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once it is all done and bird is resting. strain juices into fat separator..pull out some fat, about 2 teaspoons (for me). dump it into saucier..and whisk in equal amount of flour. get the roux golden..light golden..dump in the turkey juice+ plus chicken stock to equal your target volume of gravy..salt pepper, some fresh herbage.. i like sage and thyme. half shot of brandy..whisk until thickened..
as a chinese person..i always have steamed rice..gravy and steamed rice is my childhood comfort food.
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I thought corn starch was our favorite thickening agent!
Happy Holidays!
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~Sai
1988 930 stock, 1976 914-4 (Hibernating 17 yrs, 76K)
93 Acura Legend LS coupe 6-spd, Type II (DD)
95 M3 Red, 97 540I 6-spd Black
98 Landcruiser, 01 Rav4 (Wife's)
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