The food lab better home cooking through science ( PDFDrive ) 758

The browned drippings form the base for a flavorful gravy T he turkey recipes here and here make their own gravy, but at my table, there’s never enough gravy to go around This gravy is just about the easiest way to get more without having to resort to that awful store-bought stuff Here are a few tips: You don’t need to make your own stock Sure, in an ideal world, when you • have the time and inclination, making your own stock by browning the chopped carcass and neck of your bird and simmering it with lots of vegetables is the best way to make gravy But a good-quality low-sodium store-bought chicken stock makes a flavorful base for a homemade gravy that’s far better than the jarred stuff Even if you are planning on using your turkey neck and scraps (highly recommended!), use stock to simmer them instead of water, for an instant flavor boost • Make your gravy in advance! The gravy can be made at least a few days before Thanksgiving Get your bird ahead of time, and you’ll have the neck and giblets to work with Make your gravy on Monday or Tuesday, then refrigerate it and don’t even think about it until Turkey Day It’ll reheat well in a small saucepan or in the microwave (stir it every 30 seconds while microwaving to make sure it doesn’t explode) • Reach for the umami bombs When used judiciously, Marmite and soy sauce can seriously increase flavor, adding depth and savoriness to your gravy A quarter teaspoon of Marmite and a teaspoon of soy sauce for every quart of gravy is about the right amount (see here for more on umami bombs) • Add aromatics If going the store-bought broth route, try first simmering it down with a couple of bay leaves, peppercorns, and some fresh herbs, like thyme or parsley stems You’ll be amazed at the depth of flavor it picks up with just a quick 30-minute simmer • Deglaze Your Roasting Pan Remember that your turkey or chicken will give off plenty of flavorful liquids and solids while it’s roasting Look at the bottom of the pan when the bird is done—see the browned bits in there? That’s called fond, and it is an instant gravy-booster While your bird is resting, place the roasting pan over a burner and pour in some stock Scrape up the browned bits with a wooden spoon, then strain and use this enhanced stock as the base for your gravy If you make your gravy in advance, you ... roasting Look at the bottom of the pan when the bird is done—see the browned bits in there? That’s called fond, and it is an instant gravy-booster While your bird is resting, place the roasting pan... a teaspoon of soy sauce for every quart of gravy is about the right amount (see here for more on umami bombs) • Add aromatics If going the store-bought broth route, try first simmering it down... It’ll reheat well in a small saucepan or in the microwave (stir it every 30 seconds while microwaving to make sure it doesn’t explode) • Reach for the umami bombs When used judiciously, Marmite