Photo Credit: rebouche.blogspot.com
Gravy is something I always bought. I never thought it was so easy until I saw Rachael Ray make it on one of her shows. Ever since then I have never bought gravy again. It’s easy, simple and my whole family loves it. I make extra all the time.
Thanksgiving is around the corner so this recipe is perfect. You can also modify the flavors to your liking.
Measuring spoon (tablespoon)
Pot or pan (you’re not afraid to scratch – I use a stainless steel pan)
Chicken Stock (approx. 2-1.2 cups)
A head of Garlic
Salt & Pepper
Preheat oven to 425°.
First you get a whole head of garlic, cut the tip off the head of garlic, exposing the very top of the cloves. Drizzle the top of the garlic head with extra-virgin olive oil, wrap it tightly in tin foil. (Note: If you don’t like garlic, you can omit this first step.)
Place the garlic head in the oven and let it roast for approximately 45 minutes. When the garlic is finished and cool enough to handle, squeeze the cloves out of their skins and into a small bowl. Mash it with a fork.
Melt the butter in a medium skillet over medium heat. Sprinkle the flour into the butter and stir the mixture (this is called a Roux), allowing the flour to cook slightly, about 1 minute.
Whisk in the chicken stock, allowing it to simmer and thicken, about 3-5 minutes. Add the roasted garlic mash to the gravy, stirring to incorporate and season with salt and pepper to taste.
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