Jo Ann Henderson wrote:Just browned flour or a jar of roux? Never heard of browned flour.
Mike Filigenzi wrote:Nice to hear that I'm not the only newly-deflowered gravy virgin here. When I did our "day-after-Thanksgiving" turkey, I made my first-ever gravy. I used the drippings from the turkey along with canned chicken broth (didn't have any homemade stock as I was using parts of the same turkey to make that). I just dumped out most of the fat from the roasting pan, made a roux from that and some flour, and added that canned broth and a little seasoning. Came out great.
wnissen wrote:Karen, are you saying that gravy keeps? It develops a skin so quickly that it never occurred to me that it could. Making it thick, adding the pan juices, and adjusting for seasoning sounds very easy.
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