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