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Madeline
Thanks so much for the excellent written instructions.
Ann
What a clever idea! Thanks.
Deborah
You’re very welcome, Ann. Glad you liked it!
Deborah
Cynthia
I am so glad to have found your comment today regarding making gravy. I am a health conscious person that likes exotic unusual foods.
Deborah
Cynthia,
I’m glad that you’re glad and I hope you come back often. This website is for you and everyone else out thee who cares about food and health!!
Deborah
Angie
So glad I went to allreceipes site to check timing for my big bird for dinner and saw your post for this great easy idea! I have been using my old Pampered Chef fat remover for sooo long it is in sad shape, and so darn hard to clean! What a breaze. Wish there was a better alternative than a plastic bag, but I guess for once a year . . . I can’t wait to come back to your site and check it outafter I am done with the holiday and have rested : > Happy Thanksgiving and thank you so much!
Rachael Sullivan
I use this same technique but place the bag in a Pyrex glass measuring cup in the “quick freeze” section of my freezer for about 15 minutes. The fat becomes nearly solid at the top of the bag. I grab that section with one hand and cut a slit in a bottom corner with kitchen shears and let those lean juices flow into the cup.
Deborah
WOW, Rachael. That’s cool! It never occurred to me to put it in the freezer. I guess I’m less patient than you are. I just do it all at once right when it comes out of the oven, but it’s great to know there’s another approach. People can try it both ways and see which one works best for them.
Thanks for sharing it!!
Deborah
Karen
Great idea, if you are short on time. For turkey, I usually aim to have the bird done a couple of hours ahead. It rests for an hour, then I carve it onto a warm platter, cover it, and keep it warm. The turkey, with this long rest, never dries out. All this allows time to put the gravy into a shallow pan in the fridge or freezer (as per one of your other comments). When the fat hardens, I lift it off and brush the bits of broth from the bottom of the fat into the broth pan. SAVES USING PLASTIC BAGS-so a greener alternative.
Deborah
Karen,
Thanks for responding. I agree with you that the plastic bag solution is not ideal from an environmental point of view. Its purpose really is to permit virtually immediate degreasing- which is necessary in cases where the roasted meat or poultry must be served soon. It’s true that turkey holds up well after resting for a couple of hours and so your freezer method is perfect for it, but unfortunately a beef tenderloin or roast chicken isn’t as forgiving. Meanwhile, you make an excellent point about the bags and I only use them when it’s absolutely necessary. In fact, at this very moment, I have in my fridge a measuring cup of chilled drippings waiting to be scraped. I had the luxury of using the scraping method because I did not have to serve the chicken immediately.
Steve King
For years I have used a glass fat separator. Is the plastic bag method better than what I am presently doing?
Deborah
In my opinion, it’s MUCH better. Glass fat separators are no better than plastic ones as far as I can tell. Why don’t you give it a try and let me know?
Thanks.
Deborah
Pauline
Deborah,
I have used the glass fat separator from Williams Sonoma and have found it to be difficult and ineffective. The Ziploc bag method makes more sense. I have bookmarked your page and will return for more healthful cooking tips. This Thanksgiving, I’m grateful for your advice!
Deborah
Pauline,
I think you’ll be very pleased with the results. Let me know how it goes.
Have a great holiday.
Deborah
Charol Karnick
I also came upon your way to make gravy and I am going to try it this Thanksgiving. Always great to hear about recipes that cut out or down the fat. Thanks
Deborah
Hi, Charol. Let me know what you think after you’ve tried it.
Have a great holiday.
Deborah
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