MMMMM---------------------------GRAVY--------------------------------
2 tb Chicken, pork, or beef fat
2 tb Unsalted butter
3/4 c Onions; fine chopped
1/2 c Celery; fine chopped
1/2 ts Garlic; minced
6 c Chicken stock (not broth)
1 c Pan drippings from chicken
8 Gingersnap cookies
1 ts Light brown sugar; or more
1 ts Ground ginger; or more
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the fat and butter in a large skillet over medium heat. When
almost melted, add the onions, celery, and garlic; saute 5 minutes,
stirring occasionally.
Stir in the seasoning mix and cook 5 minutes more, stirring
occasionally. 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.
Then crumble the gingersnaps into the stock mixture and whisk with a
metal whisk until they are dissolved.
Continue cooking 10 minutes, whisking frequently and making sure the
gingersnaps are thoroughly dissolved. During this time, taste the
gravy; if the ginger flavor is not pronounced add the 1 tb brown
sugar and the 1 ts ginger or add both to taste. Strain the gravy.
