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Can I make gravy ahead of time?

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Can I make gravy ahead of time?

La Dolce Vita | Dec 19, 2004 09:58 PM

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.

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