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 Now that
you've cooked your holiday turkey or roast to serve to your huge
crowd of guests, you need a luscious gravy or sauce to top it off.
This is a basic
recipe for pan gravy for a chicken, turkey or beef roast. Producing a good
gravy is often a hit or miss proposition. If your gravy making skills are
not were you want them to be, cut this recipe in half and make the gravy
in two batches
FOR POULTRY
STOCK: In order to make a stock days or weeks ahead,
purchase poultry parts separately. You will need about 5 pounds of parts
and double the following ingredients to make almost 1/2 gallon of
stock. Stock freezes beautifully.
Turkey or Chicken Stock
Makes 3½ to 5 cups. Serves about 20
Turkey or
chicken necks, hearts, gizzards and wing tips
1 large onion, thickly sliced
1 large carrot, thickly sliced
2 garlic cloves, smashed
1 celery rib, roughly chopped
Handful parsley stems
10 black peppercorns
1/4 teaspoon dried thyme
1 bay leaf
Cut the turkey neck into 1-inch pieces. Put the ingredients in a
heavy pot and add enough water to cover. Bring to a boil over
medium heat, skimming any foam that accumulates. Reduce the heat
to low and simmer for about 2 hours. Add more water as
needed to keep ingredients covered. Skim off foam and excess
fat. OPTIONAL: Drain stock into clean saucepan and
reduce to 3½ cups.
Pan Gravy -
Serves 50
Makes 1 gallon Serving size: 1/3
cup Recipe can be easily cut in half to serve 25 or less
1 cup hot meat
drippings and/or other fat/oil
1 cup all-purpose flour
1 tablespoons salt, or to taste
Freshly ground black pepper to taste
1 gallon meat or poultry stock
To a large 3 quart
or larger saucepan add the hot meat drippings or fat. Add the flour and
blend well. Stir in the salt and pepper and cook for about 5
minutes. Gradually add the stock, stirring constantly with a wire
whisk. Cook until smooth and thickened
Variations:
Giblet
Gravy: Add 1 quart cooked giblets, chopped
Onion Gravy: Lightly
brown 1 pound thinly sliced onions in hot fat before adding flour
Seasoned
Gravy: In
water or meat stock cook until tender, 1 pound diced carrots, 1/2 cup
chopped celery and 1½ cups chopped onions. Stir into flour and fat
mixture just before or after adding the stock.
Fresh Mushroom
Sauce
Makes 1 gallon Serving
size: 1/3 cup Recipe can be easily cut in half to serve 25 or
less
 4
pounds fresh mushrooms
2 sticks butter or margarine
1/4 cup finely chopped shallots or onions
1/2 cup all-purpose flour
2 quarts chicken stock, hot
2 cups whole milk or cream
Salt and ground pepper to taste
Clean, trim and
slice mushrooms. Melt butter in a large 3-5 quart saucepan or
stockpot. Sauté onions and mushrooms. Add flour and blend.
Cook and stir, 5 minutes. Add stock and milk while stirring with a
whisk. Cook until thickened. Taste for seasoning. Add
salt if needed.
Hollandaise Sauce
Makes about 18 ounces Serves
12 Serving Size: 1½ tablespoons
It
is recommended that this sauce be made only in small quantities
1½ sticks
butter, divided into 3 portions
1½ tablespoons lemon juice
3 egg yolks
Pinch salt and cayenne pepper
Place 1/3
portion of butter, lemon juice and egg yolks in a bowl over a pan of hot
(not boiling) water. Cook slowly, beating constantly. When
first portion of butter is melted, add second portion and beat until mixture
thickens. Add third portion of butter and salt and red
pepper. Beat until thickened. Serve at once
Compound
Butters
Yields 2 pounds. Cut ingredient proportions in half
to yield 1 pound of butter
These
seasoned butter can be used to rub on turkey or chicken before
roasting. Use generously. Compound butter can be wrapped in
foil and frozen, almost indefinitely
2 pounds
unsalted butter, softened
Flavoring (see below)
Mix
flavoring with softened butter. Form into a 1-inch diameter
log. Refrigerate until firm and flavors blend. Soften slightly to
use as a meat rub or slice while firm to use in pasta, vegetables or
breads.
Variations:
Basil Butter: Add 4 cups fresh basil leaves, finely chopped, 3
minced garlic cloves and 1/4 cup lemon juice.
Herb
Butter: Add a combination of about 2¼ cups chopped fresh herbs of
your choice. Use chives, parsley, thyme, basil, or sage. Use
intensely flavored herbs like tarragon and rosemary in lesser
amounts. Add 3-5 minced garlic cloves and 1 tablespoon lemon
juice.
Lemon
Butter: Add 1 cup lemon juice, 2 teaspoons lemon zest and ¼ cup
Dijon mustard
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