Author: chefalice

You can make a really tasty gravy without demi-glace, flour, or a lot of tips and tricks professional chefs use, so don’t be dismayed. The key to any good gravy is utilizing all those little browned bits (fond) in the bottom of your roasting pan and scraping them up and whisking with a roux and turkey stock. There are so many ways to make gravy, but this is our basic go-to that enables you to get a quick gravy on the table for Thanksgiving. The magic in this and really any gravy is the pan drippings, as that is where…