I use the presalting method to season both chickens and turkeys.
Actually I use it for almost all meat cuts.
You can find the instructions here.
The chicken (turkey too) is roasted at 500°F,
known as the high heat method.
HOW TO MAKE GRAVY
Remove Chicken from roasting pan and set aside to rest.
The drippings are made up of fat and juices.
In order to make a rich flavourful gravy, the juices need to be browned.
Place the roasting pan back in the oven for a few minutes, watching
carefully as the drippings start to brown.
Or this can be also done on top of the stove.
When the drippings are golden brown, remove pan from oven.
Add chicken broth, stirring until gravy thickens. Season with sage and black pepper.
I don’t like thick gravies so I add more broth.
You can adjust thickness and seasoning to suit your own taste.
Cover and simmer over low heat to allow the flavours to meld.
5 Comments Add yours
Looks like a piece of spam sneaked its way through. I know how to make gravy, but I did not know about browning the fond before I added the flour. Thanks for the technique/tip. These kind of things make food so much better.
Yes, an occasional spam comment does sneak through. Gone now though.The browning does make a difference Madonna. Happy Thanksgiving!!.
That pan of gravy looks just right.
My mom used to make chicken gravy using a can of evaporated milk for part of the chicken stock. She also used evaporated milk when making gravy from ham steaks. She called that Sawmill Gravy. It was good over biscuits in the morning. My mom is from the South, so we had southern touches to our food.Have a happy holiday season!!
Those sound super tasty! I can't wait to make them. Kathy Ramos