Make Fresh Gravy by Cooking.com
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Just kiss already.
igonnagetchu 3 months ago
Nice job, thank you for sharing....
elombard39 4 months ago
Awesome guys. Thanks for keeping the fat aka awesome flavor. I'm going to go do this right now.
benjaminbode 5 months ago
u use the fat instead of the turkey dripping things? :O
Arkenarge 1 year ago
i thought you guys were gonna kiss there at the end
dendog21 1 year ago
Using real butter, while mixing in flour really adds a lot of flavour to the sauce.
SulleM07 1 year ago
Way to go guys...nice video!
TheVittleVlog 1 year ago
I think the fat and flour are used to make the 'roux', the thickening agent.
gillbatesiii 2 years ago
mmmmmmmmmmmmmmmmm fresh gravy
qone1200 2 years ago
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.
ndktube 2 years ago