Thursday, November 11, 2010

Best Pan Gravy

This is assuming you're having a turkey for Thanksgiving. That goes without saying, right?

4c low sodium chicken broth
1 shallot, minced
2 cloves garlic, smashed
1 sprig rosemary, minced (approx. 1T)
1 sprig thyme, stemmed and minced (approx. 1t)
1 bay leaf
1t kosher salt
fresh ground pepper
3T flour
3T unsalted butter

After roasting your turkey, reserve pan drippings into a cup and let it set to separate. Skim off 2T fat, and discard the rest, and add the separated juice to the broth.

In a pan, heat the reserved fat. Add the shallot, garlic, rosemary, thyme, and bay leaf. Season w/ salt and pepper. Cook until the shallot is tender (about 3 min.).

Make a paste with the butter and flour in a small bowl and set aside. Add the broth to the pan and scrape up any bits that have formed in the bottom of the pan. Brink this to a boil and whisk in the flour mixture. Boil until the gravy has thickened (it will thicken considerably more as it cools), about 4-5 minutes. Season to taste, if necessary. Remove garlic and bay leaf.

There you have it. Super simple and very tasty. I never stuff my turkey for sanitary purposes, but I always use aromatics in the cavity. The combo I love is apple wedges, onion wedges, and several sprigs of rosemary. It smells heavenly and really flavors the bird nicely. It's a very subtle flavor that goes well with this gravy.

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