Everything Else is Gravy

It doesnt matter what you roast this Thanksgiving, drown it in gravy,
and everyone will be happy. Here, Mika Bareket, Good
Egg owner and gravy-whisker extraordinaire, shares her foolproof
recipe.

Pan Gravy

Remove your perfectly roasted bird or roast from the pan to rest. Skim
all the fat from the pan, leaving behind a scant tablespoon or two.
Place pan over a low heat. Shake in a tablespoon of flour for a thick
gravy, none for a jus. Whisk constantly for a minute or two, lifting all
the caramelized goodies from the pan as you go. Add a cup or two of hot
chicken stock. Keep cooking, whisking, and humming quietly to yourself
until it reaches a consistency that you approve of. Dip a hunk of bread
into the gravy to test saltiness. Adjust seasoning if necessary. Keep
hot (you may need to reheat mid-meal) and pour liberally over
everything, including dessert.

Mika Bareket, based on Alice Waters, Nigel Slater, Delia Smith, and
Diana Henrys recipes.