Thursday, November 20, 2014

Old School Style Gravy

I use a roux all the time to thicken soups, stews and gravies.  If you have made chicken pot pie you probably have made a roux without knowing it.  Roux is equal parts fat and flour cooked together then added to liquid to thicken.  The longer you cook a roux the darker it gets.  Most recipes call for a blonde or a white roux like the one below.


4   Tbsp. pan drippings and/or butter
6   Tbsp. flour brown rice flour
2   cups  turkey or chicken stock


1   Melt fat or over medium high heat in a sauce pan. Add flour all at once whisking vigorously. When mixture starts to bubble, reduce heat to low and reduce whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.

2   Add 2 cups turkey or chicken stock to the roux in the pan.  Whisk until smooth.  Bring to a boil and simmer 2 minutes.  Serve immediately.

3   To thicken a hot liquid, allow roux to cool to room temperature add to hot liquid.

4   Store roux in a jar. Refrigerate up to a month. Simply break off pieces and use as needed.

Yield: 1/3 cup roux, 2 cups gravy
You can make this gravy!  It is buttery, rich and delicious.
Take it One Prep at a Time,
Chef Jackie

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