Bring the pot to a boil and then turn the heat down and let it simmer until the meat is falling off the bones. I always make my gravy a couple days in advance of Thanksgiving.
After a couple hours the pot will look like this. Not very attractive but it will produce tasty gravy!
When the roux is the color you want your gravy to be, it is ready. Carefully add the stock to the roux. It will sputter and spit so wear long sleeves. Allow this to simmer over medium heat.
If your gravy is too thin (which mine was) melt a couple tablespoons of butter and mix this with 3 tablespoons of flour.
Whisk the mix into the gravy and cook until it is the right consistency. When you make this in advance and refrigerate it you can easily skim the fat off once it has cooled.
This made about 3 quarts of gravy. I always make extra to use as a soup base for the turkey soup I make from leftovers. I will post that recipe after thanksgiving.
Measure 2 cups of sugar into a heavy pot.
The sauce will thicken as it sits. Refrigerate until ready to use. Remove the anise and cinnamon sticks just before serving.
This is the way I make my pie crusts. It is efficient and neat. I always make a pate' brise for all of my pies.
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