In New England, gravy is a necessity with any roasted meat dinner. Gravy is very easy to make with some boxed meat stock (or vegetable stock). I’ve been known to make lumpy gravy but that’s easy to fix by putting it through a sieve.
In a small saucepan:
- 1 1/2 cups of stock (be sure to use stock for the most flavorful gravy)
- Salt and pepper to taste
- 3-4 tablespoons of brown rice flour mixed into 1/2 cup of cold stock or water (depending on how thick you like your gravy)
Whisk to mix and keep stirring until the gravy comes to a boil and thickens. Reduce heat and let simmer for 5 minutes before serving.
Of course, the best gravy is made from the pan drippings. I often put some stock in the bottom of the pan when I roast a chicken or turkey and then after removing the bird from the roasting pan, I add more stock and bring the pan to a boil. Once its boiled for a few minutes, scrape the bottom so that you get all those flavorful pan drippings and then you can pour it into a saucepan, let cool slightly and then pour it through your fat separator. Put it back into your saucepan, measure out 2 cups (or increase the flour in proportion to the amount of liquid), heat the stock and follow above directions.