How to Make Gravy

One of the most intimidating cooking processes is making gravy. Why is that?!
It's probably the pressure to make the greatest Thanksgiving or Christmas dinner known to man.
Most people rarely make gravies, so when called upon to do that on holidays, we may come up short on experience and know-how.

Gravy is best made from the juices created by roasting a turkey, chicken or other form of meat.

After removing the meat from the roasting pan; degrease with a bulb baster leaving a few tablespoons of fat and all the yummy stock (broth).
Add a 1/2 cup of white wine, and more chicken stock or turkey stock to equal about 2 cups combined stock with what's already in the pan from roasting.

Bring this to a boil and loosen tasty brown bits from roasting pan. Let this simmer a few minutes.

In another bowl or glass measuring cup, combine about 1/4 cup of flour and enough water to make a runny paste.

Slowly whisk this into the simmering stock.
This will begin to thicken into a hearty gravy.

Add salt and pepper to taste.
You may want to try white pepper -- it adds a nice kick to gravy.

If not thick enough, make another small flour/water combination and add until you get your desired consistency. Season again if necessary.

If you are making gravy without roasting meat:
Essentially, follow the recipe above except you will be creating all the stock yourself.
This is where homemade frozen stock comes in handy, but in a pinch you can use water & bouillon.

Enjoy and don't let gravy scare you! :)

Article Source: http://www.wahm-articles.com

Julie DeHart is the author of www.keep-your-home-cooking.com/ Visit her site for more "how-to" instructions, delicious & easy recipes, home & kitchen organization tips, conversation starters and parenting tips. www.keep-your-home-cooking.com/how-to-cook.html

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