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Kettle Gravy Recipe
Kettle Gravy Recipe photo by Taste of Home

Kettle Gravy Recipe

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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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 24 servings

Ingredients

  • 2 cups pan juices
  • 6 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2/3 cup cold water
  • Additional water or broth
  • Salt and pepper to taste

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.

Directions

  1. 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.
Originally published as Kettle Gravy in Quick Cooking September/October 1999, p60

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.

Reviews for Kettle Gravy(1)

AVERAGE RATING
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MY REVIEW
Reviewed Mar. 26, 2011

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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