It’s frustrating when a recipe doesn’t immediately turn out how I envisioned it, but I always learn something. Just last night, I was working on a meaty situation, though the meat was a little chewy for my liking, both the liquid and the vegetables in the bottom of the insert were delicious. Rather than remove the veggies and reduce the pot liquor, I decided to employ this expert trick from Alex Guarnaschelli, and pureed them directly in the liquid for a thick, rich sauce.
The tip, which I first saw in a Facebook video last month, can actually be used to thicken any sauce. For chicken, just remove some of the super soft vegetables from your roasting pan, puree them with a little stock, and whisk the puree into your gravy until it’s luxuriously smooth and thickened.
The vegetables not only increase the viscosity of whatever sauce or gravy it graces, they add flavour as well, and I happen to be a big fan of flavour.
Alex Guarnaschelli’s Gravy Hack Is a Total Game-Changer [Food Network]