Mashed potatoes and gravy are by far my favorite comfort food (they feel like home), but my dad always made the gravy in our house when I was growing up.
When I started thinking about the key recipes for the perfect Thanksgiving feast (my cooking muse for Golden November), gravy was one of the first items that popped into my head. How can you have Thanksgiving without gravy? We cheated a little and made our gravy from roast chicken drippings instead of turkey, but all the same steps apply.
This is Viet's simple go-to gravy recipe:
for the roux:
+1/2 cup butter
+1/2 cup flour
for the rest:
+8 cups homemade or store bought turkey or chicken stock (we used chicken for this batch)
+all the leftover turkey goodness that are left after the turkey has been cooked
+salt and pepper to taste
for the roux:
Melt butter in a small saucepan (I like to make my rouxs in a saucepan to avoid splatter during whisking) over low heat. Whisk in flour and continue whisking for several minutes until roux starts to turn "nutty" (says Viet). You want to be really careful not to burn the roux, so you're watching for this magic sweet spot when it turns golden brown.
Once the roux is ready to go, remove from heat.
In a large saucepan, bring chicken or turkey stock to a boil. Scrape your chicken/turkey dripping goodness (strain out anything that looks too fatty or not gravy worthy) out of the roasting pan (or skillet in our case) and add to the boiling stock.
Add salt and pepper to the stock/dripping mixture.
Then slowly whisk in your roux.
Reduce heat and simmer, allowing the gravy to thicken.
Voila! Serve and enjoy.