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Pan Gravy

 Pan Gravy
Use this basic recipe to prepare gravy from meats and poultry that have been roasted in an uncovered roasting pan.
16 ServingsPrep/Total Time: 15 min.

Ingredients

  • Roasted meat drippings
  • 1/4 cup King Arthur Unbleached 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.
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.