1/4 cup sweet rice flour or Featherlight flour mix
2 cups chicken stock (or juices from the roasted turkey)
salt and pepper to taste
Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become cohesive let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.
Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquified into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.
*Note: Bette Hagman's Featherlight Rice Mix
1 part white rice flour (or brown)
1 part tapioca flour
1 part cornstarch
3 teaspoons potato flour (not starch)
For Extra Gravy: This can be made up to 3 days ahead. If you would like extra turkey gravy make sure to buy extra turkey parts (drumsticks, wings, and legs) season the turkey parts just as you would the turkey, lay on a bed of fresh garlic cloves and one rouch chopped onion. Roast for 1 1/2 hour. Then boil in filtered water with 1 more chopped onion, garlic, and poultry herbs for 1 hour. Strain the broth and set aside for turkey gravy.
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Sounds delicious! I haven't tried the extra gravy recipe before, I will have to give it a try on my next turkey. Thanks!
ReplyDeleteOne thing I forgot to mention, that the trick to making the gravy is that your turkey drippings or broth is heated before adding to the roux. Much quicker this way and tends to bind better with the flour.
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