I had been wanting this for a long time. Although I have a gravy boat that has nice prints, I wanted one like this, which will keep gravy warm during a meal.
This is not used to warm up gravy, but you will have to put warm gravy and this gadget keeps it warm. The warming base is also detachable from the cord, so that you can place it on the table during a meal and it will still keep the gravy warm for a period of time.
I am not sure if I can use other ceramic-type gravy boats on it, though.
What sucks, though, is I bought this a while back for >$30. I used the first month pay I got from foodbuzz (paid through paypal). Now that I am posting about it, the price is $19.40????
While making this post, I am roasting chicken, with my potato peasant bread rising. We are gonna make a mini-birthday celebration of my husband's birthday (will celebrate with in-laws on weekend). Boxed brownie for dessert in place of cake (pagod na ko eh!)
Over the years with probably at least 12 times preparing roast chicken or (with occasional turkey if I am tasked to host a major holiday event) every year, my method of making gravy has evolved.
I have tried using roux method where you melt butter then add flour (this will replace the flour-water mixture) then the drippings/juice follow, the taste adjusted with salt and pepper (and/or soy sauce and worcestershire sauce) to come up with the final gravy. My problem with this is that, the amount of juice I make varies, and sometimes the roux I made is not enough to thicken the whole amount, so I end up boiling (and stirring) some more to reduce the sauce to achieve the desired consistency. Well, not really finding any special effect (like others claim it results to smoother and tastier gravy), I ditched that method.
What I describe below is how I prefer nowadays to make my gravy.
Ingredients:
drippings from roasted chicken or turkey
1/4 cup flour
1/2 cup water (or adjust to make a thick batter yet easy enough to pour)
1/4 cup sherry or cooking wine
salt and pepper to taste
Instructions:
A prelude:
Of course it starts with preparing a good base to start with. Your drippings should contain at least 4 cups of juice to have enough gravy to last the whole chicken (or to use for leftover, if making sandwiches or empanada, etc.). You also should have a good mix of spices (I prefer basic onion, garlic, peppercorns, celery, bay leaves, lemongrass) in the water you put in, with a good spice paste (like the garlic rosemary paste I put under the skin), or just plain (kosher) salt and freshly milled pepper (this combination is my husband's preference) sprinkle on the skin. I also like brining my chicken or turkey with 4 cups of water + 1/4 cup kosher salt while thawing in the fridge the day prior to roasting (this preferably should be rinsed of the next day, and the chicken left open in the fridge to dry out the skin some before roasting, which results to crispier skin). And if you have Americans in your household, the usual potato/carrots combination is a must as well.
So after 2.5 hours of roasting, I transfer the chicken onto a shallower aluminum pan (like my jelly roll pan) to continue for 30 minutes more, with foil over it to avoid overbrowning the skin. I then proceed to making the gravy.
Using a good fat separator like my Amco, I remove fat/oil as well as
big chunks of spices and veggies from the drippings.
I then boil using a small saucepan. I adjust the taste at this point before thickening with flour/water combination.
When I am satisfied with the consistency (I make it a bit thicker because of the next step), I stop and wait awhile. Meanwhile, I transfer potatoes and carrots in a bowl. I prepare the pan for putting back the chicken there.
When chicken is done, I transfer it back to the original pan. Now the jelly roll pan also has some drippings, and partly browned at some points. I now place this pan on stovetop, pour the sherry or cooking wine there, turn on the stove to med heat, scrape the bottom of the pan that it gets dissolved with the sherry/wine, resulting to brown sauce with intense flavor. I now pour this into the saucepan containing the gravy and mix well. Now my gravy has golden brown color with intense flavor and depth to it, so unlike the light brown sauce resulting from mixes.
(By this posting, it was my second time to bake chicken using this method and it gave the same perfect result as the first. But this has been my 4th trial-and-error in baked chicken. I finally found this to be satisfying not only to me but also my hubby's. Needless to say my children loved it.)
Ingredients: roaster chicken (~4 lbs), pre-brined a whole garlic 1 tsp dried rosemary 3 big onions water
Instructions: Separate and pierce with a knife the cloves of a whole garlic. Roast in the oven (broil on high for about 5 minutes or until skins crack open). Peel the garlic cloves, sprinkle with 1 tsp of dried rosemary then mash together to make a paste.
Here is now the garlic-rosemary paste, ready for rubbing under and onto the chicken skin and cavity. I use this Hannaford roaster chicken (about 4 lbs, ~$6.++), which is pre-brined.
Using a blunt knife or spatula (which will not pierce the skin), separate the skin (I use my bandage scissors to cut through the connective tissues and probe to loosen the skin from the underlying muscles). Rub the paste underneath the skin on the thighs, wings, and back, then on the skin all over, and lastly in the cavity lining (I avoid rubbing under the skin over the breast, as my hubby prefers that part, and he might find the flavors too strong).
Then I bundle up several leaves of lemongrass (tanglad) tied with twine and insert it into the cavity. If I have some lemons previously used with the rind reserved and refrigerated, I chuck the rinds into the cavity as well (it gives a hint of sweetness to the juice, plus the lemon flavor). Then I insert the innards (for flavoring the gravy afterwards).
Then I set the chicken breast side up on a bed of onions cut in chunks, with water in the pan about half an inch high. I cover with foil and bake at 350 for the first 30 minutes.
After 30 minutes, I remove the foil, baste the chicken using the fluid in the pan (which already has a bit of oil by this time), then bake for 1 hour, then baste again and bake for a further 1 hour. I cover again with the foil to avoid drying up then add chunks of potatoes (pre-cooked in the microwave; my hubby likes potatoes cooked the traditional way rather than in microwave) and carrots and cook for another 30 minutes [Please see update below]. (By this time the built-in indicator of doneness has popped up).
Total cooking time: 3 hours for this 4+-pounder chicken, with the foil cover during the first and last 30 minutes. This is now the finished product. So yummy and juicy, with crispy browned skin. My hubby eats it with eyes closed, savoring every bite, and always requesting that I prepare sandwich made from leftover breast the next day for his lunchpack. I usually don't prepare gravy during this time, because the meat itself has been permeated by the flavors of the spices (lemongrass, garlic-rosemary). I usually serve this with mashed potatoes and dill pickles. (The round white button on the breast is the indicator.)
UPDATE as of 2/28/09: Now I take out the pan and replace it with a small jelly roll pan so while the chicken bakes for the last 30 minutes with the foil on, I prepare the gravy. To make the gravy, I use a fat separator to remove most of the fat, the proceed with making the gravy as described below.
Boil the pan juices in a small saucepan, (optional: mash the liver), adjust the taste accordingly (I usually add some more pepper, worcestershire sauce and salt). Mix 2 tbsp flour with 1/2 cup cold water, then gradually pour into the boiling liquid while consistently stirring until the desired consistency is reached.
Once the final 30 minutes of baking time is up, remove chicken from the oven. Place chicken on a platter covered with foil and let rest while you finalize the gravy.
Place jelly roll pan with drippings on stove top and add 1/4 cup sherry or cooking wine. Scrape the browned bits on the pan while you boil with the wine. When the juices are dark brown and all bits are scraped off, pour this into the gravy. Mix thoroughly. If the gravy turns too thin, boil some more and add flour-water mixture again. Add more salt and pepper to taste as necessary.
For leftover, we like using the breast meat for sandwiches the next day, either cold with addition of mayonnaise, salt and pepper, or hot using leftover gravy as open sandwiches.
Place into the pan cubed slices of the breast meat to heat through, and put on a toast with butter (if desired) for a light supper. (My hubby's sandwich for lunch at work is just sliced breast meat with mayonnaise on top. He said he liked it that way for cold chicken. But he liked the sandwich with gravy for heated chicken meat.) The red meat I gathered and chopped coarsely for chicken empanada using drstel's recipe.
