheat over medium until simmering, then add vinegar and MSG.
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