Wayne Boatwright wrote on 02 Mar 2006 in rec.food.cooking

> On Thu 02 Mar 2006 10:22:20p, Thus Spake Zarathustra, or was it Food
> Snob?
>
> >
> > Nexis wrote:
> >> "Teri" > wrote in message
> >> ...
> >> > I'm cooking Mimi's sticky chicken and see that it's released
> >> > quite a large quantity of pan juices. What do you do with the
> >> > pan juices? (If you suggest making a gravy of sorts, i would
> >> > appreciate a recipe and directions - i seem to have a problem
> >> > getting gravies to thicken properly - can anyone explain the
> >> > 'science' behind getting gravies to thicken?). Thanks.
> >> > Teri
> >>
> >> I've never made this recipe, but I do make gravy.
> >> Gravy is really simple, just takes practice. For pan gravy from
> >> roasted meat drippings I usually use a slurry. Combine your pan
> >> juices with whatever stock you want to make enough liquid. Combine
> >> 1/4 c flour with 1/2 cup of stock or water in a small jar and shake
> >> the heck out of it until it is smooth. Bring juices to a boil and
> >> whisk in the slurry. Allow to boil 1 minute. It should be enough
> >> slurry for 2 cups of gravy.
> >
> > Slurries are underrated. I almost never waste pan juices. I
> > consider them the most precious product. Esp. turkey drippings. I
> > often say that if I won the lottery I would have a dozen turkeys
> > roasted a week. I'd give 11 of the to a homeless shelter, but
> > reserve all the drippings from all.
> >>
> >> kimberly
> >
> > --Bryan
>
> hehehe! I'm not overly fond of turkey, but I love using the
> drippings/
>

I add brandy (about 1 oz.) to the turkey gravy...Makes it even nicer.

--
-Alan