Ina Gartens Homemade Gravy Recipes

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HOMEMADE GRAVY



Homemade Gravy image

Ina Garten's Homemade Gravy recipe, from Barefoot Contessa on Food Network, gets its flavor from leftover turkey drippings and a touch of cognac.

Provided by Ina Garten

Categories     condiment

Time 30m

Yield 3 cups

Number Of Ingredients 9

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional

Steps:

  • In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
  • Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE



Make-Ahead Turkey Gravy with Onions & Sage image

Provided by Ina Garten

Time 1h55m

Yield Makes 4 cups

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter
1 large red onion, halved and sliced 1/4 inch thick
4 large garlic cloves, peeled and halved
6 tablespoons all-purpose flour
4 cups good chicken stock, preferably homemade
2 tablespoons Cognac or brandy
10 large fresh sage leaves
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup dry white wine, such as Pinot Grigio

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
  • After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

HOMEMADE GRAVY



Homemade Gravy image

Provided by Ina Garten

Categories     condiment

Time 30m

Yield 3 cups

Number Of Ingredients 7

1/4 cup chicken drippings
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon brandy
1 tablespoon heavy cream

Steps:

  • In a large (10- to 12-inch) saute pan, heat the chicken drippings on medium-low heat. Add the onions and cook for 12 to 15 minutes, until the onions are caramelized.
  • Whisk the flour, 1 teaspoon salt and 1/2 teaspoon pepper into the pan and cook for 2 to 3 minutes. Add the hot chicken stock and brandy, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream and serve immediately or refrigerate and reheat before serving.

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 3 to 4 servings

Number Of Ingredients 10

1 5- to 6-pound roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion, thickly sliced
1 cup chicken stock
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
  • Slice the chicken onto a platter and serve immediately with the warm gravy.

INA GARTEN'S HOMEMADE GRAVY



Ina Garten's Homemade Gravy image

So last night I baked some pork chops for dinner. I decided this was the perfect opportunity for trying out the Barefoot Contessa's Homemade Gravy recipe. It was delicious...fattening, but delicious. Now, I comfort myself with the idea that we had baked pork chops, dry bread, green beans and instant potatoes (I should be ashamed, I suppose) so the gravy was my one indulgence. It was worth it.

Provided by Barenakedchef

Categories     Sauces

Time 35m

Yield 10 serving(s)

Number Of Ingredients 7

1/4 lb unsalted butter
1 1/2 cups chopped yellow onions (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups chicken stock
1 tablespoon heavy cream (optional)

Steps:

  • In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
  • Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

MASHED POTATO & GRAVY - BAREFOOT CONTESSA - INA GARTEN



Mashed Potato & Gravy - Barefoot Contessa - Ina Garten image

Make and share this Mashed Potato & Gravy - Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs white boiling potatoes, peeled and quartered
kosher salt
1/4 lb unsalted butter
1/2-1 cup half-and-half
1/2 cup sour cream
1/2 teaspoon fresh ground black pepper
1/4 lb unsalted butter
1 1/2 cups chopped yellow onions (2 onions)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon cognac or 1 tablespoon brandy
1 tablespoon heavy cream (optional)

Steps:

  • For Mashed Potatoes:.
  • Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
  • Meanwhile, heat the butter and half-and-half in a small saucepan.
  • Drain the potatoes.
  • While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
  • With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
  • Mix until the potatoes are mashed but not completely smooth.
  • Serve hot with gravy on the side.
  • For Gravy:.
  • In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
  • Don't rush this step; it makes all the difference when the onions are well cooked.
  • Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
  • Cook for 2 to 3 minutes.
  • Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened.
  • Add the cream, if desired, and serve.

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