Omelet wrote:
> In article >,
> Joseph Littleshoes > wrote:
>
>
>>>I normally refrigerate the stuff too as that makes defatting a breeze,
>>>but there are rare occasions where one might want to use it right away,
>>>like thanksgiving day after roasting the turkey. Roast turkey drippings
>>>_must_ go into the gravy. :-)
>>
>>Oh i agree! i just don't like plastic cooking tools and that particular
>>one has always irked me. But let me digress....
>>
>>I use a rack for the turkey, and put a bunch of diced carrots, onions,
>>garlic & celery in the bottom of the roasting pan to roast in the pan
>>drippings. Twigs of rosemary if i can remember to buy them.
>>
>>Once i have thoroughly drained all the cooked to death veggies of any
>>juices they may have left (and any drippings from the resting roast) i
>>return the defatted & strained pan drippings to the roasting pan, add
>>the flour & cook to a brown roux, then deglaze the resulting fond with
>>white wine to form the basic gravy, the addition of stock or milk is up
>>to the individual to decide, i usually use stock, though milk (or better
>>yet cream) is good with the white wine. However, if one uses milk or
>>cream the addition of an onion simmered in the milk or cream is a very
>>decided layer of flavor for the resulting sauce or gravy.
>>
>>*Chuckle* i guess it is that time of year
>
>
> It sure is. :-) If you are skilled at skimming the fat with a spoon,
> more power to ya! I generally have the gravy already made from a giblet
> stock (made the day before) and add the drippings to that to give it the
> "roasted" flavor.
>
> I always end up with too much gravy that later gets frozen, or sent home
> with dinner guests.


Correct me if im wrong, but it thought that was de reggae, "you put the
lime in the coconut and shake it all up" i mean.... when your making
gravy that good you make lots, and lots of it
--
JL