GREAT GRAVY
Stress level:
“EVERYBODY IS AFRAID OF GRAVY—BUT PEOPLE PUT THE PAN ON THE HEAT AND ADD THE flOUR AND of course it’s going to be lumpy,” says Baird. “I ALWAYS TELL PEOPLE THEY SHOULD SIEVE THEIR GRAVY—THEN IT DOESN’T MATTER IF IT GETS LUMPY IN THE PAN, JUST POUR IT THOUGH A SIEVE AND IT will be perfectly smooth.”
IT CAN BE MESSY, SO IF YOU HAVE EXTRA PEOPLE HANGING AROUND THE KITCHEN (YOU WILL), STICK A cocktail in one of their hands and a cloth in the other. “I like to designate a cleaner-upPER,” SAYS BAIRD. “IF YOU HAVE SOMEONE CLEANing up while you prepare things, it makes the whole dinner go much easier.” (This comes in especially handy when implementing Baird’s GRAVY STRATEGY.)
Reputation-Making Gravy
This magic formula comes from Canada’s Favourite Recipes, written by Baird and Rose Murray. 4 cups turkey or chicken stock, divided 1/3 cup all-purpose flour 1/2 tsp each salt and freshly ground black pepper turkey drippings in the bottom of the roasting pan
After removing the bird from the roasting pan, skim off the fat from the pan juices. Place the pan over medium heat. With a flat whisk or wooden spoon, whisk in 2 cups of the stock, scraping up any brown bits from the bottom of the pan. Reduce the heat to low. In a large jar, shake together the flour, salt and pepper with another 2 cups stock. Pour into the pan, whisking or stirring until blended and smooth; simmer for 3 minutes. For thicker gravy, simmer longer; for thinner, add more broth. Taste and adjust the seasoning, and strain through a sieve into a saucepan or large pitcher for reheating before serving in a warmed gravy boat.
Makes about 4 cups.