Store-bought gravy is convenient, but its flavor doesn't hold a candle to the homemade version. One of these five expert ...

After all, gravy is meant to coat food, not make it soggy and unappealing. The easiest way to thicken gravy is by simmering it on the stove until all the excess liquid evaporates.

Perfect homemade gravy calls for turkey grease and drippings from your roasting pan. But pouring leftover turkey grease down your kitchen drain may cause a sewer backup that can ruin any family ...

You can make the roux with bacon fat, sausage grease, or butter; and thin the gravy with water, stock, or milk. I come from a bacon fat family (on my father’s side), so choosing the fat for my ...

Don't make them too high or the outside could become over-browned by the time the inside is cooked. Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven.

Remove all grease but 1/4 of a cup. For the gravy: Add the 1/4 cup of grease to the cast iron and heat it up. Sprinkle in your flour and whisk until it turns into a golden, brown roux.

3. Make a roux (remember this from our mac and cheese recipe?): Add flour to the hot oil and cook, stirring a lot for about two minutes. 4.