Creating a good gravy is more than just a basic roux and some stock. It’s the drippings from your protein that really elevate it to mouthwatering levels. These drippings are packed with intense flavors that add a complexity and depth to your gravy that stock just can’t match. The goal is to separate the rich juices from the fat, so you can make the most of the drippings without the excess fat.
How to separate the juices from the fat
There are a couple of methods to achieve this. One way is to refrigerate the juices overnight, allowing the fat to rise to the top and solidify, making it easy to remove. But if you don’t have the luxury of time, a fat separator can come in handy.
A fat separator looks like a clear teapot and uses the same principle of fat rising and settling at the top while the juices settle at the bottom. After letting it sit for a few minutes, you can carefully pour out the juices, leaving the fat behind.
Or use a resealable plastic zipper bag
If a fat separator isn’t available, a simple resealable plastic bag will do the trick. Pour the drippings and fat into the bag, let it sit so the fat rises to the top, then carefully cut a small hole in the bottom to allow the drippings to flow out, leaving the fat behind.
How to use the drippings and fat
Once you have separated the drippings from the fat, you can use them to enhance the flavor of your gravy, or even use the fat to roast vegetables or in other recipes. Get creative and make the most of these flavorful byproducts.
