How to Make Gravy from any Meat
Any Meat Will Work
Whether you want chicken, beef, pork, turkey, or any other kind of flavor in your gravy, you can get the results you want with little effort. The grease left from cooking your meat will always be the base of your gravy. Spices are to taste, and do not be afraid to taste your gravy before it is the thickness you want. I use only salt and black pepper in my gravies most of the time, but for meats such as pork and turkey you may want to use some onions, garlic, or any other spice that waters your pallet.
- Grease, Hot
- Water (or Milk), Cold or Hot
- Spices of Your Choice
- Cook your meat, and leave the grease in the pan. Keep the meat warm in the oven while you cook the gravy that will go on top.
- With the grease in the pan, you will need to estimate how much there is. The ratio of grease:flour is 1:1. Sprinkle flour and cook until brown, with your hot or cold water within reach. I use the water from my mashed potatoes, as the starch in the water will give flavor and reduce cook time due to the starch. Your gravy will need constant attention if you choose to use milk, because the milk can "break" and ruin the batch of gravy. Gravy made with water requires less maintenance.
- Once the greasy flour mixture is browned, add your water or milk, one cup at a time. Amount of milk or water depends on how thick you prefer the gravy. Less water, thicker gravy. Milk makes white gravies, where water will usually yield a browner gravy. Generally, pork gravy is best with milk, and the same goes for turkey.
- For ham and turkey in the oven (or other large baking projects), you can take the drippings from below your cooking rack. If you want add small pieces of meat to the gravy, this will enhance the flavor of your meat.
- As the gravy begins to thicken, add your salt, pepper, or other spices and taste to be sure that you have not added too much. If you have, you can simply add more water or milk and mix to dilute.
- When the gravy is to your preferred taste and thickness, pour on top of preferred food item and serve! (Cook time will vary with each batch of gravy, but stay around 20-30 minutes.
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