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Recipes--Umm : APPLE CIDER GRAVY
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From: MSN NicknameTipsyCad147  (Original Message)Sent: 11/24/2008 9:00 AM
APPLE CIDER GRAVY
 
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*** A WORD FROM THE KITCHEN ***
 
Nothing is more frustrating than working hard to make a
great meal and then, at the very end, when you think you've
got the whole thing nailed...there are lumps in the gravy!
You begin to sweat...nothing works...and then the next thing
you try is straining the gravy...it's now cooling off...more
problems...and finally all you have left is an apology at the
table for the gravy.
 
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INGREDIENTS:
3 T fat from the drippings, the rest of the no-fat drippings
14 oz of chicken broth
1/3 cup fresh apple cider or unsweetened apple juice
3 cloves of garlic, minced
3 T flour
1 T bourbon or orange juice
1/2 t grated orange peel

DIRECTIONS:
Pour out drippings and let fat rise to the top. Meanwhile,
deglaze pan with a little water. Skim off 3 T of fat and put
into saucepan. Toss out the rest of the fat. Add drippings
to pan. Make a mix of the flour and a small amount of COLD
chicken broth...remember cold is good here. Put everything
BUT the bourbon (or orange juice) and the orange peel into
the saucepan. Bring to a simmer. Slowly, in a thin even
stream, add the flour/broth mixture. Adjust for desired
thickness. Remove from the heat add the bourbon or orange
juice and the orange peel. Serve.

QUICK COOK TIP: You can add the flavor elements of this
recipe to store bought too.

Categories: Sauces, gravy
 
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EASY TIPS FOR MAKING LUMP-FREE GRAVY

* Whisk!...Whisk!!...Whisk!!! It makes a difference. If
you don't have one...run out now and buy one!

* In a cup or a bowl mix several tablespoons of flour
with 1/2 C of the stock, COLD from the refrigerator. Use
a whisk and make sure this mixture is absolutely smooooooth.
Very important! This is the trick to lump-free gravy.

* Put the drippings and whatever amount of fat you want...
zero to 1/2 c depending on how much gravy you are making
and how rich you want it. I add vegetable stock to the
drippings and bring to a good solid simmer. In a nice thin
even stream, add the cold flour/stock mixture to the pan.
Use that whisk in a nice motion...too fast and it will
encourage lumps.

* Here's the way you can control the thickness of the
gravy...if it's to thin, have a standby of additional
flour and cold water or white wine mixture...too thick,
add white wine or water or stock.


http://recipes.gophercentral.com