Classic Pan Gravy, Gluten-Free

Art of Gluten-Free Baking

Ingredients

4 C chicken or vegetable broth, homemade or store-bought (if store-bought, check to be sure it's gluten free)--or giblet stock*

Pan drippings from 1 roast turkey

6 TBL Jeanne's Gluten-Free All-Purpose Flour Mix

6 sprigs fresh thyme (1 tsp of dried will do in a pinch)

-heat the stock/broth in a separate sauce pan until just hot; set aside

-pour off the juices of the turkey into a 1 quart measuring cup

-wait a few minutes for the fat to rise up to the top (this will be the oily liquid on the top)

-spoon off 1/4 C of the fat back into the roasting pan

-skim off and discard as much of the remaining fat as you can (you don't have to be too zealous about this--just get as much as you can off and leave the rest)

-add enough stock/broth to the remaining juices to make 1 quart (4 C); set aside

-with the roasting pan over two burners set to medium heat, sprinkle the flour into the pan

-with a whisk (or wooden spoon), stir and cook for about 2 minutes. This is your roux.

-slowly (and I mean slowly) pour about 1/2 C of the broth/juices mixture into the roux in the pan while whisking vigorously--you want to evenly disperse the liquid and mix it with the roux

-the mixture will start to thicken quickly and will seem a bit "gluey"--this is OK

-as soon as it thickens, pour another 1/2 C into pan and repeat whisking.

-repeat these steps until the gravy looks like sauce instead of glue

-you can now pour in all of the remaining broth/juices mixture, whisk to mix, and bring gravy to a simmer

-add your thyme sprigs (or dried thyme) and simmer for about 5 minutes (to cook it and get rid of the flour taste)

-strain the gravy through a medium mesh sieve (mainly to catch the thyme and any remaining lumps)

-test for salt and pepper

-serve in gravy boat or bowl.

Makes about 4 C of gravy.

*Note: Giblet stock, a la Four Chickens, is about the easiest thing in the world to make--you just throw the giblets into a sauce pan with about 4 C of water. Cover and simmer on very low while the turkey is cooking. Once you need the stock, strain out the giblets and voila--you have stock. Make sure you have about 3 1/2 C at least. If you don't have this much, supplement with water or chicken broth

Enjoy!