who likes gravy done the old fashioned way?

Question

what is your recipe

Answer 1

I love gravy done the old fashioned way. I also like sausage gravy to go over biscuits.

Answer 2

Oh, me!!! Definitely better than anything store-bought!

After I'm done baking the meat (like turkey), I pour the juices into a saucepan. Heat up the juice to almost a boil. Meanwhile, get a small mug and put enough cornstarch in to fill about a third of the mug (depending on how much juice you have). Add hot water to the cornstarch and stir until disolved. You should have a pretty liquidy white mixture with no lumps -- about 2/3 of the mug. While whisking the juice in the saucepan constantly, slowly pour in your cornstarch mixture. Keep whisking until it thickens. You can also add some of the meat chunks (keep them small) and if you're into it, the giblets from the turkey. My mom used to also add some sauteed onion. Season to taste -- use Kitchen Bouquet to darken it if you want. If it's turkey gravy, I add a little poultry seasoning and salt.

Answer 3

My gravy is the best:

#1 I also save the juices from any meat I make and label it and freeze it. (never know when you need the 'real' extras)
#2 If possible let the meat set out of the juice overnite, wrap well pick off the fat from the juice.
#3 I always when cooking the meat add several cloves of garlic and 1/2 of a whole med. size onion.
#4 bring juice to a rolling boil and reduce it, It will become stronger, then you can add other juices from the freezer, water or just mix the stocks, add 1/4 c. cold water with 4 heaping Tablespoons corn starch,whisk in DO NOT yet bring to a boil, slowly let it start to boil, it will keep thickening, adjust your seasonings, a few drops of hot sauce, like Franks does well, salt & pepper. Then add your meat back in if you like or just keep it seperate.

I tried to break it down into steps to help you, but really it is very simple, but delicious.

good luck

Answer 4

Mmmm...pan drippings with maybe a little extra broth brought to a boil. To thicken a slurry of equal parts water and corn starch and keep stirring! Add the slurry slowly so that you can determine how thick you want your gravy.

A hint from my grandmother: To darken your gravy add a splash or two of brewed coffee.

Answer 5

**********BROWN GRAVY
This recipe can be used to make either beef gravy or brown chicken gravy just by using beef broth or chicken broth. Always remember to use equal amounts of fat and flour and increase amount of broth accordingly. 3 tbsp. all purpose flour 2 - 2 1/2 c. broth 1/2 tsp. black pepper 1/2 tsp. salt
Strain broth from roast beef (or roast chicken). Remove excess fat by adding ice cubes and remove as it hardens. Add 3 tablespoons fat and 3 tablespoons flour to skillet and stir over medium heat until browned. Add salt and pepper, stir in broth, and bring to a boil. Continue stirring while gravy boils 2 to 3 minutes. If it gets too thick, add a little more broth or water. Serve hot.

******GRAMMIE’S RED EYE GRAVY
Optional: ham, fat back, bacon or hog jowl
1/2 c. coffee
Fry ham (or other meat) slowly, making sure drippings (grease) does not burn. Remove drippings while very hot. Pour in bowl, pour coffee in frying pan, rotate pan and very quickly pour into drippings.

**********SAUSAGE GRAVY
1 lb. reg. sausage
Salt and pepper to taste
1 tbsp. sugar
3/4 c. flour
4 c. milk (more or less depending on desired consistency)
Fry sausage until crumbly. Salt and pepper to taste. Stir in sugar and brown about a minute. Stir in flour. Slowly stir in milk. Continue stirring until thickened. Serve over homemade biscuits or canned biscuits.

Answer 6

Gravy made with the meat juices from the roasting tin is the only way to make it.
Its great stuff, if you seperate the meat juice from the meat fat once its settled,before making the gravy its not unhealty either.

Answer 7

I do or did, but now that I eat mostly chicken breast and skinless there is nothing to make it with.

Answer 8

not me. I like boston market in a jar.

Answer 9

Me.