Prep 10 mins
Cook 15 mins
From the famous Janos restaurant in Tucson.
- 5 tablespoons turkey drippings, rendered from the turkey
- 3 tablespoons flour
- 4 tablespoons maple syrup
- 1 quart chicken stock (which has simmered with the turkey neck and innards. When making the roux the chicken stock should b)
- salt and pepper
- Place the grease in a heavy skillet over medium high heat. It will sizzle and spatter as the water cooks off leaving only the grease, this will take about 3-4 minutes. ( The 5 TBSP measurement refers to all the liquid taken from the roasting pan, this should yield about 3 TBSP grease after all the water has cooked out.).
- Stirring constantly add the flour to the hot grease to form a roux. Cook the roux over the heat about 5-7 minutes stirring constantly being careful not to burn the flour.
- Slowly stir in the maple syrup and then the chicken stock stirring constantly, being certain not to add any more chicken stock until the previous addition of stock is fully incorporated. At the beginning the gravy will be very thick and pasty, but as all the chicken stock is added the consistency will become smooth and slightly thickened.
- Simmer over low heat for about five minutes after all the chicken stock has been added. Correct seasoning with salt and pepper.
What is NOT to like about this gravy? Delicious thanks Michelle! Made with chicken drippings as we had roast chicken yesterday for Sunday Lunch! The maple syrup is the WINNING ingredient in this gravy! I am making this again next weekend for friends - and will take a photograph then - elegant dining you see!! Great and SIMPLE recipe! Merci! FT:-)