# How Do I Make Gravy (Keep It Simple) **URL:** \ **Category:** Cafe Society\ **Created:** [July 5, 2010, 7:51pm UTC](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626 "2010-07-05T19:51:26Z")\ **Posts on this page:** 13\ **Page:** 3
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 10, 2010, 4:54pm UTC](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626/41 "2010-07-10T16:54:01Z")
Anyone else curious how the gravy turned out? ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [July 10, 2010, 6:00pm UTC](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626/42 "2010-07-10T18:00:05Z")
> [@Johnny\_L.A](#): > > Anyone else curious how the gravy turned out? +1 If the OP is interested, one of the most value-added condiments I can think of is giblet gravy, as it adds layers of flavor and depth to (often otherwise boring) turkey or white meat chicken. Will post a recipe or two if I get a chance. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 10, 2010, 6:03pm UTC](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626/43 "2010-07-10T18:03:16Z")
Oh, yes. Giblets must go into gravy for turkey. Personally, I like to put the gizzard in the stuffing. (Up yours, Alton Brown! I’ve been putting the stuffing inside of the bird since I was ten, and nobody’s ever gotten sick from it! :mad: ) The liver must go into the gravy. The heart and finely-chopped neck meat as well. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 10, 2010, 11:56pm UTC](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626/44 "2010-07-10T23:56:23Z")
> [@Johnny\_L.A](#): > > Oh, yes. Giblets must go into gravy for turkey. Personally, I like to put the gizzard in the stuffing. (Up yours, Alton Brown! I’ve been putting the stuffing inside of the bird since I was ten, and nobody’s ever gotten sick from it! :mad: ) The liver must go into the gravy. The heart and finely-chopped neck meat as well. I chuck the gizzard, but the rest goes into a pot of water with veggies, then gets chopped up, added to the roux, then in goes the stock I just made. Mmm-good. ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [July 11, 2010, 12:05am UTC](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626/45 "2010-07-11T00:05:33Z")
> [@Chefguy](#): > > I chuck the gizzard, but the rest goes into a pot of water with veggies, then gets chopped up, added to the roux, then in goes the stock I just made. Mmm-good. I go back and forth on how “organy” I’m willing (my audience is willing) to have the gravy be. Big pieces of giblet (esp. gizzard, though it’s growing on me since I’ve been going crazy in yakitori places in Japan)=offputting. Little pieces, a bit less. Cheating and kind of emulsifying the whole mess in the blender for a smooth texture (still funky taste) seems a crowd pleaser (but you also need to keep the ratio of giblet moderate). OT: anyone else put a bit of chicken liver in their Bolognese sauce? If done correctly, no can be tasted as such but makes it even richer. The Cooks magazine spag bol recipe has long been my standard.[/OT] ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [July 11, 2010, 12:10am UTC](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626/46 "2010-07-11T00:10:07Z")
> [@Manduck](#): > > If you do get lumps, whisk the hell out of it to break them up. If that doesn’t work you can just strain the gravy through a sieve before serving. Or just call them mini-dumplings, and present them as a _feature_… ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [July 11, 2010, 2:38am UTC](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626/47 "2010-07-11T02:38:27Z")
If I’m roasting a whole bird, I usually simmer the giblets and neck (and onion and celery and carrot) for stock, because I know I’m going to need some stock. However, these bits of animal never make it into the gravy. I have a husband who is half Cajun, and I also have three cats. I make my husband share with the cats. ---
**Author:** ![norinew](https://avatars.discourse-cdn.com/v4/letter/n/eb9ed0/32.png) [@norinew](https://boards.straightdope.com/u/norinew)\ **Post date:** [July 11, 2010, 2:48am UTC](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626/48 "2010-07-11T02:48:50Z")
> [@kaylasdad99](#): > > Or just call them mini-dumplings, and present them as a _feature_… Well, it’s _certainly_ not a ‘bug’! 😃 ---
**Author:** ![Ruby](https://avatars.discourse-cdn.com/v4/letter/r/13edae/32.png) [@Ruby](https://boards.straightdope.com/u/Ruby)\ **Post date:** [July 11, 2010, 3:06am UTC](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626/49 "2010-07-11T03:06:30Z")
> [@norinew](#): > > Well, it’s _certainly_ not a ‘bug’! 😃 Unless the flour is old…:eek: ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [July 11, 2010, 3:12am UTC](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626/50 "2010-07-11T03:12:04Z")
In which case you have extra protein. ---
**Author:** ![norinew](https://avatars.discourse-cdn.com/v4/letter/n/eb9ed0/32.png) [@norinew](https://boards.straightdope.com/u/norinew)\ **Post date:** [July 11, 2010, 10:47am UTC](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626/51 "2010-07-11T10:47:31Z")
> [@Broomstick](#): > > In which case you have extra protein. Heh. That’s exactly what I was thinking! 🙂 ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 11, 2010, 7:57pm UTC](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626/52 "2010-07-11T19:57:32Z")
In honor of this thread, I just made a large batch of sausage gravy. Now, where’s that biscuit recipe . . . Anyone? Bueller? ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [July 11, 2010, 8:31pm UTC](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626/53 "2010-07-11T20:31:53Z")
TLC Biscuits 2 cups all-purpose flour 2 tsp. double-acting baking powder 1 tsp. salt 8 tbls. butter 2/3 cup milk Sift together dry ingredients. Mix in butter 1 tbsp. at a time. It should look like coarse corn meal. Add milk and mix to combine. Roll out dough on a floured surface to 1/2 inch thickness. Cut out biscuits with a biscuit cutter or the orange juice can you used for making the juice this morning. Place on a greased baking sheet and bake at 400º for 20 minutes or so. [Previous page](https://boards.straightdope.com/t/how-do-i-make-gravy-keep-it-simple/545626.md?page=2)