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.

  • Posted by: jo joe
  • November 25, 2015
  • 844 views
  • 2 Comments

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Kenzi Wilbur
Kenzi Wilbur November 25, 2015

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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jo joe
jo joe November 25, 2015

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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