Simple Herb Gravy

Yesterday I posted up wicked sweet turkey recipe that doesn't need a sauce, but I know some of you have that old school grandparent, or crazy aunt that's like "Where's the gravy?"  Well don't worry.  If you remember all those yummy pan drippings I talked about yesterday, we're going to start with that.  If you saved them, good for you, if not,  well start the turkey over again.  You can use this recipe for any pan drippings form any meat, but remember this one will be particularly sweeter because of the brine we sat that turkey in over night.  You'll also want to use low sodium chicken stock, the normal stuff's just too salty, or even better make your own (that recipe is coming too) You'll need:

1 tsp. rosemary, chopped
1 tbsp. parsley, chopped
2 c.low sodium Chicken stock (add more if needed)
1tbsp. butter, softened
2 tbsp flour

1.  First step, skim some of that fat off the top of those drippings.  Fat is flavor in most cases, but when we're dealing with sauces made from stocks or dripping, too much of a good thing , is a bad thing.  It can leave a  really junky, waxy mouth feel (yuck).

2.  If there's and sticky crusty bit on that roasting pan, get that thing on the stove on a medium heat and slowly scrape it down.  that's flavor you want.  once you get all those yummy bits off,  transfer to a sauce pot and add the chicken stock.

3.  Mix the butter and flour together by hand,  You'll be using this to thicken the gravy.  You may think this is a roux...its not it's Buerre Manie, little different.  When the gravy comes up to a boil grab a bowl, take half of the Buerre Manie, put it into  bowl and ladle some of the gravy over it, and whisk.  when it's smooth, add it back to the gravy.  You may need more, you may need less, no problem.  If you're gravy get's too thick, add some more stock, if it's too thin, add some more of the Buerre Manie, no big deal.  The gravy should be able to coat the back of the spoon, unless you like it thicker.  The nice thing about gravies, is they're mostly a matter of preference.

4.  When you're gravy is thick enough for your tastes, strain if it you don't want lumps, and toss in the herbs. I like to grind in a little black pepper here for some kick, but that's up to you.

Remember you can use this technique for ANY gravy you want to make.  You'll see me refer back to this technique pretty often.  Any questions???  No problem, put 'em in the comments.  I'll get back to you.

-The Doctor