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Publisher Photo
Use this basic recipe to prepare gravy from meats and poultry that have been roasted in an uncovered roasting pan.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • Roasted meat drippings
  • 1/4 cup all-purpose flour
  • Chicken broth or water
  • Salt, pepper and browning sauce, optional

Directions

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

Nutritional Facts

2 tablespoons: 40 calories, 4g fat (2g saturated fat), 4mg cholesterol, 121mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 0 protein.

  • Roasted meat drippings
  • 1/4 cup all-purpose flour
  • Chicken broth or water
  • Salt, pepper and browning sauce, optional
  1. Pour pan drippings into a measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat.
  2. 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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Reviews forPan Gravy

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dustinslove User ID: 6226516 71311
Reviewed Oct. 12, 2011

"This turned out pretty good. i think it was a little bland. Butt otherwise it was good"

MY REVIEW
florinda92986 User ID: 3135809 74514
Reviewed May. 11, 2009

"turned out well"

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