Lifestyle & Parenting

Everything Else is Gravy

October 8, 2010

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

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.


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