Gravy for Poultry
Makes 2 cups
INGREDIENTS
1 whole roasted chicken or turkey
1/4 cup flour
3 cups roasting juices/chicken broth
1/2 cup heavy cream
Salt and freshly ground black pepper
Gravy for Poultry
Makes 2 cups
INGREDIENTS
1 whole roasted chicken or turkey
1/4 cup flour
3 cups roasting juices/chicken broth
1/2 cup heavy cream
Salt and freshly ground black pepper
PREPARATION METHOD
PREPARATION
- Remove the chicken or turkey to a large baking pan.
- Pour all drippings (both fat and juices) into 4-cup glass measuring cup and allow to separate.
- Skim off fat with spoon and return 4 tablespoons into roasting pan.
- Add enough water or chicken broth to remaining juices to equal 3 cups.
- Using Wolf Induction Cooktop heat roasting pan on Wolf cooktop over medium-low heat.
- Add flour to the fat in the pan. Stir with whisk for 1 minute to break-up lumps.
- Add juices/broth to pan and whisk vigorously.
- Add cream. Increase heat to high. Bring to boil and simmer for 3 to 5 minutes.
- Adjust seasoning and pass through fine sieve, if desired.
PREPARATION METHOD
PREPARATION
- Remove the chicken or turkey to a large baking pan.
- Pour all drippings (both fat and juices) into 4-cup glass measuring cup and allow to separate.
- Skim off fat with spoon and return 4 tablespoons into roasting pan.
- Add enough water or chicken broth to remaining juices to equal 3 cups.
- Using Wolf Induction Cooktop heat roasting pan on Wolf cooktop over medium-low heat.
- Add flour to the fat in the pan. Stir with whisk for 1 minute to break-up lumps.
- Add juices/broth to pan and whisk vigorously.
- Add cream. Increase heat to high. Bring to boil and simmer for 3 to 5 minutes.
- Adjust seasoning and pass through fine sieve, if desired.
Gravy for Poultry
Makes 2 cups
INGREDIENTS
1 whole roasted chicken or turkey
1/4 cup flour
3 cups roasting juices/chicken broth
1/2 cup heavy cream
Salt and freshly ground black pepper
PREPARATION METHOD
PREPARATION
- Remove the chicken or turkey to a large baking pan.
- Pour all drippings (both fat and juices) into 4-cup glass measuring cup and allow to separate.
- Skim off fat with spoon and return 4 tablespoons into roasting pan.
- Add enough water or chicken broth to remaining juices to equal 3 cups.
- Using Wolf Induction Cooktop heat roasting pan on Wolf cooktop over medium-low heat.
- Add flour to the fat in the pan. Stir with whisk for 1 minute to break-up lumps.
- Add juices/broth to pan and whisk vigorously.
- Add cream. Increase heat to high. Bring to boil and simmer for 3 to 5 minutes.
- Adjust seasoning and pass through fine sieve, if desired.
