Gah! I am actually in the process of making this gravy and I need some advice. So far, the roasting, boiling, straining and skimming of the fat went great. But then I had to stop and freeze the leftover "broth" portion. When i tried to take the advice of another reviewer and used the skimmed fat to whisk with some flour, it got all lumpy and I had to toss it. I supposed I should mix the flour with water first? I cna make another roux with the skimmed fat form the drippings from the turkey on thanksgiving, but any pointers would be appreciated as to how to mix in the flour so it doesn't get lumpy.
**Edit, post thxgiving*
WONDERFUL! Even tho I mixed a little bit too much cornstarch into the gravy (it looked like a bread pudding the next day but melts back to its wonderful self easily in the microwave) I add cornstarch by boiling water, then adding spoonfuls of cornstarch little by little and mixing it to a sticky, but still liquid, consistency with a fork and slowly pouring it and mixing it into the gravy well. the consistency of the gravy in the pan (i added the broth to the turkey drippings and a half cup of boiling water) is deceptive compared to the consistency it gets when it cools for about five or ten minutes, so it's an experience thing. Thanks for the awesome recipe! My first thanksgiving dinner went off without a hitch!
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Gah! I am actually in the process of making this gravy and I need some advice. So far, the...