I think the turkey gravy I made tonight was the best gravy I ever made. Ever.
And I think what made it so great was I used chicken stock that I made last week from smoked chicken skin and bones.
The smoke came through the gravy and really added a fantastic flavor. I can't wait to try this again.
I also used the smoked chicken stock for the turkey stuffing, but the smoke, while still detectable, got lost in the rest of the stuffing flavors.
And this gravy almost didn't happen. While cleaning up after Thanksgiving dinner, my assistant threw out all the turkey drippings. There was not a drop to make gravy for leftovers.
The gravy train was derailed.
But then I remembered I still had a heck of a lot of turkey skin. So, I gathered up all the skin, put it on a cookie sheet in a slow oven, and rendered the fat out of the skin. I got a good tablespoon or so. Made a nice roux, seasoned with salt and pepper, added the smoked stock...
Next thing you know, back from the dead, it's Zombie Gravy!
Tragedy narrowly averted!
After dinner, I used my fingers to get every last bit of this gravy out of the pan!