This is by far the best gravy I've made. My husband loves it! I tweaked it just a tad, partly out of necessity. After considering other reviews I roasted half wings and half drumsticks on convection. Because I didn't pay careful enough attention the onions came out slightly burned. So, I added some more quartered onions and some celery at second cooking. Then I remembered my gravy separator broke last year so I refrigerated it overnight so it would be easier to skim off the fat. I then decided to make the roux as one reviewer suggested but when I added that to the simmering broth it was lumpier than I like my gravy to be. However, a minute with an immersion blender took care of that nicely. The end result is wonderful. I made enchiladas last night and used the leftover meat and the pressed veggies and they were yummy. Thanks, Sue for a great recipe! What a time saving this will be both at Thanksgiving and Christmas!
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This is by far the best gravy I've made. My husband loves it! I tweaked it just a tad, partly...