Home Cooking 10

Made turkey stock in advance - should I wait & skim the fat before proceeding to make gravy?

TastyJon | Nov 23, 200510:20 PM

I roasted a bunch of Turkey parts (bought seperately), then threw them into a big pot of veggies and other additions to make a large amount of stock tonight.

At this point many recipes call for mixing it with the flour/oil/butter roux to make the final gravy.

However I wont need gravy for another 12 hours, so should I combine to make the gravy now or should I let the stock sit in the fridge overnight where inevitably the fat will separate?

If the latter, Calorie counting is out the window on T-Day, but still I wonder if doing so will affect or diminish the final taste?

Likewsie, I imagine that if even if I made the gravy now and put it in the fridge, there would still be a lot of seperation as the mix cools.

Any thoughts or suggestions?

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