Granny's gone and done it again

[attimus]

It just popped out of my mouth. LOLOL
I am going to need you to teach me how to make gravies some day. I know sausage/breakfast gravy but have tried 100 times to make a different kind and its terrible.

stock+rue if your avoiding packaged stuff. Now to make a proper stock, that's where the good stuff is.

 

[Granny Hatchet]

stock+rue if your avoiding packaged stuff. Now to make a proper stock, that's where the good stuff is.

do you make rue and freeze it or ?

 

[Granny Hatchet]

I was surprised the chicken and dumplings came out. I used 3 boxes of broth .LOL Skinless, boneless, no fat chicken so I dropped in a teaspoon of bacon grease.

 

[Granny Hatchet]

Your links still not working BTW

 

[AlleysChicks]

Umm Not til now ! I better grab the candle and start tossing.

yep yep yep

 

[Granny Hatchet]

yep yep yep

Thanks Alley. No way I can do chicks this winter.

 

[attimus]

Since we jus did thanksgiving. Turkey gravy.
Neck and innards in water to simmer while turkey cooks.
if water reduces add more.
When turkey is finished and removed from pan, pour liquid through strainer into neck pot.
Bring to boil
Remove neck and innards
Keep a rolling boil, add the rue and whisk vigorously until smooth. I use an immersion wand. Add More water if too thick.
Salt and pepper to taste
Edit: I always make my rue fresh. Start by Melting a stick of butter then add in flour until it just starts pulling together. A soft rue will be slightly wet, while a firmer rue will form more of a paddy. Keep turning it so the flour doesn't burn. When it all starts getting kind of foamy(I call this activating the rue.) its pretty much ready. I like to take it just a little longer to really ensure the thickness of my gravy or soup.

 

[AlleysChicks]

Darn things always want to sit on my boot. So I gave them water in a different container so I could clean. Then when they were done I gave them food in a clean area lol lots of boys I need to weed out.

 

[Granny Hatchet]

Since we jus did thanksgiving. Turkey gravy.
Neck and innards in water to simmer while turkey cooks.
if water reduces add more.
When turkey is finished and removed from pan, pour liquid through strainer into neck pot.
Bring to boil
Remove neck and innards
Keep a rolling boil, add the rue and whisk vigorously until smooth. I use an immersion wand. Add More water if too thick.
Salt and pepper to taste

I am torture chamber illiterate. An immersion wand ? Well no wonder I cant cook I dont have a magic wand !

 

[AlleysChicks]

Thanks Alley. No way I can do chicks this winter.

I wasn’t planning on more. Apparently I am getting them.