brilliant!! Love this gravy deep dive--for me, gravy IS thanksgiving!
I cooked the gravy over two days, making the stock, cooling and moving it to the fridge. The only step I wondered about was skimming the fat. Removing from the fridge the next morning I expected to see a nice clean layer of fat that I could easily remove. There seemed to be a little fat on the surface and I skimmed that off but I couldn't really tell if I needed to be more aggressive. Too aggressive and I would remove too much of the gravy. I think I removed about two tablespoons of fat directly of the surface and called it good.
Wow, this was a great experience. What a relief not to have to worry about making gravy when you have so much else to worry about. It really took the stress down. The gravy was delicious and received rave reviews. A win-win recipe that I will definitely put into play every Thanksgiving.
The gravy was delicious! And I was positively giddy as I gently warmed the defrosted gravy on the stove instead of frantically cooking it while trying to get everything else ready for dinner. Thank you!
My stock is bubbling away and it smells like Thanksgiving already! Thanks Susan!
This stock is so gorgeous and deep in color!
Roasting everything before making the stock is so brilliant! My beautiful gravy is in the freezer waiting for Thanksgiving Day!
Thank you, Susan!!
Very excited to get started. Guess I need to order a 2nd freezer!
Your directions are so easy to follow. I love your photos too!
Hi Susan! Can beurre manié be batch-made and frozen? Seems handy.
Hi Susan, any suggestions for a mushroom based gravy for us non-bird or meat-eaters?