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Kettle Gravy

 Kettle Gravy
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.
24 ServingsPrep/Total Time: 10 min.


  • 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.
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.