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advance gravy

I bought a wing, a thigh, a neck and a drumstick yesterday, and proceeded to try to make gravy. I read that it was best to put the pieces right on top of vegetables, which I did. I ended up with maybe a pint of gravy after mixing the drippings with turkey broth. What is the best way to cook pieces to get pan drippings? I already have my broth in advance.

asked by jo joe almost 2 years ago

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2 answers 534 views
5dd58b70 52d5 415a 8478 ba9053b33e62  kenzi
Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

added almost 2 years ago

Are you using a roux? Your roux amount will determine your gravy yield. So 2 Ts of butter and flour cooked into a roux will thicken 2 cups of stock well. If you need more than this, just scale up! Pan drippings can be either added in place of the butter, OR stirred in at the end.

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added almost 2 years ago

In this case, I used a roux. If I had enough, I may have just let it go Au Jus. Right now I decided to roast a couple of more drum sticks, and a wing. Only this time I put them on a rack with water and some chicken bullion below them. I felt like my gravy yield was determined by the amount of pan drippings combined with the turkey broth, and my drippings were meager.

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