Step 6:
Make some gravy (optional)
To make gravy, use this ratio of ingredients: one tablespoon of flour per one tablespoon of fat per one cup of liquid. Then follow these guidelines: - To begin, pour the drippings from the roasting pan into another container. Let this sit until the fat begins to congeal on the top. Separate the fat from the juices with a spoon.
- Next, heat the fat in a pan over medium heat, and add flour.
- Mix the flour with the fat and heat the combination until the flour starts to turn brown.
- Remove the pan from the heat and stir in the drippings and other liquids you plan to use (such as wine, sherry, or milk). You can also add chopped, cooked giblets if you like.
- Reheat the pan with everything in it, and let the gravy come to a slow boil. Season with salt and pepper and let the gravy boil for one minute or until it thickens.
If you decide to use cornstarch instead of flour as the thickening agent, use 1/2 tablespoon of cornstarch per tablespoon of fat. Heat half the liquid and all the fat you plan to use in the pan, but add the cornstarch to the remaining, cooler liquid. Stir it in until smooth. Then slowly add the combined cornstarch and liquid to the pan, stirring as you go. -end-
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