How Do You Make Roasted Garlic Gravy?
Imagine how good this garlic gravy would taste over mashed garlic potatoes! A bit redundant maybe, but, hey, no vampires will be knocking on your door. Recipe assumes you’ve just roasted a bird and are about to make gravy. Yields 4 cups. Set aside turkey or other bird after it is done cooking. Take the roasting pan the turkey was roasted in and pour all the drippings into a glass measuring cup that can accommodate 1 quart of liquid. Leave any bits of encrusted gunk on the bottom of the roasting pan. (These actually taste good and will flavor the gravy.) Change oven temperature to 400 degrees F. Let the drippings stand until the fat rises to the top of the measuring cup. Spoon off the fat and reserve. Add stock so that there are four cups of liquid in the measuring cup and set aside. Cut head of garlic in half crosswise, and coat cut sides with olive oil. Season with salt and pepper. Place cut halves back together, cut side to cut side, and wrap in aluminum foil. Place head of garlic on
