- 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
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