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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Reviewed Jun. 15, 2014
"Awesome! Easiest gravy to make and one of the best I've tasted ."
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."