Kettle Gravy Recipe

Kettle Gravy Recipe Kettle Gravy Recipe photo by Taste of Home Rating 5

This recipe can be used to thicken pan juices that form when meats are braised or cooked in a covered roaster or baking pan with water or broth.

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Kettle Gravy Recipe
  • Prep/Total Time: 10 min.
  • Yield: 24 Servings
10 10

Ingredients

  • 2 cups pan juices
  • 6 tablespoons all-purpose flour
  • 2/3 cup cold water
  • Additional water or broth
  • Salt and pepper to taste

Directions

  • Pour pan juices into a saucepan or return to roasting pan. Combine flour and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened, adding additional water or broth if necessary. Season with salt and pepper if desired. Yield: about 3 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 7 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 1 g carbohydrate, trace fiber, trace protein.

Originally published as Kettle Gravy in Quick Cooking September/October 1999, p60

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Reviews for Kettle Gravy

Kettle Gravy Recipe

Kettle Gravy

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(1-1) of 1 reviews

Reviewed on Mar. 26, 2011 by colorspotsportpony

This recipe was so easy. My family couldn't believe that I made pan gravy from scratch. The gravy was thick and creamy with lots of flavor. No lumps.

 
 
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