GRAVY - HOW TO MAKE GOOD GRAVY FOR LEFTOVERS WHEN ALL THE GRAVY IS GONE

Have you ever cooked a lovely roast chicken, turkey, or roast beef with plenty of leftovers but no leftover gravy?  This happened with our Thanksgiving Turkey dinner - lots of leftovers except no gravy!  Normally we have tons leftover, but not this time.  Since I could heat everything up in the oven, there was time to make a gravy that would be tasty to have with the turkey and mashed potatoes - and I discovered a simple way to do that.

This recipe/method will work for leftover roast chicken, turkey, and roast beef.  Total time to make - about 45 min.  Plenty of time to heat up the leftovers in the oven.

1 Tblsp. butter

1 large shallot, roughly sliced

1 large garlic, roughly sliced

1/2 a celery stalk, roughly chopped

sprigs of fresh sage, about 1/8th a cup

2 small bay leaves

Dash of garlic powder

For chicken/turkey:  dash of poultry seasoning  For Beef dash of dried Thyme or to taste

salt and pepper to taste

For chicken/turkey:  2/3 cup roughly chopped dark meat, For beef, same amount and you can use the end pieces or any of the tougher over cooked pieces on the roast to equal 2/3 cup

a good splash of Balsamic Vinegar

1 1/2 cup Chicken Bone Broth or Beef (I used store bought)

cornstarch for a slurry

Heat up a saute pan on low medium heat melting the butter.  Add shallot, garlic, celery and sage leaves, seasonings and if using for Beef, dried Thyme.  Saute a good 5-8 minutes. Then add in the meat, continue to saute another 5-8 minutes.  Season with salt and pepper.  By now there will be some nice caramelizing on the bottom of the pan.  Add a good splash of Balsamic Vinegar scraping up any brown bits.   Then add in the bone broth, stirring and keep on a low and simmer for a good 45 min.

This will reduce a bit.  At the 45 min. mark, remove from the heat and pour into a strainer so you just have the liquid and discard the other ingredients.  Return the liquid to the pan and bring back to a lite simmer, then add in the cornstarch slurry, whisking well to thicken.  Check for any extra seasoning and adjust.  Lovely gravy for any leftovers you might have.

Ina Gawne
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November 2, 2020
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