Use this basic recipe to prepare gravy from meats and poultry that have been roasted in an uncovered roasting pan.
- Roasted meat drippings
- 1/4 cup all-purpose flour
- Chicken broth or water
- Salt, pepper and browning sauce, optional
- Pour pan drippings into a measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat.
- Reserve 1/4 cup fat and transfer to a small saucepan; whisk in flour until smooth. Add enough broth or water to pan drippings to measure 2 cups. Gradually stir into flour mixture in saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt, pepper and browning sauce if desired. Yield: 2 cups.
Originally published as Pan Gravy in Quick Cooking September/October 1999, p60
Reviews for Pan Gravy
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Oct. 12, 2011
"This turned out pretty good. i think it was a little bland. Butt otherwise it was good"
Reviewed May. 11, 2009
"turned out well"