Chef Frank makes Gravy
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- Опубліковано 26 вер 2024
- Gravy is essential when you make a roast. The roasting pan collects and reduces all the juices and makes the base for an amazing sauce. You will see it only takes a few minutes to make an amazing gravy.
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
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1 chicken
4 small onions
6 small carrots, peeled
5 ribs celery
1 head garlic
4-6 cups chicken stock
flour as needed
Always love when chefs say a “pinch” of salt and then drop in handfuls
Properly made gravy should be it's own food group
Yes!!!
Amen! 🤣
A good gravy and moderately dense bread. Teeth are optional!
Fun fact about the word fond in french:
First the d is silent. It's pronounced "fon".
Second, it doesn't mean brown bits, it means botton. If you "grattes le fond" It just means that you'll scrape the bottom of the pan for whatever sticked. Another example is [edit: HOW] the expression "the bottom of the barrel" is literally translated to "le fond du baril".
I watch this and I don’t eat meat . Frank ‘s the best xxx
The best part about making homemade gravy is making kinds you just can't find in a jar. Duck, Ham, and Corned Beef gravies are some of my favorites!
I like to puree the vegetables with a stick blender...it provides a little thickness to the gravy and you get the veggies too.
Perfect timing - I'm having 24 authentic Michigan pasties shipped to me and need gravy for them. Thanks man!
I don't need gravy for my pasties, but your comment reminded me to order some!
@@thummumcrysanth So you're a traditionalist that uses ketchup - more power to you!
i needed this, thanks a lot chef frank!!
That's basically a very traditional french way of doing things. By the way, not peeling the onions makes for a darker gravy, as the onion skins are a very powerful dye. There are traditional ways to dye easter eggs that are using onion skins. Of course they won't get that colorful, but they're dyed.
I'm going to be roasting a duck for dinner tonight (lucky score from the farmers market), so food timing. I rarely peal my carrots - only the later season ones that are getting all gnarly - but I always get the onion papers out of there. Lately I've been experimenting with potato starch as a thickener; it doesn't have the gluey/chalky issues of corn starch, and my friends with gluten sensitivities can eat it. And we all know gravy and potatoes a match made in paradise.
I came here directly from the Epicurious video where Chef Frank teaches roast potatoes, and now I think I need to combine these two videos to make a proper roast dinner!
I love how you smile in every video ❤ from VietNam with love
Awesome Chef Frank
I roast meats and poultry mostly for the gravy and the fond.
Timely and great as usual
Could you in the future do an episode where you cover a few more fancy gravies? Not ones that you have to sell an organ for to afford, but rather ones that have a bit more special or powerful flavours.
Chef Frank! I’m one of those people that stresses about the gravy. This looks so easy. Can’t wait to try it.
As a kid, I never understood gravy. It took a long time to realize what it was all about.
Chef Frank! I never thought about this but I guess you could say that gravy is basically a really delicious thickened stock....with salt........maybe? Thanks for this simple roasty yummy gravy recipe. Now I'm off to my restaurant supply store to buy a chinois strainer. I love Thanksgiving!
Frank: "Gravy should not be 'ploppy'"
Me: Spare me your cooking jargon!
Thanks Frank! Great timing. You're a lifesaver.
Pretty sure my gravy making was a selling point for my husband... helped me get my job too. 🥰
🤣
I wish I had a big kitchen and a island. Mines like a submarines kitchen.
Frank, if you were to make the Gravy as a Level III chef, what would you have done or added?
Duck, really expensive mushrooms and Brandy. Maybe some black truffles
Chef Frank Proto is an Instructor at the Institutes of Culinary Education (ICE).
Protip from downunder. If you're doing beef, pork or lamb or especially game, a half teaspoon of vegemite in the gravy is divine.
Funny I just bought a jar to try. Thanks for the tip.
I am usually hand blending all veggies into a gravy, then strain it and thicken it after. Try it too, its delicious.
Growing up in southern/central Louisiana a good rice and gravy or a fricassee is normally a cheap but good dish that alittle goes a long way can be easily messed up as well not paying close attention making it 100% from scratch
I made it last night and swapped out Chicken stock with Duck stock and it was amazing! It went really well with roast chicken.
Thank you! Going to try this recipe with a whole chicken later this week!
You’re welcome
Gorgeous gravy, Chef!!! 💜💜💜 It really makes everything it touches better, doesn't it?! Around the end of the year, my family always looks forward to a turkey gravy for an extra special Biscuits & Gravy meal! 😋😋😋 Can't wait to do this with a roasted duck or a lamb shank!
I've recently been more on board with jus gras as opposed to the traditional roux method. Both can be amazing.
Gravy makes everything 😋 better
You forgot bacon.
Emily votes for catsup.
I grew up watching my mom make gravies...my faves are sausage gravy over biscuits...beef gravy over white rice..pork chop and chicken gravies over mashed taters. Properly made gravy is a great base for pot pies and such. Thank you Frank ❤ your channel and on Epi!!
Gravy is not common where I am from.
But I followed your recipe out of curiosity and it turned out beautiful. A bit on the weird side since I am not really used to it but will definitely make again.
Thanks for the great video papa Frank!
You're my favorite chef.
Thank you so much
I always love your videos! Could you please do a video on Salt🧂? Like the different one types and what they are used for. Also the salinity of each by volume and/or weight.
Yes!!!
Oh God, is there a leak?! Oh wait, I'm salivating 🤤
Is it truly a quick and easy gravy if the recipe takes well over an hour to make? 🙃
Love you, Chef Frank.
⚘ 🙏❤🙏 ⚘
Far longer actually, Chef Frank had to raise the chicken from an egg, plus evaporating the sea water for the salt and then recrystallizing (and re-re, and re-re-re) it to purify it isn't exactly quick either...
@@tomroberts1105
Hehehe, rofling... 🙃
Thank God that he has such a great wife to help Chef Frank... there by his side.
Luckiest fam on the planet, right?
May you make beef stock too? Thank you!
Love your work, I can see that in background you have only electric for cooking, and on island you are using I guess portable burner? do you prefer doing on one over another or some meals are better on one then another?
Would this gravy work well for a poutine? Great video as always Frank!
It would be perfect for poutine.
Regarding the stock vegetables: one can always puree them and remove only the biggest fibers that will not give a great texture in the finished product, or just eat them in a salad with vinegar, olive oil and salt (lots, because they are pretty blend) and pepper.
except the veggies are literally like eating the gravy but with good substance. omg. =O
When I make pan sauces or gravy with fond, the bits always stick to my wooden spoon. Not really sure if that's good or bad, but it's annoying and I'm always trying to scrape it off of the spoon and back into the pan lol
Mmmm gud broth
Hm, your above-the-bench camera seems to have a slow shutter speed which doesn't mix well with your smooth main camera. Can you try to make them the same please?
Instead of using chicken I am roasting veal bones in the oven
Chef Frank have you ever made country gravy like biscuits and Gravy
Yes. Delicious.
A great culinary description: ploppy.
Yes, yes it is.
Can gravy be frozen and reheated? I've always heard that the starches set up and you can't get the texture back, but I'd love to be able to make a batch and freeze most of it, because I'm never going to make a huge roast dinner, but I do make mashed potatoes sometimes.
Yes, you can.
10:08 🎉
Food lube!
i just wanna know why and in which cases you want the onion and garlic shell in there too 🤔
Usually when the preparation is going to be strained.
How long to cook if using chicken backs/bones rather than whole or chicken parts?
Until they are brown and cooked through
You didn't cook that flour out enough, in my opinion. But hey you do you.
Why don’t you just take the vegetables and some liquid and mix it?
There are onion and garlic skins in the gravy. That's why it is strained through a fine-mesh strainer.
@@majoroldladyakamom6948 yes, of course without the skin. I was thinking more about replacing the slurry
Always love the focus on technique rather than recipe that makes your videos way more useful in day to day cooking. :) For those left over veggies i think a great use is to mix them ( if the onions and garlic are peeled) and use to add flavor to some other dish. Like i made homemade kethup the other day with oven roasted tomatos/garlic/onions and what was left in the strainer was total gas in some fried rice the next day or could have enhanced some potato fritters.
(Need to add the video link to the turkey video)
Thanks for the heads up doing it right now.
A selfmade gravy is really an underappreciated recipe.
Agreed
Almost exactly how I make gravy - the way I learned from my mother and grandmothers!
Ok, my first thought was "why is Frank roasting that chicken in a buspan?"
My wife had 2 mantras: food can't have too much gravy and DIY can't have too much caulk.... I said CAULK!