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Tip For Making Good Gravy

Charlieswpa

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Charlieswpa Apprentice
Charlieswpa
Posted

Take your meat,chicken,turkey,pork etc.. out of your roasting pan after it's been cooked.

With a spatula or wooded spoon go around the pan and make sure nothing is sticking.

Now to make the gravy.. get a quart jar with a lid and ad a cup of instant potatoes,1/4 cup of rice flour and ad enough water to fill 3/4's of the way to the top.Put lid on jar and shake till it is dissolved.Slowing pour into roasting pan while stirring till it thickens.If it's too thick ad more water till you get the consistency you want then ad salt and pepper.

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ArtGirl Enthusiast
ArtGirl
Posted

Looks good. Thanks for sharing your method.

jerseyangel Proficient
jerseyangel
Posted

I would never have thought to use potato flakes in gravy. It does look good--thanks :)

  • 2 weeks later...
confused Community Regular
confused
Posted

Anyone else have an easy way to make gravy, or does anyone know of a gluten and casein free gravy, I really want gravy with my easter dinner on sunday. So if i need to order any, I have to order it ASAP lol

paula

larry mac Enthusiast
larry mac
Posted
Anyone else have an easy way to make gravy, or does anyone know of a gluten and casein free gravy, I really want gravy with my easter dinner on sunday. So if i need to order any, I have to order it ASAP lol

paula

Hey Paula,

First off, what kind do you want to make?

I've only made gluten-free gravy a few times, the brown non-cream type (actually it was brown because it was beef or pork roast gravy and I use a lot of seasonings on my meat).

Here's how I used to make it. I would start with a package gravy added to my drippings and water (or chicken broth if I needed to make a bigger batch). The package gravy allowed me to add more water and make more gravy, but I made sure it was a relatively small part of the flavor. Once that looked done, I would add corn starch (mixed in water of course). Then if it didn't hurt to be any darker I would add a little Kitchen Bouquet (the browning & seasoning sauce for meat, gravy & stew) to ramp up and round out the flavor. So, I make a flour and corn starch gravy, getting the properties of both.

Now, here's how I do it. I start with a small amount of flour in leu of the package mix, added to my drippings & some water or chicken broth (you want to pre-mix it with water first just like you would package mix or corn starch). I use amaranth flour, just a little or it will add too much flavor. You can use other flours but I haven't tried that.

Once that looks done, I mostly just use the starch flours just like I would have before. Of course before I only used corn starch as I had never even heard of the others. Now I use corn starch and tapioca starch. As you may know, corn starch will become thin after refridgeration. Adding Tapioca starch flour rectifies that problem.

What I would recommend since this is an important dinner, is practicing with chicken/turkey or beef broth first. See how that goes. Wouldn't cost anything and you need to be ready when the time comes. You'll only have one shot with the actual drippings on Easter.

There's an excellant Thickener guide describing all the flours & starches in detail in "The Best Gluten-Free Family Cookbook" by Donna Washburn & Heather Butt. It's very useful.

best regards, lm

RiceGuy Collaborator
RiceGuy
Posted
Anyone else have an easy way to make gravy, or does anyone know of a gluten and casein free gravy, I really want gravy with my easter dinner on sunday. So if i need to order any, I have to order it ASAP lol

paula

Gravy is easy to make. Depending on what kind, you can use cornstarch, arrowroot starch, sweet white rice flour, or a few other things as the thickener.

What stock (if any) are you starting with?

alison h Newbie
alison h
Posted

one of my friends is a French chef and he gave me some good tips

The best gravy in my opinion is using ox tail bones or chicken feet - I know this sounds terrible, but it is so tastey and VERY healthy - loads of gelatine....a natural thickener. So, put the ox tail in a pot with water, add onions, parsely, chives, carrots, salt, bay leaves, pepper and some white wine. Cook for on hour or so, then sieve it all through a strainer. I freeze portions in small tupperwares and take them out when needed. Makes fantastic gravies.

If you want to thicken it even more, just ad some cream or corn flour....bon apetit!

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larry mac Enthusiast
larry mac
Posted
one of my friends is a French chef and he gave me some good tips

The best gravy in my opinion is using ox tail bones or chicken feet - I know this sounds terrible, but it is so tastey and VERY healthy - loads of gelatine....a natural thickener. So, put the ox tail in a pot with water, add onions, parsely, chives, carrots, salt, bay leaves, pepper and some white wine. Cook for on hour or so, then sieve it all through a strainer. I freeze portions in small tupperwares and take them out when needed. Makes fantastic gravies.

If you want to thicken it even more, just ad some cream or corn flour....bon apetit!

alison h,

Chicken feet gelatine - yum! If you can get fresh chicken feet all the better. Helps out the farmer too, keeps the chickens from running around after he cuts off their heads.

I can't wait for the Easter Day dinner conversation. "This gravy is delicious, I've got to get the recipe". "It's nothing really, just your normal OX Tail & Chicken Feet Gravy"!

No seriously, I'm going to try it. Thank you.

best regards, lm

confused Community Regular
confused
Posted

Thanks for all your tips.

Now to figure out what meat to have, i know most hams are not glutten free, and im not much of an turkey eater, so maybe we will do prime rib roast, i think i can make good gravy from that lol. If not we will bbq steak for easter lol

paula

RiceGuy Collaborator
RiceGuy
Posted
Now to figure out what meat to have...

How 'bout some nice fried rabbit? :lol: Should go over well with kids.

larry mac Enthusiast
larry mac
Posted
Gravy is easy to make......

Yes RiceGuy, I would agree with you on that (though I do tend to make a big production of it).

Something else we could probably agree is easy to make, Campbell's canned tomato soup. Yet two people have called me to ask how to make it. One of my daughters, and my stepson. They had never made it when living at home, I always did I guess. Then when they moved away, they discovered many things they had taken for granted.

Perhaps the choice of water or milk was just too much. Or, maybe they just wanted to make it like I made it (half water/half milk). Who knows.

best regards, lm

smertins Newbie
smertins
Posted
i know most hams are not glutten free

I checked out Market Day Spiral Sliced Ham, it is gluten free.

Happy Easter everyone!

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