Step 4: Making the gravy.
Leave all the fat and yummy bits in the pan. Turn down the heat to medium and throw in 3 tablespoons of flour and begin to whisk.
If the flour starts balling up, you don't have enough fat. Bring out the butter! I used what I had left - which was 2 tablespoons. It did the job nicely.
Keep whisking the flour and butter until the mixture turns light brown. Now, add your milk. I used three cups.
Once the milk is in, it's just lots of whisking and waiting. You can speed it up by turning up the heat, but you'll need to whisk like a madman. Burnt gravy is a bad, bad, bad thing. :(
Make sure not to walk away during this part. You need to stick with it, whisking and scraping down the sides. After a few minutes, it will thicken up.
The general rule for the gravy is 1 tablespoon of flour to every cup of milk, just in case you'd like to make less or more. :D
If the flour starts balling up, you don't have enough fat. Bring out the butter! I used what I had left - which was 2 tablespoons. It did the job nicely.
Keep whisking the flour and butter until the mixture turns light brown. Now, add your milk. I used three cups.
Once the milk is in, it's just lots of whisking and waiting. You can speed it up by turning up the heat, but you'll need to whisk like a madman. Burnt gravy is a bad, bad, bad thing. :(
Make sure not to walk away during this part. You need to stick with it, whisking and scraping down the sides. After a few minutes, it will thicken up.
The general rule for the gravy is 1 tablespoon of flour to every cup of milk, just in case you'd like to make less or more. :D
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