Ingredients FOR THE GRAVY SAUCE 5 tbsp fat from the roasting pan 5 tbsp flour, leveled 3 cup warm meat stock Salt Pepper 1 sprig thyme Equipment Pot TAGS CHICKEN BUTTER 30-MINUTE MEALS LOW BUDGET SIDE DISHES CHRISTMAS HOLIDAY MEALS NEW YEAR'S DAY Ingredients FOR THE GRAVY SAUCE 5 tbsp fat from the roasting pan 5 tbsp flour, leveled 3 cup warm meat stock Salt Pepper 1 sprig thyme Instructions We need the caramelized browned drippings from the roasting pan. Transfer the stuffed turkey or chicken to a platter and keep it warm. Pour out the pan juices, leaving 5 to 6 tablespoons of fat in the pan. Scrape up the caramelized browned bits stuck to the bottom. Place the pan over medium to medium high heat and, once the fat is hot, add the flour. Whisk and cook the flour for 2 minutes until it darkens slightly. Continue whisking and gradually add the warm stock. Add the thyme. Whisk constantly so the flour dissolves into the liquid, and simmer for a few minutes until thickened. Adjust the thickness to your preference by adding more liquid for a looser gravy or simmering longer for a thicker consistency. Season with salt and pepper at the end. For a smoother finish, strain through a fine mesh sieve. Tips If the pan has a lot of liquid but few caramelized drippings, skim off the surface fat and set it aside. Place the pan in the oven at 200°C (400°F) or over heat until the juices reduce, caramelize, and brown. If the pan lacks enough fat, add a little olive oil or butter. You may replace the meat stock with a mixture of wine and stock or cream. For extra richness, stir in 1 to 2 tablespoons of cream at the end. To prevent a skin forming, cover the gravy with plastic wrap directly on the surface. You can scent it with herbs such as thyme or rosemary, or with orange peel, wine, or brandy. If the roasting pan cannot sit on the stove burner, transfer all the pan drippings to a saucepan to make the gravy. TAGS CHICKEN BUTTER 30-MINUTE MEALS LOW BUDGET SIDE DISHES CHRISTMAS HOLIDAY MEALS NEW YEAR'S DAY
