Perfect Gravy

The secret to great gravy is the juice left in the pan after roasting.  After removing the meat, carefully pour the juices, including any burnt or crusty pieces,  into a heatproof bowl or measuring cup.  The caramelized (burnt or crusty) bits are the real source of the roasted flavor.  You can get even more by deglazing the pan.  To deglaze, pour 1 c water into the pan over medium high heat.  Stir constantly, scraping as much as you can from the pan, until the liquid is reduced by at least half.

By this time, the juices you poured out of the pan should have separated with the oil on top and the juices on the bottom.  Measure 1/3 c oil into a large saucepan over medium heat.  Discard the rest of the fat, saving the juices.  (You'll need about 3 c. total juice, including from your deglazing.)  Whisk about 3 Tb flour into the fat and cook, stirring constantly for 2-3 minutes, trying to no lumps.  Cook another minute or so.

Add the juices slowly, stirring constantly, including in the edges of the pan, until it thickens, usually 5-10 minutes.  Salt and pepper to taste.

Killer Chicken Thigh Marinade

I made this sometime this summer and took it to Blake and Cheryl's, whom I consider BBQ experts. They thought it was worth sharing so here it is:

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Victor

Serves: 9

Ingredients

• 9 bone-in, skin-on chicken thighs (about 4 lbs)
• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 4 Tbsp low sodium soy sauce
• 1 Tbsp Worcestershire sauce
• 2 Tbsp lemon or lime juice
• 5 Tbsp honey or maple syrup
• 6 cloves of garlic, minced
• ½ tsp freshly ground black pepper
• 2 tsp kosher salt (plus more to taste)

Instructions

1. Mix all ingredients for marinade together in a large bowl or a plastic zip-lock bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
2. Preheat oven to 450 degrees F.
3. Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.