Make Fresh Gravy by Cooking.com

[igonnagetchu]

Just kiss already.

[elombard39]

Nice job, thank you for sharing....

[benjaminbode]

Awesome guys. Thanks for keeping the fat aka awesome flavor. I'm going to go do this right now.

[Arkenarge]

u use the fat instead of the turkey dripping things? :O

[dendog21]

i thought you guys were gonna kiss there at the end

[SulleM07]

Using real butter, while mixing in flour really adds a lot of flavour to the sauce.

[TheVittleVlog]

Way to go guys...nice video!

[qone1200]

mmmmmmmmmmmmmmmmm fresh gravy

[googo151]

You guys are great. Nice job!

[Blondie1012]

graet video.. i think i might try it

[spudnicker69]

you fools. you dont use the fat, you can use cornflour to thicken it with it stil in the roasting tray

[itsaidhi]

i think fat was how they flavor it.

[sleeplessinprovo]

oh a deer hunter who can cook, too. That is a plus!

[noosaslayer]

Works great, i just tried it. thanx (Australia)

[laughingtiger123]

um....then how would you make a roux without the fat?

[MoleSnyper]

yea. wat i was about to say.

[petergerad1960]

You idiots, you don't use the fat, just the pan juices! Oh use cornflour not plain flour, much better.

[axeman218]

You asshole,you dont tell people how to cook!Oh it looks like it came out perfectly,with no problems.

[darkpheonixfire]

lol

[ndktube]

What's the diff between the fat and the pan juices? The stuff in the pan is the rendered fat isn't it.

I did this recently, guessing. After mixing pan juices with mirepoix and stock I strained and poured into a glass. Fat congeals on top as it cools. It was mostly fat! Remove it, "juices" remain I guess. But this process takes time, it won't be ready when you serve the chicken.

[gillbatesiii]

I think the fat and flour are used to make the 'roux', the thickening agent.