October 8th, 2010
Everything Else is Gravy
It doesn’t matter what you roast this Thanksgiving, drown it in gravy, and everyone will be happy. Here, Mika Bareket, Good Egg owner and gravy-whisker extraordinaire, shares her foolproof recipe.
Pan Gravy
Remove your perfectly roasted bird or roast from the pan to rest. Skim all the fat from the pan, leaving behind a scant tablespoon or two. Place pan over a low heat. Shake in a tablespoon of flour for a thick gravy, none for a jus. Whisk constantly for a minute or two, lifting all the caramelized goodies from the pan as you go. Add a cup or two of hot chicken stock. Keep cooking, whisking, and humming quietly to yourself until it reaches a consistency that you approve of. Dip a hunk of bread into the gravy to test saltiness. Adjust seasoning if necessary. Keep hot (you may need to reheat mid-meal) and pour liberally over everything, including dessert.
Mika Bareket, based on Alice Waters, Nigel Slater, Delia Smith, and Diana Henry’s recipes.
