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- Y'all, there's so many different ways to make gravy.
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I cooked my Turkey and I took the neck
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and the gizzard and the liver.
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Mine didn't have a liver, but I took those
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and I boiled those down with some onions and seasoning.
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So, I save that to make the liq... to have
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for the liquid part of my gravy.
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So, there is so much flavor in this.
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Now, if you do not have a fresh chicken stock,
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I keep these on hand all the time, the chicken and the beef.
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And this will take your gravy to where it needs to be.
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So, I might need to add a little wet base to it at the end
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but I'm gonna try it just like this, first.
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I am going to use like, half bacon grease, that I keep
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on hand for everything, that will,
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that will give it some flavor
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So, I'm gonna melt those two things together.
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Now, I like using Wondra flour for making gravy
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because it guarantees you no lumps.
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So, I use about the same equal parts of grease and flour.
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(spoon scraping pan and butter sizzling)
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So, if you're making a brown gravy,
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which that's what I've had requests for,
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we're gonna need to let this cook for a little while
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because if I put this chicken stock in there
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it would not be brown gravy.
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Because our roux is still way too light.
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So, I want to just cook that flour taste out of it.
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(flour making a light rattling sound)
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(flour container clunks on counter top)
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And like when I'm making my roux up,
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like my Louisiana dishes, I have spent as long
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as 45 minutes up making that roux.
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(metal whisk scraping the pan)
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Cause you don't wanna rush it.
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You wanna cook all that flour out
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and you want your roux to get like the color of a,
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kind of a new penny, nice and brown.
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If it doesn't get that way, you can use Gravy Master.
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And this will turn your gravy, the color that you want it.
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If you want a darker gravy, just put a few drops
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of this in and it'll take your gravy
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to the color that you want it to be.
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(metal whisk scraping the pan)
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See? So there's some tricks to,
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that you can pull outta your sleeve.
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You just don't want it to scorch.
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Because if you scorch it,
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you can just go ahead and put it in the trash.
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(whisk handle dinging on side of metal pan)
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All right, now I'm going to get
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my salt and my pepper.
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(container clunking on counter top)
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Now, if we were making,
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like white gravy for chicken fried steak,
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we wouldn't wanna let our gravy get brown.
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And I would start with some diced
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up bacon and then add my flour to that.
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(metal whisk scraping metal pan)
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(liquid sizzling as it hits the hot pan)
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(metal whisk scraping pan and liquid sizzling)
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Now remember, this was the stock that I cooked my giblets in
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and also, what I rendered from my pan, cooking my turkey.
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This is like gold, in the bottom of that pan.
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And that will cure what ails your gravy. (chuckles)
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(metal whisk scraping pan)
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All right, I think it could be a little bit darker,
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- Cause people were wanting brown gravy.
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So, we gonna make it the color that y'all requested,
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(metal whisk scraping the pan)
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- [Eddie] That's better.
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- One more little drop.
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You wanna do this slowly,
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cuz you don't wanna get it the color of your bottle.
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You don't want it that dark.
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(metal whisk scraping the pan)
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So, you wanna just let this cook
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because like I said, you wanna boil the flower,
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You don't want a flower taste in it.
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(metal whisk scraping the pan)
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It's almost time to taste.
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I'm just walking outta the kitchen.
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- [Eddie] It's, it smells really good.
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- And I'm cutting off the light, Y'all.
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- [Eddie] It smells like turkey, again, so...
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- It does smell like turkey, doesn't it?
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Now, I could use a beef base in place of the chicken stock,
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I ain't going nowhere. (chuckles)
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Mm, delicious, y'all.
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A lot of flavors going on in there.
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(wood spoon scraping the pan)
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And there's so many ways,
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(spoon banging on pan)
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if you don't have the time or the ingredients, you can,
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you can cheat a good gravy
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by using wet stocks that have so, so much flavor in them.
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Wish I had some mashed potatoes
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but you know what, we got some bread.
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So, how about a hot open face turkey sandwich
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I like it a lot. (chuckling)
