Make the gravy for your Thanksgiving turkey ahead of time, refrigerate it, then reheat with some of the drippings from the turkey roasting pan when you want to eat! Remember, the key to the best gravy is the salt content. Taste the gravy and add salt as needed. You'll know when you've hit the right amount - all of a sudden the gravy will take on a wonderful meaty flavor.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6-8 servings
Ingredients:
- 5 cups chicken stock from a box
- 1 onion, chopped
- 1 teaspoon dried chicken bouillon
- 3 tablespoons butter
- 1/3 cup flour
- Salt to taste
- 1/4 teaspoon pepper
- Drippings from turkey pan
Preparation:
In large saucepan, combine chicken broth, the onion, and chicken bouillon. Bring to a boil, reduce heat, and simmer until mixture is reduced to four cups, about 30-45 minutes.
When broth is almost reduced to the correct amount, in another heavy saucepan combine flour and butter. Cook and stir over low heat until flour begins to take on a bit of color and turns tan. Strain the chicken broth into the pan with the flour mixture, stirring with a wire whisk. Bring to a boil, stirring constantly. Pour into containers, cover, and chill for up to 6 days.
When ready to eat, scrape some drippings and fat from the turkey pan into a saucepan and pour in the gravy. Heat until simmering. Taste the gravy. If it tastes flat, add more salt, a bit at a time, until the gravy tastes rich and meaty. Then stir in pepper and serve.
