How to Make a Roux

Roux—a simple mixture of equal parts fat and flour—is the base of so many beloved dishes, from comfort food staples like homemade gravy and rich cheese sauce, to New Orleans icons and Mardi Gras favorites...

How many people will a goose feed?

by MrFerociousDinosaur 1 year ago

I am going to host a dinner on July 29, and there will be 7 people eating, myself included. As stated in the title, the main course will be a goose. For vegetables, I will serve carrots and green b...

Removing turkey wings and/or legs prior to cooking?

by E_M 3 years ago

I have a recipe for make ahead gravy that calls for the wings and maybe a leg or two. I would like to remove them from the turkey to use them separately, but then of course the turkey has these gia...

Gravy made easier....

by Emerogork 2 years ago

"The whole purpose to cook a turkey is to make gravy. The whole purpose to make gravy is Mashed Potatoes." I have been making gravy for 40 years and it is the same way my mother made it. II...

Pheasant gravy

by cotyrae 2 years ago

I made gravy out of fried deer meat drippings and used the chicken broth that I cooked pheasant in, in a crockpot. It was refrigerated for a few days, then I set it out to take out of town, but I...

Are biscuits and gravy usually served with anything else?

by J and V 2 years ago

Going to try a recipe I cut out of the Wall Street Journal of all places which looks good but wondering: does one usually serve eggs or anything else with B and G or do they just stand alone?

Open-faced chicken sandwiches with mashed potatoes and gravy

by mrjones15 2 years ago

I've been searching for a recipe for this and cant seem to find anything I seen one or two recipes on google and nothing really stood out to me was hoping someone here could point me in the right d...

After straining ground beef, what is yellow-brown fluid/jelly under tallow?

by SnowMonkey 2 years ago

I decided to save the tallow when I browned a large amount of ground beef. I strained the ground beef, then strained the resulting fluid with a finer screen to remove all solids. I poured the res...

ISO Gravy Advice

by Deborah R. 2 years ago

Hello -- Is it possible to make a palatable gravy without drippings? I have some good homemade chicken stock on hand. If I reduced it, would it be able to stand in for drippings? If so, what els...

How to use leftover gravy?

by rworange 8 years ago

It is not that I don't enjoy gravy. However ... the calories ... the fat ... I eat it on Thanksgiving with the turkey ... that's it.. I bought gravy at two stores. I bought a backup medium size...

Turkey stock for chicken gravy?

by DuffyH 3 years ago

I'd planned to make Amish chicken this week, but find myself with about a quart of leftover turkey stock I need to use. I thought I'd change the plan to chicken smothered with chicken gravy, still ...

Gravy seasoning

by E_M 3 years ago

I made ATK make ahead gravy (with white wine)! I seasoned with white pepper and salt. It is unusually yummy...but is there anything else I can add to make it WOW! Any secret ingredients? Thanks.

Chicken broth vs. stock

by E_M 3 years ago

My turkey (the basting part), make ahead gravy, and day-after turkey pot pie call for chicken broth. I have a can of chicken stock that I'd like to use up. Can I substitute it in the gravy and/or p...

Make ahead gravy?

by sljones 3 years ago

Any recipes for make ahead gravy that don't involve purchasing extra turkey parts? I've seen some recipes that call for making ahead w/ legs and wings, but I can't justify the cost/waste. Any other...

Cornstarch Gravy - Sitting in Slow Cooker for PotLuck

by samara11278 3 years ago

I am making gravy for a potluck tomorrow (thanksgiving theme) and I want to use cornstarch because I feel more comfortable with it as that is what I use at home, and because it's gluten free. I...

When you make "giblet gravy," what counts as a giblet?

by gfr1111 3 years ago

It's getting on toward Thanksgiving, so when the recipe for giblet gravy blithely tells me to chop up the giblets put them in the gravy, what, exactly, are we talking about? A bunch of stuff is wr...

Potato Starch Gravy

by Boxman 3 years ago

I was raised in a family where gravy is always thickened with a cornstarch slurry. I'm hosting my first Thanksgiving this year and I am contemplating breaking tradition and using potato starch in l...

Authentic Italian Gravy

by Weiszguy 14 years ago

My next door neighbor is a 70-something Italian lady with an accent so thick that most of the time I have no idea what she is saying. Periodically she brings us a bowl of "gravy" - the most delici...

Best non dairy milk for gravy

by MommyMac1581 4 years ago

Im not quite a full blown vegetarian yet but am working on it. I am a breastfeeding mom with a son who has dairy sensitivity so I have fully given up dairy...so I guess you could say Im practicall...

Poultry Gravy Mixes

by zackly 3 years ago

It seems like my local Costco no longer carries McCormick Poultry Gravy Mix. They now only stock the Brown Garvy Mix. I like to use it as a thickener instead of flour when I'm making gravy. Are the...

Any reason this wouldn't freeze well?

by BangorDin 3 years ago

This is a recipe from Cook's Illustrated for a gravy, no meat needed. I've made it and it is very good, I was impressed. Ingredients 1 small carrot, peeled and chopped into rough 1/2-inch pi...