Serves: 0
A good hearty gravy contains the essence of the meat flavor. To capture this essence, one must salvage the browned bits and pieces from the bottom of the skillet or roasting pan in which the meat was cooked. To do this, pour off the excess fat and add a little liquid, such as broth, water or wine. Place the pan over medium-high heat and stir and scrape with a wooden spoon to loosen all the particles. Combine this with your gravy liquid for a rich, dark gravy.
This Deglazing recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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