The Mid Mo Smoke Show 11-18-17 The Gravy Episode
This week we're talking gravy. The how's what's and why's. Also hear the results of last weeks Twitter Polls and an extra intense recipe of the week.
Roasting pan and its contents (turkey removed)
• 1 c. dry white wine or hard cider
• 2 c. low-sodium chicken broth
• ¼ c. unsalted butter
• ⅓ c. all-purpose flour
• kosher salt
1. Remove the vegetables and neck from the roasting pan. Strain the pan drippings into a fat separator (or measuring cup). Let it stand for 5 minutes so the fat rises to the top. Leaving the fat behind (or spooning it off if not using a separator), pour the juices from the bottom into a large (4-cup) measuring cup.
2. Place the empty roasting pan across two stove burners on medium-high heat. Add the wine or cider and cook, stirring and scraping up any brown bits, for 1 minute.
3. Pour the wine mixture into the measuring cup with the pan juices and add enough low-sodium chicken broth to make 4 cups liquid total.
4. In a large saucepan over medium heat, melt the butter. Sprinkle the flour over the top and cook, whisking, until deep brown in color, 4 to 5 minutes.
5. Gradually whisk in the 4 cups liquid; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 to 12 minutes. Season with salt and pepper. Strain just before serving.