freezing gravy

[eLizard]

i've had great success freezing gravy. here's my question, if the stock i'm using is frozen, can i re-freeze? whenever i get a costco chicken, i make stock from the carcas and freeze..... so i'll thaw the stock and use it to make gravy in advance (i'm brining my bird, and won't be using the drippings for gravy). does using thawed stock in something and refreezing negate the weirdness of freezing something twice?

[seamunky]

I wouldn't hesitate to thaw stock, make a soup, and freeze the soup. So why not with the gravy?

Well, for me, why not is because I haven't had such great success. It always breaks when I thaw and reheat. Would you be willing to share your freezing or gravy techniques? I use cornstarch to thicken mine. Thanks.

[eLizard]

the gravy is pretty standard when i make it in advance. i roast a bunch of turkey wings that i've seasoned, use the drippings, add some extra fat if needed. flour, stock, vermouth. done. then i freeze it in no particularly special way. and thaw in the fridge. i've never had an issue.

[biondanonima]

The cornstarch is your problem. Cornstarch doesn't freeze or reheat well at all. Use flour to thicken your gravy and you should be fine.

[seamunky]

thank you. i was wondering if that was the issue since many people use a roux made with the drippings. my soups thickened with cornstarch have the same problem.

[Davwud]

Oh ya, always flour. Much better taste and texture.

DT

[Davwud]

So long as you bring it to a boil. Which you have to do to make gravy anyway.

I do the same thing and have made stuff with the stock and then froze.

Just remember, if you thaw something and if it doesn't enter the danger zone you can refreeze. If it does enter said danger zone, just bring it to a boil and then refreeze.

DT