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


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

Nutritional Facts

2 tablespoons equals 40 calories, 4 g fat (2 g saturated fat), 4 mg cholesterol, 121 mg sodium, 2 g carbohydrate, trace fiber, trace protein.


  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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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"

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