| Cuisine: Other | Type: Technique | Serves: |
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Source:
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Attributes:
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Comments:
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While this works best with roasted turkey, it could be used with any roasted meat or even vegetables. |
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Serving Suggestions:
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Ingredients:
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1 shallot, sliced 4 cloves of garlic, smashed 1 sprig rosemary 1 sprig thyme leaves 1 bay leaf 1 tsp. kosher salt Freshly ground black pepper Beurre manié from 3 tbs. butter and flour 4 cups low sodium broth either chicken or vegetable |
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Instructions:
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1. This recipe is expecting the drippings from roasted meat and hopes for some nice browed bits on the bottom of the roasting pan. Pour off all the grease. If there is a lot of liquid in the roasting pan, pour it all into a degreaser to separate, and used the non-greasy broth in place of some of the chicken broth. 2. Put the shallot, garlic and herbs into the roasting pan over a burner on medium and cook until the shallot is softened and beginning to brown, stir often. 3. Pour in the broth and bring to a simmer. Be sure to scrape up all the brown bits in the pan to combine. Add the buerre manié a little at a time, whisking to dissolve and combine. Allow to boil and thicken, stirring. Taste and season. 4. You can strain the gravy or use it as it is for a rustic presentation. |
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Related recipes:
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None |
2015-12-24