ALEPPO PEPPER GRAVY
Depending on the quantity and saltiness of the pan juices, you may need to adjust the amount of chicken stock used. This gravy can be used for our Spice-Rubbed Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 2 1/2 to 3 cups
Number Of Ingredients 4
Steps:
- Pour pan juices through a fine sieve into a glass measuring cup, and skim off fat. Let stand for 5 minutes, then skim off fat again.
- Return pan juices to roasting pan. Set pan across 2 burners over medium heat. Bring to a simmer, and cook, scraping up browned bits with a wooden spoon, for 2 to 3 minutes.
- Whisk together 1/2 cup stock and the flour in a small bowl until smooth. Add remaining 3/4 cup stock to pan juices. Bring to a simmer. Whisk in flour mixture, and return to a simmer. Cook until mixture thickens, 4 to 5 minutes. Add more stock if gravy is too thick or too salty. Whisk in butter to finish. Serve warm.
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