Combine 1 to 2 cups degreased turkey drippings with 1 to 3 cups Turkey Stock; or 1 to 3 cups commercial chicken or turkey broth or 1 to 3 cups broth made with 4 teaspoons chicken soup base for
a total of 3 cups liquid.
1/2 cup flour
1/4 teaspoon poultry seasoning
1/8 teaspoon sage – optional
1/8 teaspoon thyme – optional
1/8 teaspoon marjoram – optional
1/8 teaspoon Bon Appetite – optional
2 teaspoons chicken bouillon or base, or ½ teaspoon salt
1/8 teaspoon fresh ground black or white pepper
1. Pour 1 1/2 cups cool or warm stock, broth, etc. into a 4-quart saucepan. Adding about a third of the flour at a time, rapidly whisk in to liquid. Whisk remaining 1 1/2 cups liquid into slurry.
2. Whisking frequently, bring mixture to boil over medium heat. As sauce thickens, whisk continuously an additional 2 to 3 minutes. Reduce heat to low and add seasonings, sage, thyme, etc. Continue to cook sauce, whisking occasionally for an additional 1 to 3 minutes. Adjust seasonings if necessary, remove from heat and serve or cover and leave on warm until ready to use. If necessary thin gravy with additional water or stock.
Yield: 3 cups or 12 1/4 cup servings at approximately 23; 0.2 gram total fat; 0 saturated fat; 1 milligram cholesterol; 4.5 grams carbohydrate; 0 dietary fiber; 0.8 gram protein; 288 milligrams sodium.
DEGREASING ROASTING PAN DRIPPINGS
FOR GRAVIES AND SAUCES
To prepare drippings for gravy from roasted turkey, turkey breast or chicken, remove drippings from pan near completion of cooking time by using a bulb baster (looks like an oversized eye dropper) to suck drippings directly from pan, or by pouring drippings off into a separate container. Actually, if you are preparing a turkey, you should allow it to rest 20 to 30 minutes after removing it from the oven before carving it. In this case, it would be easier to remove the bird from the roasting pan and set it aside to rest while you prepare the gravy.
1. Add at least 1cup cold water to drippings for a whole turkey or 1/2 cup water for a turkey breast or chicken. If bird has been removed from pan, mix water into pan with drippings, stirring and scraping with a wooden spoon to loosen any browned bits stuck to pan. Then pour off into a separate container. Drippings from a roasted turkey should yield approximately 2 cups.
2. Allow drippings to cool to room temperature, then place in refrigerator or freezer and chill until fat hardens. Fat can then be removed with a spoon, saving juices beneath. Adding ice cubes to hot drippings instead of water and placing in the freezer for a few minutes can speed up this process. Remove any remaining ice with congealed fat and discard.