Big Papa Clark's Rich Turkey Gravy

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🥘 Ingredients

  • apple cider vinegar
    1-2 tsp
  • brown ale
    1/2 c
  • chicken stock
    3-3 1/2 cups
  • fat
    4 tbsp
  • flour
    1/2 c
  • fresh herbs (chopped)
  • pepper
  • salt
  1. 1
    Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup.
  2. 2
    Discard solids.
  3. 3
    Skim fat from surface, reserving fat .
    fat: 4 tbsp
  4. 4
    Add drippings to chicken stock (warmed).
    chicken stock: 3-3 1/2 cups
  5. 5
    Set roasting pan over 2 burners set to medium-high heat.
  6. 6
    Add brown ale and cook, scraping up any brown bits, until almost evaporated, about ⏱️ 2 minutes .
    brown ale: 1/2 c
  7. 7
    Reduce heat to medium and whisk in flour and reserved fat.
    flour: 1/2 c
  8. 8
    Cook, whisking, until roux is deep golden brown, about ⏱️ 5 minutes .
  9. 9
    Whisking, gradually ladle stock mixture into roux and simmer (still whisking) until thickened.
  10. 10
    Add apple cider vinegar .
    apple cider vinegar: 1-2 tsp
  11. 11
    Strain into medium sauce pan.
  12. 12
    Stir in fresh herbs (chopped) (thyme, parsley, etc).
    fresh herbs (chopped)
  13. 13
    Season with salt and pepper to taste.
    salt, pepper
  14. 14
    Keep warm until ready to serve.