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Kettle Gravy Recipe

Kettle Gravy Recipe

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. YIELD:24 servings

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

  • 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.

Nutritional Facts

2 tablespoon: 7 calories, trace fat (trace saturated fat), 0mg cholesterol, trace sodium, 1g carbohydrate (trace sugars, trace fiber), trace protein

Reviews for Kettle Gravy

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MY REVIEW
Reviewed Jun. 15, 2014

"Awesome! Easiest gravy to make and one of the best I've tasted ."

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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