Thanksgiving: Gravy
My faraway child wants to recreate some of her favorites Thanksgiving tastes: Turkey, stuffing, mash potatoes and the gravy that binds it all together. As I go through my day of prepping these dishes for tomorrow's big gathering, I'm also trying to help her make these dishes in her small apartment kitchen in Malaysia. Luckily, this particular meal is one that can have fairly basic ingredients and can adapt to a kitchen with fewer pots and pans. She's making chicken breasts in lieu of turkey. She's going to cover the chicken with prosciutto and add onions, garlic, herbs and wine/stock to the cooking dish. GRAVY: Ingredients: Butter Flour Stock Salt and pepper 2-3 sage leaves Pan drippings * Ingredient amounts shift depending on how much gravy you want and, realistically, how much meat you are cooking. For Faraway child, I'd suggest 2 Tb (30g) butter and starting with 4Tb (30g) flour. A good rule of thumb is equal parts flour and fat by weight. 4 T