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Old 02-06-2001, 05:59 AM   #6
si, si signora
lalala's Avatar
Join Date: May 2000
Location: Seattle,WA USA
Posts: 2,273


I remember a very good gravy recipe floating around here round the holidays.

I would suggest soup bones for a beef stock, aromatic vegetables, deglazing the pan with
red wine and a corn starch as a start for a flavorful and non-salty gravy.

I have also seen high heat roasting working with chicken backs/turkey wings/herbs/ to draw out the juices and then make gravy from that.

I try to make my own stocks when we are done with roasted chickens and have lots of limp veggies.

good luck.

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