There was an earlier thread, around Thanksgiving, in which one chowhounder said he makes turkey gravy ahead of time.
I am making a goose and a standing rib roast for Saturday. How would I go about making gravy---or as many components of the gravy as I can---ahead of time?
I wouldn't mind buying a few extra beef bones and chicken parts if I can start the gravy days in advance.
Will it really matter if I don't use the actual drippings from the pan that very day? Can I just freeze them for another time?
Okay, experienced gravy-makers, I'd love to hear from you.