I have had some requests for making gravy, so here is my fail-proof recipe technique. If you follow this method, you shouldn't have any problems with making perfect gravy from fresh beef, chicken, or turkey stock. You can even used canned broth, and it makes delicious gravy. I am happy to share this with my JAP friends! Enjoy!
You can add a can of drained mushrooms and simmer them with the gravy, or use fresh mushrooms. I make my gravy in a heavy saucepan. This works better than making it in a skillet if you want to slide sliced cooked turkey or beef in the gravy to warm it up.
2Melt butter in a heavy sauce pan.
Tip: When you have brown bits from frying chicken or meat, you can substitute 3 tablespoons of the oil and brown bits in place of the butter. There is a lot of flavor in the oil that you cook meat in, and be sure to include any brown bits.
3Add the measured flour.
4Stir with a spoon to make a roux, add the salt and pepper, garlic and paprika, continue to stir until the mixture is nice and brown.
5Add one cup of broth, kitchen bouquet, and whisk until smooth, adding more broth as it cooks to desired thickness. Trade your whisk for a spoon, and let the mixture cook for a few minutes, stirring several times, over low heat. Use a little more broth if it is too thick. Taste test it for salt and pepper. You should have beautiful and tasty gravy just like my photo. Enjoy!