Homemade Gravy with Potato Cooking Water
Recipes Holidays Lifestyle Quick and Easy Seasonal cooking
Description
Don't throw out that water from cooking potatoes! It's great and a long forgotten method for making a delicious gravy, whether you're making a turkey or a roast.
Ingredients
1 c. pan drippings (from roasting turkey)*
2 c. potato cooking water (or chicken stock)
2 T. corn starch
2 T. cognac or dry white wine, optional
salt and pepper
Directions
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Pour all of the turkey drippings into a fat separator or large measuring glass. Allow the drippings to sit for 15-20 minutes or until the fat separates from the stock in the drippings.
Add the drippings back into the roasting pan with the browned bits remaining from roasting the turkey. If the drippings don't reach 1 cup, add stock to supplement.*
Place the roasting pan with the drippings on the stovetop over medium heat. Whisk up the browned bits on the bottom of the pan; bring the mixture to a simmer. If using, whisk in the cognac now.
In a medium bowl, whisk the corn starch and potato water (or stock) until smooth.
Whisking constantly, slowly add the combined stock and corn starch to the drippings mixture. Thin with more potato water/stock or thicken with more slurry as needed. Season to taste with salt and pepper.
Serve.
24 servings.