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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 teaspoon black pepper |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1/2 teaspoon ginger, ground |
1/2 teaspoon dried thyme leaves |
1/4 teaspoon rubbed sage |
1/4 teaspoon cayenne pepper, ground |
1/8 teaspoon cumin, ground |
2 tablespoons chicken or 2 tablespoons pork fat or 2 tablespoons beef fat |
2 tablespoons unsalted butter |
3/4 cup onion, finely chopped |
1/2 cup celery, finely chopped |
1/2 teaspoon garlic, minced |
6 cups chicken stock |
1 cup pan drippings from chicken |
8 gingersnap cookies |
1 teaspoon light brown sugar, to taste |
1 teaspoon ginger, ground, to taste |
Directions:
1. Combine the seasoning mix ingredients in a small bowl and set aside.
2. Melt the fat and butter in a large skillet over medium heat.
3. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally.
4. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
5. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes.
6. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved.
7. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved.
8. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste.
9. Strain the gravy.
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