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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.
This recipe is:
Quick
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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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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