Tuesday, November 16, 2010

Make ahead gravy

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Gravy making is NOT my favorite past time. 

Mostly because it’s kinda fussy.  And it has to be done while simultaneously getting approximately 72 other dishes to the table. 

So you can imagine my delight when I discovered you can make it in advance and FREEZE it! 

AND it tastes better than the stuff you make last minute :)

Here’s how: 

Make-Ahead Turkey Gravy

  • 6 turkey wings (or use chicken, if it’s easier to find)
  • 2 medium onions, peeled and quartered
  • 1 cup water
  • 2 quarts water, divided
  • 3/4 cup chopped carrot
  • 1/2 teaspoon dried thyme
  • 3/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1/4 teaspoon ground black pepper

Roast wings and onions at a 400 degree oven for 1-1/4 hours or until wings are browned.

Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, to scrape up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups water, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.

Remove wings from the pot. When they are cool, pull off the meat and save for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.

In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.

I freeze mine flat in Ziploc bags because they a) take up less room in the freezer and b) thaw out much faster than containers do. 

So, what are your gravy making tips?

TastyTuesday200pixTempt my Tummy Tuesdays

4 comments:

CreationsForEleanor said...

I love it! I also hate making it from scratch, and I never have enough drippings. I will certainly be trying this out, thanks so much for sharing!

Tina @ MOMS CRAZY COOKING said...

WOULD LOVE FOR YOU TO LINK UP YOUR GRAVY RECIPE TO THIS WEEK'S CRAVINGS:

http://momscrazycooking.blogspot.com/2010/11/this-weeks-cravings-3-and-easy-homemade.html

Tonya said...

You say to combine the flour with the remaining 2 cups of chicken broth. It isn't an ingredient that was on the list or we weren't told to keep 2 cups of the broth out. Can you clarify?

Shelley said...

Thanks everyone! I hope you are able to try making it ahead.

Tonya, sorry to confuse you. Use the 1 cup water to deglaze the roasting pan. When it says to stir in 6 cups water, it's really telling you to reserve 2 cups, as there are 8 cups total in 2 quarts.

So yes, go ahead and reserve 2 cups from your 2 quarts of water to use with the flour later. That should leave the 6 cups to simmer with. I hope you give it a try:)

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